Salt and pepper buttered samphire
By Alex Mackay
From Ready Steady Cook
Ingredients
- 200g/7oz samphire
- 30g/1oz butter, at room temperature
- salt and freshly ground black pepper
Method
Cook the samphire in a pan of boiling salted water for 1-2 minutes, or until tender. Drain well.
Transfer the samphire to a bowl and toss with the butter, season well with salt and freshly ground black pepper.
Pile the samphire onto a plate and serve.