As it has a strong salty flavour, the obvious pairing for samphire is fish and shellfish. Try Dominic Chapman’s mouthwatering Crab ravioli with crab sauce or Simon Hulstone’s luxurious Fillet of brill with lobster sauce for a truly luxurious dinner. For something a little simpler, try Frances Atkins’ Seafood stew with mussels and shrimp.
Samphire doesn’t have to be limited to seafood, however; it complements salt marsh lamb particularly well, too. Try Nuno Mendes’ Lamb belly with amaranth and milk skin, or use samphire to add saltiness like Galton Blackiston does in his New potatoes with bacon, samphire and broad beans.