A brilliant accompaniment to most fish dishes.
 
Always give samphire grass a good wash before cooking.
 
The most common way of cooking samphire grass is to quickly blanch for a couple of minutes in boiling water, but steaming works just as well. Don’t be tempted to add salt to the blanching water as the samphire is naturally salty. After blanching, try tossing in a little melted butter or olive oil for extra flavour and richness. It can also be lightly fried for a more crispy texture.
 
Please note this is not a Scottish product.