Samphire with lemon and garlic

Method

1. Bring a big pot of water to the boil and throw the samphire in. Blanch for around 6-8 minutes and then drain and immediately refresh in cold water. Separate any of the woody stalks and discard.

2. Meanwhile shallow fry the thin slices of garlic until just starting to crisp up and caramelise. Be very careful not to let them burn as they will become bitter. Whisk together the olive oil and juice of one lemon in a medium sized bowl. Throw the samphire into the bowl and mix the oil and lemon juice emulsion into the samphire so that it is coated all over. Place in an appropriate serving dish with the crispy garlic scattered over.