Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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


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 ea