Saturday, 10 November 2012

...more cider...this time with instructions.

The last of Sue's apple harvest (best part of 150lb's over the season) freshly juiced and made into Cider.

Someone on twitter asked about how many apples for how much juice for how much cider.

I get about 1 x 4.5Litre demi-john out of about 20-25lb of apples.  you need to only fill the demi-john's 4/5ths full for the initial ferment (otherwise the rising cloud of yeasty bubbles will breach the airlock and cover your carpet with sticky stinky cider and yeast! - so for each 20-25lb batch, store the final litre of juice in a plastic bottle for a week until the initial ferment has settled, then add this, skimming off any of the scum that rises out of the demi-john when you top it up with the held-back juice.

Full recipe and instructions:-

1)Juice! - we use a Dualit juicer which takes about 20 minutes to juice 20lb of apples.  having to stop every 5lb or so to clear the hood of debris and empty the bucket.

we don't use the silly little jug that comes with it that takes the juice of 3 apples...we direct the spout out into a 3litre steel pan to can carry on juicing longer.

the juice is then strained through a fine sieve into a big 25litre pan to clear the bulk of the sediment, etc.

2)"sterilise" to kill off natural yeasts.

There are 3 chains of thought....I've tried all three, and get the most consistent results this way.

Chain A) don't do anything with it...just demi-john it, lob in some extra yeast, and "see what happens".  you will definitely get just might get a bit hit or miss as to the quality of the natural yeasts you encounter, and increases the likelyhood of a bacteria incidence in the brew too which will acetify it and make it turn to vinegar whilst it's maturing.

Chain B) use a chemical "campden tablet" - which is essentially sulphur dioxide - to kill bacteria and the natural yeats.  before then adding your own yeast.  I don't really like this, I think it alters the taste.

Chain C) (the one we use) - I quickly bring the apple juice up to 70 degrees to kill off all the natural yeast, and any bacteria, then quickly cool the pan in a sink of cold water, back down to 37 degrees.

This way, you have a sterile juice, you can control the brewing of, and it's also now at the perfect temp to begin fermenting.

3)demi-john and ferment
once sterile and ready to demi-john.  we add yeast nutrient and pectolase (to dissolve out the pectin which can cause cloudy cider), then add some juice, then add the sachet of wine yeast, then top up with juice.  top up to 4/5th's and add an airlock.

keep in a steady temp place (spare room, etc) and leave to ferment.

should take about 1 week before the initial brew finishes and settles.  you can then top it up to 7/8th's (leave a little breathing room) and re-seal.  leave it for another couple of weeks to re-ferment and settle.

at this point you have two can leave it in the demi-john to mature, or bottle it and leave it to mature in the bottles.  we use the latter method.

4)Bottle it
make sure you heat sterilise the syphon and bottles well before use, syphon the cider out into the bottles.

if you want "flat" cider, any bottles will do.  if you want naturally sparkling cider, then use "grolsch" type bottles (i.e. sprung loaded, pressurisable ones) and before you add the cider, add either a good table spoon of sugar (to reactivate the yeast and create sealed CO2 which dissolves in th cider creating sparkling cider), or even add a shot of your favourite fruit cordial...we use blackberry cordial - to make perfect pre-mixed sparkling fruit flavoured ciders.

seal these and leave to re-ferment in a cool place - I reckon given them at least another month to mature. chill well, open carefully!

depending on the yeast you used, you should get between 8% and 14% ABV  - we get about 12% so if it's left to mature and clear for a few months it taste more like champagne than it does cider!

Saturday, 27 October 2012

autumnal flavours...

What better to do with windfall pears before they go overripe.

they never seem to store as well as apples do, so thought i'd try bottling some this season.

Recipe (for 8 pears, 2x 1pint kilner jars)

If you followed my blackberry cordial receipt earlier, and made some blackberry wine then you'll have the two main additions.

300ml of neat blackberry cordial/syrup
300ml of blackberry wine
depending on how tightly you pack your pears you may not need all the liqour but make a little extra incase.
tea-spoon of chopped preserved stem ginger (the sweet sticky sugar'd stuff)
boil these together whilst you peel, quarter, and core the pears
place the pear quarters in the sterilised jars
pour over the boiling liquor
seal them
for a longer keep, place in a ban-marie, or large saucepan, and bring the sealed jars to the boil for a few minutes.  then let them cool.

Saturday, 15 September 2012

Forager's Chutney....

