Nowt to shout home about.
Samphire is dune grass, well, sort of. It grows in salty estuaries in sand. Don’t bother looking for it near the Humber or Thames, the banks are too dirty. The easiest way is to buy it but at £1.50 for 100g it is a bit of a luxury. It’s just salty grass basically. You cook it by either simmering it for a few minutes, gently frying in unsalted butter or olive oil or added to a sauce. Beware though, it is salty so absolutely no salt is required in any sauce or oil. We used cumin & coriander oil.
He cooked two variations, wholemeal pasta & egg with skinny salmon and samphire for him and a carrot & swede mash, skinny salmon and samphire for her.
Salmon – cook on medium in lightly peppered oil equally on all four sides if possible.
Add some taste to the salmon, but not as much as he did, he smothered it in sambal extra heet (extra hot chillie paste) and probably didn’t taste much of the meal. It’s a new take on the chav like trait of caking tomato sauce all over everything from fish and chips, to burgers to meatballs then moaning that “Inglish foods crap, ivvery fink tastes de same”.
See, cats can cook!