It is almost samphire season (June - September) and the once poor man's asparagus is now unashamedly trendy. It is also free if you fancy wading into the Norfolk coastal waters and picking your own. Commonly mistaken for a type of seaweed, samphire is actually a salicornia plant. It grows in british waters and is at its best over summer (too late in the season and it starts to taste bitter). Best cooked by lightly steaming for a few minutes, topped with a generous nob of organic butter, fresh lemon and pepper. NEVER add salt though due to its natural salinity from the sea. Pairs perfectly with some grilled fish and white wine.