Time to get the pans out tomorrow and knock up some foragers chutney.

basic recipe

1 pint of vinegar (we use mixture of 50% cider, 40% cheap balsamic - not the decent 4 leaf stuff, 10% white wine, vinegars)
1-1.5kg of "fruit" chopped, peeled apples (any type will do..whatever you find), and maybe any plums or gage's chopped and stoned
1-1.5kg of "veg" - we use onions, garlic, carrots, celariac, maybe swede, the odd green tomato this late in the season (whatever the garden has too much of, chopped as chunky as you like your chutney)
500g of sugar

throw it all in as big a pan as you need to, and boil and stir until it's got no free juice/liquid flowing, and thick enough for you to run a spoon through it and see the bottom of the pan for a second before it closes back in. - should take about an hour or so of cooking

sterilise some jars, bottle it super hot, straight from the heat, and seal.

photo's to follow...

Sunday, 2 September 2012

Cooking with Blackberry wine, and Wild Herbs

Now if you've been keeping up with the Blackberry season, you'll know we laid down a few bottles of Blackberry wine a few weeks ago.

We always keep a "taster bottle" to see how the batch is getting on, and having tried it after 3 weeks, I can confirm it's now like a sweet and sprightly french beaujolais - i.e. fresh, fruity and light on tannins.

Today's wander took us along the cliffs of Dover from St Margarets back towards Dover to the National Trust centre above the Port of Dover - along the "Saxon Shore Way"

(The Cafe at the Dover National Trust cliff top centre is a splendid place for a mid-walk cup of tea and a scone)

All along this sun drenched cliff top are patches of wild marjoram/oregano

as well as big specimens of sea beets, ready for next spring (they'll be a bit tough and stringy by now)

And what better to do than mix the two...

so today's recipe is a wonderful lamb-shank, pot braised in blackberry wine, with wild oregano.

(Wine, stock cube, carrot, celery, onion, garlic, tomatoes, mustard, worcestershire sauce, wild herbs, - 3 hrs slow braise at 180 degrees)

sweet, succulent, and delicious, served with home grown new potatoes.

And out out for wonderful butterflies feasting on the thistles, scabies, and the oregano flowers.

Sunday, 19 August 2012

Blackberry Jam....

Now.....not sure if this is a soft set...or a hard set....I guess you'll have to re-visit this in a few hours to see how it turned out.


Today's recipe - Blackberry Jam (seeds left in...perfer a bit of texture, rather than a smooth jelly)

  • 1 Kg of blackberries (picked last week, and frozen - so i just defrosted them on the hob and cooekd them to a pulp)
  • 1Kg of Jam Sugar (the silverspoon stuff with added pectin)
  • Lemon Juice
Cook the blackberries down until they are fully broken down and liquid.

(at this point, if you want to make a smooth seedless jelly rather than a jam - then you can rub through a fine sieve or leave to drip through muslin overnight, to get just the juice and use this instead....there are recipes (try Pam Corbin) for this)

without boiling, stir in the sugar and lemon juice, and make sure it all dissolves.

Do a taste test at this point too.  there are 2000 different varieties of blackberries and they all taste slightly differently.

This batch was made from the first flush of big juicy ones from a south facing hedge of brambles, so didn't need any more sweetening and they were even sweet to eat raw.

If you like it a bit more tart, adjust the sugar accordingly, but you may need to add some more pectin (throw in a chopped cooking apple, or powdered pectin as required)

If you like it sweeter, add more normal sugar, the pectin sugar will do it's bit, don't need to add more.

once you're happy with it, then turn the heat up, put a long sleeve top and gloves on to stop boiling jam from spitting all over your skin, stir continuously to stop it sticking and burning.

once it's on a full boil, then it should take about 4 minutes of boiling to reach the setting point.

if you want to stick a thermometer in to test it feel free, 104 degrees C is what you need to aim for, or just go by the feel of it, you notice it thickening once the setting point is reached, and have a chilled plate at the ready to test a blob of it on for setting.

remember it continues to set further as it it will always feel a little looser at jaring stage then it will actually turn out.

as soon as your happy with it, funnel it into pre-heated/sterilised jars, lid, and seal. long as you have enough pectin, and as long as you boil for 4 minutes, it will set to something between a soft set jelly, and a fully set jam - as the berries will always be slightly different each time, you'll rarely get the same result twice....but that's surely the fun of foraged produce.


Saturday, 18 August 2012

blackberry wine...

