Warm samphire salad with pan-fried cod fillet and pickled samphire marmalade

Method

1. Wash the samphire in several changes of cold water. Place in a saucepan, cover with water and boil for 15-20 minutes, until soft. Drain and refresh in iced water.

2. Heat a pan and add the butter and the oil and cook the garlic and onion until softened but not browned and then stir in the broad beans, peas and French beans.

3. Add the wine vinegar and the samphire and cook for a few minutes. Transfer to a bowl.

4. For the marmalade, heat a saucepan with the olive oil and add the drained pickled samphire and the onion and cook until softened.

5. Stir in the orange zest and juice, together with the sugar and balsamic vinegar. Heat gently to dissolve the sugar and then increase the heat and continue to cook until the marmalade is reduced and syrupy.

6. Heat a heavy bottomed frying pan. Add the butter and olive oil. Season the pan with a good helping of sea salt and cracked black pepper.

7. Heat the butter and oil in a frying pan and add the cod fillets. Cook for 3-5 minutes on each side, and then drizzle with lemon juice.

8. Place spoonfuls of the samphire salad in the base of serving bowls or plates. Balance the cod fillet on top of the salad and top each piece of cod with a little of the samphire marmalade. Serve immediately.