This is a very simple variation on the classic martini. The only thing I have changed is the garnish.

  
Marsh Samphire is one of my favourite foods. Harvested in the summer months from coastal rocky areas it is comparable to asparagus, but with a saltier and less pungent aftertaste. It’s very simple to prepare but it’s fleshy, crunchy freshness makes for a lovely seasonal martini accompaniment.

  
Grab it while it’s in season (it can turn a little bit woody later on). You can usually find it in fish mongers in July/August. For this martini accompaniment, I returned to my trusty fish dealer – Watt’s on the pier in Oban.

  
Boil it in lightly salted water for around 2 minutes.

  
Drain it.

  
Add some butter and pepper to taste.

  
Serve it as a light bite on its own, as a starter or as part of a full meal.

  
And it makes a nice garnish for a Classic Martini.