Having now picked about 10lbs of blackberries from our old favourite spot, and now a new favourite spot on the Greensands Way, we've put down our first batch of blackberry wine.

For the recipe we used, you will need:-

  • 4lb of fresh juicy blackberries (you can freeze them first so that when they thaw you get more juice out of them more easily)
  • 3lb of sugar

  • a big bucket to steep them in

  • a packet of wine yeast

  • 4 litres of water

  • juice of a lemon


place the blackberries in the bucket, and mush them with a potato masher

Add a litre of boiling water to the mush to help release the fruit juices from the pulp,

Add the sugar to the mush, the boiling water will help to dissolve the sugar

in a seperate bowl, mix 3 litres of cold water, the yeast, and the juice of the lemon

stir all together, put a lid on (or cover with a clean towel), and leave it to steep for three days in a warm place

On Day 4 - be prepared for the most wonderful alcohol heady aroma to be released from the bucket when you take the lid off!

strain the liquor from the bucket through a sterilised muslin/fine seive and then pour the strained liquor into a 4.5litre demi-john

now...when we did this, we ended up with about 6 litres of juice as the berries were so I guess you could use a bit less water, if you want a stronger wine, or a bit less blackberry if you want a lighter wine.
With the extra juice, I've bottled it in a pressure bottle, to make a side batch of early sparkling blackberry fizz (I'll release the pressure every few days to stop the bottles exploding)
put an airlock/bung on the demi-john, and leave in a dark corner until it stops fermenting - this could be anything from a week to a month.

what you do with it next is yours to decide.

If you want a more complex wine - then leave it "on it's leas" - i.e. in the demijohn with all the yeasty slurry for a few month before syphoning off and bottling.
If you want a quick and fruity wine - then syphon it off into bottles as soon as it stops fermenting
...and don't forget, if you want to add your own fizz to it when you syphon it off and bottle it, then drop half a tea-spoon of sugar into each bottle when bottling (but if you're going to do this, make sure they are swing topped pressure capable bottles....and make sure you release them slowly when you do drink them to release the pressure slowly (like you should with champagne)

Sunday, 12 August 2012

The Green Sands Way @ Linton

This evening's pre-dinner interlude was a stroll East out of Linton on the Green Sands Way through the grounds of Boughton'

Large, Delicious, Nutritious...and foragable....a giant puffball

However, the best view is south over the deer park.

Large, Deliciuos, Nutritious....and sadly not foragable..... :>)

Saturday, 11 August 2012 the bowlfull.

What better way to gather plums on a perfect, balmy August morning....than at the end of a 6 mile stroll across the Kent Downs.

Sit under a plum tree, and enjoy a handful of ripe fruits, pick a couple of bagfuls, then stroll back.

But be quick...

They appear to be ripening well in the sunshine, and won't be long before they start to fall.

perfectly ripe little red cherry plums will be the perfect addition to some greengages and blackberries for a hedgrow jam.

and the larger gage like yellow plums will be split and destoned, and combined with blackberries for a delicious baking dish full of hedgerow crumble :>)

 Fill your bags, fill your pie trays, and fill your jam jars to enjoy this little piece of late summer all year round.


Monday, 6 August 2012

The one mile blackberry challenge....

Blackberries and their many guises, brambles, etc must surely be everybody's first, and to some, their only foray into foraging.

I remember the railway sidings behind our school, carrier bags, stained fingers and clothes, in the early 1980's school holiday's, the screwed up face from the tart ones and sweet heady aroma of them baking in a crumble.

eat them raw, sugar them, warm them through, bake them, juice them, jam them, freeze and preserve them, ferment their juice, leather/jelly them, there's something different for every bagful you pick.

It is rumoured there are over 2000 individual species of bramble/blackberry - and you'll also notice that the closer they are to homes, gardens, allotments, and farm animals (and thus closer to a ready free supply of fertiliser from run off) the fatter and juicer they usually are, with the hedgerow ones being much smaller, later to ripen, and much planer in taste - but still perfect for sugaring up and baking with.

So I set you a challenge - even if you've never foraged before, that within a mile of your house, you can find a good bagful of blackberries between now and the middle of September - enough to at least make a good crumble, and a pot of hedgerow jam or two.


Sunday, 5 August 2012

North West to the South Downs - summer sea shore plants

Where better to spend the summer than by the sea...

Being from Cumbria we try and get back to Barrow-in-Furness as often as we can to see family and enjoy the peace beauty of Walney Island.

