mwnch

I love the other name for samphire: sea asparagus, as to me that is what it is - precious, tasty and a treat (the visual similarity of green fingers doesn’t hurt either).

It can be tricky to get as it’s in relatively short supply and as the new trendy ingredient in great demand, if you can get some and haven’t tried it yet you must give it a go.

Blanch for a minute in boiling water then serve with an olive oil & lemon juice or good quality vinegar dressing. Firm, fleshy and with a taste of the sea (a bit like a fat mermaid!).

I sometimes think I’m taking this simplicity thing a little too far. But regardless of that here is my latest minimalist listing, barely sufficient to be called a recipe.

No need for messing about - let’s keep it simple. [And this is the way that the fishmonger I buy them from cooks them.]

You need raw frozen prawns for this. Serve them piping hot with lemon juice and home made mayonnaise (perhaps with a little garlic) - great!

Using everyday seasoning, this is a great, quick way to eat fish when in a rush.

Eat with salad and some rice.

I love shellfish and I love cooking dishes like this — simple, quick and tasty.

With only two ingredients this recipe is a great combination of the sea (haddock) and land (cheese).

If you can get you hands on some, use Y-Fenni cheese, a great Welsh cheddar blended with ale and mustard seed, it complements the smoky fish perfectly.

If you can’t get Y-Fenni substitute it by spreading the fish with a coarse grained mustard before covering with a mature cheddar.

I love fish with spinach and this is a great opportunity to bring together that heavenly combination! So serve with some mashed potato (champ if you fancy) and quickly blanched spinach with a hint of nutmeg.