Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Samphire is a fleshy green plant that grows along British coastlines and has a salty taste. It is in season from June to September, and early shoots can be eaten raw for a briny kick. Otherwise, it’s often blanched then tossed through salads or served as a side, dressed in butter.
This vibrant veggie dish oozing with buttery zing makes a satisfyingly crisp side to a spring roast or other meat-heavy meals.
Spaghetti alle vongole makes a classic Italian supper. The clams are cooked in dry white wine, which combined with the natural clam juice and samphire make a lovely rich sauce for the pasta.