From late June until mid-to-late September Marsh Samphire is harvested from the muddiest parts of Norfolk's salt marshes and mud flats. Marsh Samphire, also known as Glasswort, is a succulent plant considered as a local delicacy.

Cookie's Prices

• Fresh Samphire: £1.20 per lb
  
• Pickled Sampire: £2.80 per jar
  

Basic Cooking Instructions

1. Wash the fresh samphire thoroughly with cold water
2. Boil in unsalted water for 5 to 15 minutes untill the green flesh can easily be stripped from the stalk with your fingers (Samphire takes longer to cook as the season progresses).
3. Drain off the water and serve.
4. Samphire is traditionally served with vinegar or melted butter.

Ingredients

• 1 Dressed Crab
• 1 Medium Potato
• 500 grams Samphire
• 600 ml Stock (vegetable or light fish)
• 50 grams Butter
• 200 ml Single Cream
• Salt and Pepper Seasoning

Method

1. Peel and finely slice the potato and saute slowly in butter in a closed saucepan until soft.
2. Clean and boil the samphire for between 5 and 15 minutes (until the green flesh slides off the stalk). Slide all the green flesh off the stalk.
3. Add the Samphire to the potatoes and continue to saute for a couple of minutes adding the stock, bring to the boil.
4. Liquidise until smooth.
5. Return the mixture to the pan and stir in the crab meat, add the cream and salt and pepper to taste,
6. Bring to simmer but not allowing it to boil.
7. Serve hot or chilled.