Pfifferling avec Sampiere!

We managed to buy a few chanterelles and some samphire to go with our sea bass supper. They tasted wonderful along with excalibur potatoes (thank you GrahamW) and Inishkea beans, peas and sweetcorn.

Samphire was originally named sampiere after Saint Peter, the patron saint of fishermen, because all of the original plants with its name grow in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas.