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6
Medium
By Graham Garrett and Cat Black
Published 2015
This dish has been with us for the duration of the restaurant in one guide or another. I have done it with rock samphire, but currently do it with pickled sea purslane
Pick through the purslane or samphire discarding any stalks and woody bits, then rinse in cold water. Bring everything else to the boil in a pan, and then pour over the sea vegetables. This can be stored in jars and chilled in the fridge.
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