This way of cooking samphire is traditional in King’s Lynn, once a rich and busy port, now a quiet seaside market town, with a long tradition of good food well served.


  • 2 lb (1 kg) samphire
  • 1 stick (120 g) butter, melted


Samphire, which is in season in high summer, used to be brought into the town for sale in the market and from house to house. It is picked in the salt marshes around The Wash and must be very well rinsed to rid it of all sand.

Plunge the samphire, roots upwards, in boiling, unsalted water. Boil for 7 minutes. Drain and serve on a large flat dish with a small dish of melted butter for each person. To eat, pull sprigs from the roots with the fingers, dip in butter and strip the flesh from the thin stems with the teeth.