After having seen this odd veggie in various cooking shows (Hugh Fearnley-Whittingstall’s Cook on the Wild Side, for one), it sent my foodie-curiosity bells ringing.
Last week, while wandering around the local waitrose’s seafood section I spotted a little lonely pack amidst the fish fillets. So that night it was grilled along with some wild alaskan salmon in a tiny bit of butter and lemon.
It was salty, oh-so-yummy, and went superbly well with the fish.
Yesterday, I bumped into it yet again… so in it went into my bowl of steamed (very fresh) drunken prawn, scallops and shitake dinner.
I am now a fan of the modest samphire.