Crab and samphire

Serves 4

(Jason Lowe)

This is a tasty and simple two-ingredient dish that can be served in no time and really tastes of the sea.

150g samphire, trimmed and washed
200g freshly picked white crab meat
The juice of half a lemon
2tbsp rapeseed oil
1tbsp chopped chives
Salt and freshly ground white pepper

Blanch the samphire in boiling, salted water for 30 seconds, then drain and briefly refresh under the cold tap and pat dry on some kitchen paper.

Arrange the samphire on serving plates and scatter the crab on top. Mix the lemon juice with the rapeseed oil and season, then spoon over the crab and samphire and scatter the chives on top.