4tips

Samphire - obtained mostly from East Anglia coast but well worth seeking out. Difficult to cook without waste. I discovered if you parboil it briefly to soften it, you can then pull the fronds off with a fork from the woody stems and there is no waste. I have seen chefs cutting the tips off, thus losing half of the vegetable. It has another name - poor man`s asparagus. It tastes of the sea and is a beautiful flavour.

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