I love samphire. It gives a salty edge to white fish dishes. Eliza's East Anglia tastes ever so slightly different to the East Yorkshire variety our butcher sells which is less strong than that we had on the east coast of Scotland the other week.

Mrs Musket always buys some when visiting her family in Suffolk. Just for a slight different taste to our normal. (Make a bed of samphire and kale be light on the seasoning, and place pan fried halibut on top. Sheer ruddy heaven.)