Rock Samphire (Crithmum maritimum) is often found hugging sheer and inaccessible rocky cliffs; this resilient carrot-relative is a treat for only the most intrepid of foragers. Well worth the trouble; its crunchy, succulent leaves have an explosive, carroty flavour, with notes similar to aniseed and coriander.

From a culinary point of view, Rock Samphire is a very useful little plant; you don’t need much to really amp up a dish, as the flavour is very potent. It makes an excellent accompaniment to fish dishes, sauteed with a little lemon and chilli, or to stuff and roast whole fish with.

It also shines in Asian food; we like to put raw in Vietnamese summer rolls to deliver the crunch traditionally supplied by raw carrot

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