Norfolk samphire with new potatoes and broad beans

Marsh samphire
Resembling miniature cacti, marsh samphire is sometimes sold in reputable fishmongers, but by far the best way to get hold of these hardy plants is to pick-your-own at low tide. Take along a pair of wellington boots - it's a muddy, but rewarding job. One of the best places to forage for samphire is on the Norfolk coast.

Ingredients

• 225 g samphire
• 500 g new potatoes
• 1 tbsp olive oil
• 2 shallots, peeled, finely chopped
• 2 cloves garlic, peeled, finely chopped
• 125 g broad beans, out of their pods, skins removed
• large knob unsalted butter
• 2  eggs, poached 

• Method

  1. Prepare the samphire by strip the fronds from the main stalks, wash thoroughly and then blanch by plunging into a pan of unsalted, boiling water for 30 seconds. Refresh in ice water, drain thoroughly and set aside.
  
  2. Place the new potatoes into a large pan of salted water, bring to the boil and cook for 6-8 minutes, or until just tender. Drain thoroughly.
  
  3. Heat the olive oil in a large frying pan and fry the shallots and garlic for 2-3 minutes, or until softened. Add the drained new potatoes to the pan and cook for 2-3 minutes, or until the potatoes are coloured all over. Stir in the samphire and broad beans, then melt in a knob of butter and toss well to coat. Season with freshly ground black pepper.
  
  4. Spoon the new potatoes, samphire and broad beans onto a large serving plate and top with the two poached eggs.