In season at present are the seed pods of Sea Kale.  quite rare in the south these days with the erosion of pebble beaches, but abundant all along the Lancs and Cumbria coasts of Morecambe Bay.

Another stunning plant at this time of year is Sea Holly.  but this is quite a rare plant these days, and the only part of it historically edible were the roots.  so on both counts, this should be left alone, but enjoyed for it's beauty. 

Back down south, we skipped down from the North Downs to the South Downs above Beachy Head.

Amazing that 350 miles makes such a difference to the coastal climate, from blustery wet north, to semi arid, almost Mediterranean south facing chalk downs, we get herbs. the wonderfully fragrant wild thyme, as well as large swathes of marjoram/oregano - all 3 now in flower so easily recognisable.

Herbs which are perfect to add to something robust and creamy like cauliflower gratin with home grown cauli's and freshly picked home made garlic.

Wherever you travel this summer, have a great holiday, and don't forget the scissors, and foraging bags.


Tuesday, 17 July 2012

plums et al.

July marks the start of the plum keep an eye out in the hedgerows for them in this usual order from July through to October.

1)from mid July - greengages - juicy and tart - great for chutneys and jams
2)July into Aug - cherry plums - small and juicy
3)from Late Aug - victorias (usually escapee trees self seeded from gardens) - delicious torn open with your thumbs when fully ripe
4)from Sep - damsons - perfect jam
5)Sep onwards - sloes/blackthorns - perfect from pricking and steeping in alcohol

And as it's's the low hanging fruit off one of our favourite wild greengage trees.

These will be made into a couple of jar's of jam, and also - they curiously the jam we made last year with them tastes a bit like Mango Chutney, so we're going to spice up a batch of the jam and throw in a token mango to make some hedgerow curry chutney.


Sunday, 15 July 2012

Cheriton Hill to Etchinghill via Summerhouse Hill

A day of hills along the North Downs Way, back down to Eltham Valley Way, round Summerhouse Hill, and back up the steep sided Downs above the channel tunnel terminal.

on today's list, the wet spell has kept the fungi season going.

Jews Ear Fungus

And the wild apples along the Eltham Valley link road behind the Channel Tunnel are swelling nicely with all this rain.

And for the perfect addition to home made pasta and pizza sauces - wild marjoram - now more obvious now it is coming into flower - pick and rub it - it's aroma is unmistakably mediterranean

The North Downs and Pilgrims Way are covered in it, a wonderful reminder of the paths taken by our invading latin ancestors.

PS - my next article in AWalkingInTheGarden is due out next month  - subscribe now.

Saturday, 7 July 2012

Preview of a forage with "The Minnis" Chefs

A couple of months back, via twitter, the Chef's at The Minnis - Birchington asked if I would take them out for a sea shore forage, to see what there might be on offer to tempt their taste buds.

As a combination of weather, other plans, and tide times have scuppered efforts so far, I managed to sneak past one evening and did a little "test forage".

So, in advance of our foraging wander, here's the sort of things we might find this summer - there were plenty more - but only passed by on a cycle, so snapped the more obvious ones.

Above the tide line

Behind the beach huts are big patches of Purslane.

Sea Purslane - wonderful succulent leaves - eat raw in a crunchy well dressed salad, or like Samphire, briefly blanch and serve in a warm salad with a simple vinaigrette.

Down the steep banks from the foot patch to the sea look out for mallow

it's gelatinous leaves can be deep fried to make green crips - perfect bar snacks
or used in soups as thickeners, as when boiled exude their gelatinous protein rich mucilage (often used in middle east/north african soups and stews)
it's pretty pink flowers used in salads, and even the seed heads later which resemble small round cheeses before they ripen.

Along the footpath by the cabins are also some herbs - patch of spear mint growing happily

Bladder campion - worth coming back to next spring for the sweet young shoots and leaves

All along this grassy bank are ox eye daisies (young leaves, unopened flower heads chopped in salads, or flowers, petals added later) most of the common "greens/wild leaves" & thistles.

Below the tide line

Sea Weeds

bright green Sea-lettuce is abundant in the rock pools of the chalk reef, as are dulse, bladder wracks, and the odd frond of kelp in the deep water.  salads to sushi via stir-fries - take your pick.

