For ➋200 g samphire
1 shallot
25 g butter
Remove the tough lower segments of the samphire stems. Wash the vegetables. Drain in a colander.
Peel and chop the shallot. Heat the butter in a wok.
Fry the shallots gently for 1 m.
Add the samphire.
Cook the vegetables for 2 m or until al dente.
Serve with toasted bread, grilled fish or grilled scallops.
