CHEF’S CUT June’s seasonal ingredient is chosen by Richard Bainbridge chef owner of Benedicts, Norwich

SAMPHIRE

Available from June until the end of August, samphire grows naturally in bunches along the UK coastline, from the marshlands of Suffolk to the rock pools of Cornwall. Gather it by pulling it up from the roots, wash these off, and then store it, wrapped in a damp cloth, in the fridge or a cool, dark place for up to two weeks.

With its wonderfully salty flavour, it’s not necessary to season samphire, and you can serve it in a number of ways: raw in a salad; pick off the tender stems at the roots to serve with buttered new potatoes; or blanch it in unsalted water and serve simply with a poached egg and cracked black pepper.

To enjoy the fresh sea flavour well into autumn, you can also preserve it. To do so, wash it thoroughly, apply sea salt liberally, and place it in a jar for around three weeks. Rinse thoroughly before serving; it goes beautifully with cured meats, cheeses or braised meats. Or pickled samphire is delicious with fish. Make a pickle juice of equal parts of water, sugar and vinegar, bring to the boil, then cool down. Once cooled, pour it into a jar and add the samphire. Leave for two to three weeks in a cool, dark place. Rinse before serving.

Benedicts celebrates the abundance of local produce in its seasonal menu.

A CLEAR VISION

Want to know where your food comes from, with full transparency and traceability?

The Ethical Butcher, a new online supplier, offers just that, sourcing meat from a selection of hand-picked producers who farm in a sustainable and regenerative way – some running carbon-negative farms. Along with extensive information on the background and methods of each individual farm, the website includes cooking advice and tips on getting the most flavour from any cut. All products, priced from £4.50 for 250g lamb mince, are delivered in recyclable packaging.