Norfolk Samphire with Butter

Name: Norfolk Samphire with Butter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: East Anglian
Ingredients: 400 g fresh marsh samphire; 1500 ml Water; 60 g Unsalted butter; 1 tbsp Fresh lemon juice; 0.5 tsp freshly ground black pepper; 1 tbsp fresh flat-leaf parsley; 4 pieces Lemon wedges; 4 slices crusty wholemeal bread

Tender, vibrant Norfolk marsh samphire lightly boiled and drenched in rich melted butter with a splash of fresh lemon juice.

🇬🇧United Kingdom· East of England

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 195 kcal

Ingredients

0 of 8 gathered

Servings

400 g fresh marsh samphire — rinsed thoroughly and woody bases trimmed
1500 ml Water — for boiling
60 g Unsalted butter — diced
1 tbsp Fresh lemon juice — freshly squeezed
½ tsp freshly ground black pepper — to taste
1 tbsp fresh flat-leaf parsley — finely chopped
4 pieces Lemon wedges — for serving
4 slices crusty wholemeal bread — thickly sliced to serve

Equipment

•Large bowl
•Colander
•Large saucepan
•Warm serving dish

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 13 g
carbs: 16 g
fibre: 3 g
protein: 4 g
calories: 195 kcal

Instructions

1
Trim any tough, woody stalks from the base of the samphire.
2
Place the samphire in a large bowl of cold water to remove any sand and grit.
3
Lift the samphire out of the water with your hands and drain in a colander.
4
Bring a large saucepan of unsalted water to a rapid boil over high heat.
5
Add the cleaned samphire to the boiling water.
6
Boil uncovered for 3 to 4 minutes until tender-crisp and bright emerald green.
7
Drain immediately into the colander, shaking gently to remove excess water.
8
Melt the diced butter in the warm, empty saucepan over gentle heat.
9
Return the hot samphire to the saucepan and toss well to coat in butter.
10
Stir in the lemon juice and season with freshly ground black pepper.
11
Tip into a warm serving dish, scatter with parsley, and serve with lemon wedges and bread.

Chef's tips

Never add salt to the cooking water because samphire absorbs immense natural salinity from the tidal marshes. Cook marsh samphire only briefly to retain its crisp snap and prevent it turning stringy. Pull the tender flesh from the inner fibrous thread using your teeth when eating whole stalks.

Ingredient substitutions

unsalted butter → vegan plant butter
crusty wholemeal bread → gluten-free seeded loaf slices

Storage

Keep cooked samphire in an airtight container in the fridge for up to 1 day, though it is best enjoyed fresh.

Reheating

Warm gently in a frying pan over low heat with a tiny splash of water and a knob of butter for 1 to 2 minutes.

Common mistakes to avoid

•Salting the boiling water, which makes the naturally briny samphire unpalatably salty.
•Overboiling the stems until they become mushy, stringy, and lose their vibrant colour.
•Leaving the samphire sitting in warm cooking water instead of draining it immediately.

Serving suggestions

Serve as an elegant summer starter alongside warm crusty bread.Pair alongside pan-fried sea bass, grilled mackerel, or poached salmon.Serve as a vegetable side with new potatoes and roast lamb.