Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Samphire is a fleshy green plant that grows along British coastlines and has a salty taste. 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.
UK samphire season is a short one that starts in July and ends in August.
Fresh samphire from the UK is seasonally available in supermarkets (and sometimes may come from abroad), but jarred samphire is available year round.
Greek Rock Samphire in Brine (jarred), £7.60/380g, olive shop
This rock samphire has been preserved in a light brine so can be kept in the cupboard and used all year round in salads, frittatas or pasta dishes.
Check out plenty more samphire recipe inspiration here.
This vibrant veggie dish oozing with buttery zing makes a satisfyingly crisp side to a spring roast or other meat-heavy meals.
A fritteda is a light Italian stew of spring vegetables. Our version uses Jersey Royals, spring greens and prawns for a quick and easy supper.
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.
This vibrant veggie dish is zingy and buttery, makes a satisfyingly side to a spring roast or other meaty meals.
This easy dish is made with linguine and pairs the sea vegetable samphire with king prawns in a super-quick pasta sauce.