Wash the samphire well, place in a steamer basket or colander in large saucepan, with
cold water then bring to the boil, cover with a tight fitting lid
and steam for about 10 minutes.
2. Meanwhile, place the butter, lemon juice and black pepper in a
small bowl and mix until well blended.
4. Once cooked, drain the rock samphire well, return to the pan
together with the herb butter mixture and stir gently until the
butter has melted and the samphire is thoroughly coated. Serve
End of instructions