Samphire with red chilli and olive oil

This is a very simple dish – hardly a recipe at all and delicious with barbecued lamb, roasted seabass and salmon.

Water, enough to cover the samphire
A good pinch of sea-salt
1 red chilli
40ml/2fl oz extra-virgin olive oil
625g/1¼lb samphire, washed and trimmed
1 lemon, quartered

Place a large pot of water on to boil, add a good pinch of salt. Slice the chilli in half lengthwise and scrape out the seeds. Cut it into fine strips and then chop across so that you have neat, even shapes. Place the chopped chilli in a bowl and pour over the olive oil and stir.

When the water is boiling add the samphire, cook until the water returns to the boil, it should take no more than a minute. Drain in a colander and place in a serving bowl. Spoon over the chilli oil. Serve piping hot with a wedge of lemon.