Samphire Butter

Take two parts samphire to one or two parts softened butter. Rinse the samphire thoroughly and only use the tender shoots, not the woody stems. Drop it into a pan of boiling water to blanch for 30 seconds, and then drain and immediately plunge it into cold water to stop it cooking. Drain and dry thoroughly. Put it in the food processor with the butter, and process until thoroughly blended. Pack