Shell fish - (although the water's a little warm to guarantee quality during summer months in Kent, and they should be left to breed in peace)

native oysters - though observe minimum sizes (these are all too small)
and also winkles by the bucket load - For the patient ones amongst us - boil up a bucket of winkles, then pick them out with a pin for a mini snail feast

Pacific Rock Oysters (foreign imports - invasive - so no minimum size - fill your buckets!)
best used shucked, and cooked - wrapped and grilled ( - or added to paella's, or even Beef and Oyster stew or pies - for a taste of old London town.

in deeper waters there are also mussels - perfect for a winter paella.

and don't forget to turn the rocks carefully - a bucket of big shorecrabs makes a scrimpers version of lobster bisque - pick out the larger claw meat once boiled, blitz the rest, strain, and follow any good receipe for a lobster bisque.

The rock pools are also teaming with little shrimps - with a net, worth a bit of fun catching the bigger ones, boil and pick from the shells for sweet tasty morsels.


Saturday, 30 June 2012

A wander out from Wye....

Continuning our 2012 quest to complete the North Down's way, whilst reviewing the tastier aspects of what we find along the way, we got back on track this morning.

Strolling east from Wye, up to the North downs ridge, over the top of the Wye Crown and onwards.

Just outside Wye there are some naturalised Red Currants

managed to pick a bowl full, but there is a 50 yard path edge of them, so plenty more left.
(They are currently being turned into "fruit leathers" with some wild strawberries and home grown ones - photo to follow)

But whilst picking the currants,
a meatier treat was staring down at me from the tree.

A big thick Chicken of the Woods fungi

Once you climb out of Wye up onto the grassy cow filled ridge fields then there are also plenty of field mushrooms, and also puff balls starting to swell too (too small to pick just yet).

So all in all, a great walk, and a great forage too.


Wednesday, 6 June 2012

5 litres of Kentish cockles a day - it's official.

Not sure if you knew - but unless you have a permit you shouldn't collect cockles between Southend in Essex, all the way round the Thames Estuary, along the Kent coast, down as far as the old lighthouse at Dungeness.

This reads a little draconian, so I wrote to the Kent Inshore Fisheries and Conservation Authority, to ask for clarification for the purpose of "foraging" for personal eating, as this document doesn't mention it.

and i got a nice email back...which confirms that you are allowed to forage for 5 litres of lovely Kentish Cockles on any given day.

So that's that cleared up.....

PS - they are delicious!....


Dear Mr Jesson

Thank you for your e-mail.

I have shown below the advice we give to those wishing to take a few cockles for their own consumption but NOT for resale.

The reason we are referred to as both Kent & Essex Sea Fisheries Committee and Kent & Essex IFCA is that on 1 April 2011 the Sea Fisheries Committees ceased to exist and were replaced by the Inshore Fisheries and Conservation Authorities (IFCA), however the Byelaws which are presently under review are still legal and binding and were signed by the Secretary of State and approved to the Kent and Essex SFC.


Requirements are in place under the Thames Estuary Cockle Fishery Order and also the Kent and Essex Sea Fisheries Committee Cockle Fishery Permits byelaw that persons taking cockles must be in possession of either a licence or permit dependent upon which area they are fishing.

The SFC/Authority is not opposed to persons without a licence or permit taking a small quantity of cockles for their own consumption. Officers have, therefore been instructed to take no action against persons removing less than 5 litres of whole cockles in the shell per 24 hour period

Please note Environmental Health Departments of the various Councils within our District can, if there are health concerns, place a Prohibition Order on the collection of shellfish and the Order must be adhered to at all times and the local Environmental Health Department should be contacted to ascertain if such an Prohibition Order has been implemented.”

If you require any further assistance please do not hesitate to contact me.



Joan Taylor | Office Manager

Kent and Essex Inshore Fisheries and Conservation Authority
Paragon House, Albert Street, Ramsgate, Kent. CT11 9HD

Saturday, 2 June 2012

Respect your Elders....

It has long been said that the English summer does not start until the Elderflowers are in bloom.

Well. I guess that means it's here.

I'll be blogging throughout the next few weeks on what else you can do with them, but it would be scandalous not to start with what is our favourite summer drink - Elderflower Cordial.


Makes 2 litres of cordial (which diluted 1:5 parts water makes 10-ish litres of summer drinks depending on how strong you like your squash.

20-30 Elderflower heads
1 Kg of white sugar
2 lemons
2-3 oranges
spoonful of citric acid (if you want to make a batch that will last a year)....if it's quick batch to drink in the next few weeks...don't worry about this bit
sterilised bottles that don't mind 80degree C hot syrup being poured into them...

