Monthly Recipe/ Skye Gyngell’s Samphire and Chilli Oil

Samphire and chilli oil

This is a simple and pretty side to serve with roasted sea bass or salmon,
or barbecued lamb, during the months when samphire is in season.
Samphire can be salty, so resist the temptation to salt the cooking water
during cooking – and taste the vegetable before seasoning to serve.
A squeeze of lemon juice will help to counteract any slight saltiness.
Use sweet-tasting, succulent English samphire if possible.

Serves 4

1 red chilli
50ml extra virgin olive oil
150g yellow wax beans
600g samphire
Lemon wedges, to serve

Slice the chilli in half lengthways and scrape out the seeds.

Cut the chilli into fine strips, then chop across the strips to
give neat even shapes. Place the chopped chilli in a bowl,
pour over the olive oil and stir to mix. Set aside while you
cook the beans and samphire.

Bring a small pan of water to the boil, add the yellow wax
beans and cook for about 3 minutes until just tender, then
drain well.

In the meantime, rinse the samphire well in several changes
of water and trim the base of the stems. Add the samphire
to a large pan of boiling water and cook until the water
returns to the boil; this should take no more than a minute.

Drain the samphire in a colander and toss with the beans.
Pile into a warm serving dish or onto individual plates and
spoon on the chilli oil. Serve with lemon wedges.