Garlic-Lemon Butter Samphire
Duration: 8 minutesBright, buttery samphire with garlic.
Utensils
- Saucepan
- Colander
- Frying pan
- Knife + chopping board
- Tongs or spoon
Ingredients
- 200–250 g samphire, rinsed
- 20 g butter
- 1 tbsp olive oil
- 2 garlic cloves, finely sliced
- Zest of ½ lemon + 1 tbsp lemon juice
- Black pepper
- Optional: pinch of chilli flakes
Instructions
- Rinse samphire well, then trim any tough ends.
- Bring a saucepan of water to the boil (don’t salt it).
- Blanch samphire for 60–90 seconds, then drain.
- Heat butter and olive oil in a frying pan over medium heat.
- Add garlic (and chilli), cook 30 seconds until fragrant.
- Add samphire and toss for 1–2 minutes until glossy and hot.
- Finish with lemon zest/juice and black pepper. Taste before adding any salt.
Salmon & Samphire Traybake with New Potatoes
Duration: 35 minutesOne-tray salmon with salty samphire.
Utensils
- Baking tray
- Knife + chopping board
- Mixing bowl
- Spoon or tongs
- Oven gloves
Ingredients
- 500 g new potatoes, halved
- 2 tbsp olive oil
- Black pepper
- 1 lemon, sliced (plus extra juice if you like)
- 2 salmon fillets
- 150–200 g samphire, rinsed
- 1 tbsp butter (or extra olive oil)
- Optional: 1 tsp Dijon mustard, handful of dill or parsley
Instructions
- Heat the oven to 210°C (190°C fan).
- Toss potatoes with olive oil and black pepper (skip salt) and spread on a tray.
- Roast 20 minutes until starting to soften and colour.
- Push potatoes aside, add lemon slices, and place salmon on the tray.
- Roast 10–12 minutes until salmon is just cooked through.
- Meanwhile, blanch samphire in boiling unsalted water for 60–90 seconds; drain.
- Melt butter, stir in Dijon (optional), then toss through the samphire.
- Serve salmon and potatoes topped with samphire, herbs, and a squeeze of lemon.
Samphire, Pea & Crème Fraîche Pasta
Duration: 15 minutesCreamy pasta with peas and samphire.
Utensils
- Saucepan (for pasta)
- Colander
- Frying pan
- Measuring jug
- Tongs or spoon
- Immersion blender or regular blender
Ingredients
- 250 g pasta (linguine, spaghetti, or penne)
- 150–200 g samphire, rinsed
- 150 g frozen peas
- 1 tbsp olive oil
- 1 garlic clove, finely chopped (optional)
- 150 g crème fraîche
- Zest of ½ lemon + 1 tbsp lemon juice
- Black pepper
- Optional: 30 g grated Parmesan, fresh mint or parsley
Instructions
- Cook pasta in boiling water (go lighter on salt than usual). Reserve a mug of pasta water, then drain.
- In the last 2 minutes of pasta cooking, add peas to the pasta water.
- In a frying pan, warm olive oil and gently cook garlic for 30 seconds (optional).
- Blanch samphire separately in boiling unsalted water for 60–90 seconds; drain.
- Add crème fraîche, lemon zest/juice, and black pepper to the pan; loosen with a splash of pasta water.
- Toss in pasta, peas, and samphire until coated and glossy.
- Finish with Parmesan (optional) and herbs. Taste before adding any salt.