samphire with olive oil and lemon

salicornia all’olio e limone

for 6

2.5 kg samphire

Maldon salt and freshly ground black pepper

extra virgin olive oil

3 organic lemons

Cut off any tough stems or stalks from the samphire. Wash the samphire in two or three changes of water, then drain.

Bring a large saucepan of water to the boil, then add ½ teaspoon salt and the samphire. Cook until tender, about 6–8 minutes. Drain and immediately season with black pepper, salt if necessary and plenty of extra virgin olive oil. Toss and serve with lemon wedges.