Caroline Davey from Fat Hen forages from a Cornish creek.

Fat Hen Wild Salsa Verde.

Literally translated salsa verde is ‘green sauce’ and there is no finite recipe. It must depend on what flavours you yourself want to introduce. In the restaurants that Matt and Claire have worked in basil, parsley and mint are often used in conjunction with capers, anchovies, olive oil, red wine vinegar, dijon mustard and salt and pepper - these ingredients are then assembled using either a mortar and pestle or chopped together on a board, and compiled in a bowl.

For the Fat hen wild salsa verde these herbs have been replaced using wild herbs and greens.

2 good handfuls of the following wild herbs leaning heavily on the mint and mustard:
Wild chervil/cow parsley
Wild mint (or garden mint if you do not have a good source of wild mint).
Rock samphire
Chickweed
Black mustard
1 tablespoon pickled three cornered leek buds (caper substitute)
4 anchovies
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
4 tablespoons of good olive oil
(depending how loose you want your sauce you can alter the vinegar and olive oil).
This is the most versatile of sauces and will go with just about anything. Especially brilliant with oily fish such as mackerel, roast lamb, roast chicken, boiled meats (ham), grilled hallumi cheese.

Rock Samphire Fritters.

Gather the rock samphire by cutting towards the base of the stem so that you have a long enough stem to hold whilst dipping into the flour with enough ‘fingers’ on each piece to make a good fritter.
Wash and dry the rock samphire.
Heat up some cooking oil (sunflower) to 180°C in a small saucepan deep enough for frying a fritter (3-5cm deep)
Dip each piece of rock samphire into a bowl of buttermilk immediately followed by dipping into some seasoned gram flour. Make sure that the whole piece of rock samphire is coated with gram flour.
Gently drop into the hot oil and cook until golden (1 minute ish).
Drain with a slotted spoon and lie on some absorbent kitchen towel.
Serve as a snack with an aperitif or as a vegetable with some fish.

Marsh samphire - blanched in salted boiling water for 1 min. Serve with
butter, salt and pepper.

Sea purslane - blanch in salted boiling water for 30 seconds. Serve with
buttered new potatoes, salt and pepper.