1)Gather the Elderflowers

Don't take too many off any single want to leave some to turn into elderberries later in the year!

you need about 20-30 fully open flower bunches

Gently snip them from the tree, and trim off as much stalk as you can, and pick off any insects without disturbing the flowers, as the pollen shakes free very it's the pollen that is the flavour! be careful not to lose too much

2)Steep overnight with citrus flavours

Grate the zest of a couple of lemons, and slice a couple of oranges (you want the juice of the lemons keep the lemons!)

put them in a 3 litre pan or bowl with the elderflowers, and pour over 1.5Litres of boiling water.

cover and leave to steep overnight.

3)Make the cordial
Strain the steeped flowers, and use a muslin bag to squeeze as much flavour out of the flowers you can - don't worry if it's a bit means more pollen and more flavour! - the steeped liquid should now be a pale yellow colour and smell deliciously fragrant.

put the liquid in a 3 litre pan,
add 1Kg of sugar,
juice a couple of oranges and add to the liquid
juice the two lemons you zested last night and add to the liquid
add the citric acid if using
gently heat the liquid and stir until the sugar has dissolved
 (there should now be about 2 litres of liquid cordial once the sugar has dissolved)

4)Sterilise and bottle it
Heat the liquid until 80degrees C (i.e. sterilise temp) but DO NOT BOIL! you'll start to lose the aromatics if you heat it too much!
pour the now slightly syrupy cordial mixture into sterilised bottles, and seal.

leave to cool, then enjoy all summer, with ice and a slice (it also goes well as a shot of cordial added to a Gin and Tonic!)


Sunday, 27 May 2012

Summer Outdoor Barbeque Flavours

The Kentish summer appears to have commenced at last, so what better time to keep an eye out for some wild summer bbq flavours, at these three Kentish summer outdoor BBQ spots.

Pegwell Bay
Pegwell Bay (park and relax on the open green park by the Viking ship), it's shoreline, and the old hovercraft port are full of Alexanders and wild fennel.

Use the fern fronds to stuff fish with before bbq'ing

cut the thicker fennel stems (they aren't as thick and 'bulb like' as their cultivated cousins) at the base, oil them, and grill them on the barbie, crisp but aromatic.

Joss Bay
Joss Bay (surf beach) - who needs to drive to Cornwall for surfing, beaches, and BBQ's.

The path down to the beach has banks full of "really wild" wild rocket - the smell is unmistakable when rubbed - for a free summer salad leaf to go with your beach side barbeque

Teston open park and car-park area along the Medway between Teston and Wateringbury - they have now gravel pathed the Medway all the way from Maidstone to Wateringbury, so enjoy an evening stroll - keep an eye out for the kingfishers.

By the old stone Teston bridge, lookout for patches of wild water mint - perfect for shredding into iced Mojitos, or yoghurty dips


Sunday, 20 May 2012

Wild Oysters & Marsh Samphire

So, if you consider the "R in the month" proverb about foraging for shell fish, then the end of April (...and first couple of weeks of May if it's been cold...well....rules are there to be broken) is the only time of the year where you can still eat the foraged oysters before the water gets too warm and they begin breeding, and when the samphire is fresh and succulent.

Down here in Kent, both are enjoy this bounty that would cost you a packet at Noma.

 Tip 1:-  make sure you follow the tide out, and know when low Tide is.  the biggest Oysters are where they are always in the water - i.e. at or towards the low tide mark.

Tip 2: take a screwdriver or crow bar, as they attach themselves to the rocks with a vice like grip

Tip 3:- Marsh Samphire grows in the muddy area of the high tide line, keeping it's feet in the water, and getting a fresh drenching from the high tide twice daily.

take your wellies, and a pair of scissors - make sure you snip off the tender stems, but don't uproot the little stems, their roots are short and easily disturbed.

And here's the results.

 Tip 4:-  When shucking oysters, make sure your holding hand is in a thick towel, or paid of oven gloves.  using a shucking knife or screw-driver, carefully insert into the apex hinge of the shell to break the hinge, don't try and prize it open from the mouth won't work, the shell will crack, and you'll probably stab yourself!

Wrap the oysters in little strips of parma ham, sautee them in garlic butter, then grill briefly to crispen the ham

simmer the samphire in rolling boiling salted water for 2 minutes, then dress with pepper, olive oil, and lemon juice

serve with fresh crusty bread and the pan juices from the oysters....and nice glass of cider or white wine.  Tj@TheNook