Samphire

For the second time in under a week, I must be charmed as it's not often I see this succulent vegetable. It is probably the most straightforward to cook (plunge into boiling water for just two or three minutes) and one of the quickest to eat.

My favourite way of presenting it is to fry some thinly sliced garlic in unsalted butter very gently and to pour this over the deeply green fragments to serve.

Great with either grilled fish or chicken which in turn is served simply or with a light lemon sauce.