A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
Samphire is edible raw, but it can sometimes be very salty. Taste a little and see. If you find it too salty, or too crunchy, blanch for 1 minute in boiling water and refresh immediately in ice water. This will remove some of the salt and soften the texture.
Serves 4 as a light lunch or starter
200g samphire, picked over and washed in cold water, blanched if necessary
20 small new potatoes, scrubbed clean
8 small tomatoes, halved, roasted if you like
4 slices of prosciutto
4 small eggs
a knob of butter
1 lemon, quartered
Put a pan of water on to boil. Boil the potatoes for about 10 minutes, until tender. Drain.
Meanwhile, fry the prosciutto slices in a frying pan until crisp and the fat is golden. Remove from the pan onto a piece of kitchen paper to drain, then break into pieces.
Melt the butter in the same pan over a medium/high heat and tip the potatoes in when they are cooked. Fry lightly until they catch at the edges and go slightly crispy.
Boil the eggs to your liking. I like them almost hard boiled, but with the yolk still slightly soft in the centre - a matter of about 5 minutes. Peel the eggs.
Toss the samphire, warm potatoes, and tomatoes together and divide between 4 shallow bowls or plates. Drizzle with extra virgin olive oil and grind over a little black pepper. You probably won't need any salt. Cut each egg carefully in half and place two halves on top of each plate, yolk side up, and scatter over the prosciutto pieces. Serve the lemon quarters on the side to squeeze over.
Photo by Kristi Korotash