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Delicious salty succulent which grows at the lower edge of marshes. Lightly steamed or fried in butt..
Fleshy green leaves with fruity, slightly aromatic flavour. Use as greens after brief cooking or, sp..
Salty succulent leaves; pick off the stems and serve with meat, fish or other vegetables, either raw..
A relative of the more widely known Marsh Samphire which is slightly softer in both flavour and text..
A small and very striking plant which grows on sand dunes. Flavour can best be compared to a kind of..
Small, stubby succulent cylindrical leaves with tart flavour and slight astringency. Use raw in sala..
Bake for 1.5 minutes at 200 degrees Celsius; use while still crisp for best effect. Fry until crisp ..
Use to make dashi stock. Bake for … minutes at 200 degrees Celsius to make kelp crisps, which can be..
Bake for 2 minutes at 200 degrees c then eat or use immediately. Reconstitute whole fronds for use i..
Use to set milk puddings for a blancmange or panna cotta like dessert. Cannot be used to set fruit j..
Chopped ramsons leaves and salt, pounded to release the liquid inside the leaves then left to fermen..
Pickled in elderflower vinegar with a smattering of elderflowers, this delightful pickle captures th..
Based on a recipe from Noma, via Ollie Dabbous and our own in-house tweaking, these fragrant offerin..
Sweet and sharp, an ideal tart accompaniment for game; also good in salads.