SAMPHIRE FRITTATA WITH WARM LEMONY COURGETTE SALAD

Preparation 30 minutes Cooking 25 minutes Serves 4 This is a quick veggie supper. Marsh samphire, which can be foraged here in Roseland in the summer months, is famously served with fish, but goes beautifully with eggs, too. You can serve the frittata on its own, perhaps with a crisp green salad, but, for a more substantial meal, try it with this summery warm salad, packed with seasonal vegetables.

FOR THE FRITTATA 250g new potatoes, sliced 2 tbsp sunflower oil, for frying 6 large eggs, beaten 50g samphire a handful of tarragon leaves, finely shredded 100g soft goat’s cheese FOR THE COURGETTE SALAD 150g runner beans, thinly sliced on the diagonal 3 tbsp olive oil 2 shallots, sliced 3 yellow courgettes (or green if you can’t find them), halved and cut into chunky slices 2 garlic cloves, finely chopped 6 small vine-ripened tomatoes, halved or quartered if large 2 rounded tbsp chopped oregano leaves juice of ½ lemon

1 To make the courgette salad, steam the runner beans for 5 minutes or until tender. Refresh them under cold running water and set aside.

2 Meanwhile, heat 2 tbsp olive oil in a frying pan over a medium heat and cook the shallots for 5 minutes until softened. Add the courgettes and garlic and fry for 3 minutes. Stir in the tomatoes, half the oregano and the lemon juice, then reduce the heat slightly and cook for 5 minutes or until the courgettes are just tender but retain a little bite and the tomatoes have started to break down.

3 Stir in the sliced runner beans, add the remaining olive oil, and season with salt and freshly ground black pepper, then warm through. Keep the salad warm.

4 Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 15 minutes or until tender, then drain in a colander. Heat the oil in an ovenproof frying pan. Add the drained potatoes, the beaten eggs, most of the samphire and the tarragon. Lay the remaining samphire elegantly on the top. Crumble over the goat’s cheese and season with salt and pepper (remembering the salty flavour of the samphire, so you won’t need much salt).

5 Preheat your grill. Cook the frittata for 7-10 minutes on the hob over a medium heat, enough to set the bottom, then finish under the grill until it’s just set all the way through. Add the remaining oregano leaves to the salad and serve warm with the frittata.