Though samphire grows along the British coast from May to September, July and August are the best time to track it down (some believe it's a good rule of thumb to wait until after the summer solstice to begin picking). There are two types in the UK: marsh, which thrives in, unsurprisingly, marshes and mudflats, and rock samphire, which is much harder to track down. Samphire is distinctive both in its cactus-like appearance, which is often described as being like baby asparagus, and its salty taste, which is so strong that it rarely needs seasoning.

Samphire is incredibly easy to cook – it can be boiled or steamed with a little olive oil or butter and served with seafood, which complements its oceanic flavour, or tossed through a salad (our how to cook guide is this way). It adds a refreshing crunch to dishes and works well as a garnish, making it popular among chefs. Below, we've highlighted just a few ways you can celebrate the seasonal delicacy.

This refreshing sea bream carpaccio is the perfect summer starter – sour pink grapefruit, crisp fennel and salty samphire provide bursts of balanced flavour and texture which go wonderfully with the delicate fish. A dish guaranteed to impress friends and family, but without any dinner party faff – it'll be on the table in fifteen minutes.

This Galton Blackiston recipe proves that samphire shouldn't only be reserved for fish – his twist on a potato salad includes an oozing poached egg, bacon, broad beans and the salty crunch of samphire. A refined take on a satisfying lunch or supper.

Nathan Outlaw's classy mackerel salad uses tomato and samphire which has been gently pan-fried, as well as a warm mayonnaise with reserved tomato stock. A brilliant light main or lunch for the warmer months which only takes half an hour to come together.

We've served our striking black pudding and scallop skewers on a bed of salty samphire, which, combined with the zesty burst of grapefruit, elevates the flavour of the delicate scallops. Cooking the skewers on the barbecue is a great way of getting a nice even crust over the seafood and imparting a delicious smokiness.

Emily Roux and Diego Ferrari's ravioli recipe uses samphire as a garnish, adding a final salty crunch to the pasta, which is filled with a silky ricotta and aubergine stuffing. It's served with two sauces, a rich prawn bisque and creamy scamorza sauce, and topped with the Sicilian red prawns.

This seafood dish from Dominic Chapman pairs samphire with mild salmon, a rich beurre blanc and juicy mussels, a timeless combination. A fantastic dinner party main for the season.

Looking for more? Head this way for our samphire recipe collection.