Marsh samphire can be foraged in the late summer months. It’s famously served with fish, but it goes beautifully with eggs too. You can serve the frittata on its own, perhaps with a crisp green salad, but for a more substantial meal it’s great with this summery warm salad, packed with seasonal vegetables.
- To make the courgette salad, steam the runner beans for 5 minutes or until tender.
- Refresh the beans under cold running water and put to one side.
- Meanwhile, heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the shallots for 5 minutes until softened.
- Add the courgettes and garlic, and fry for 3 minutes.
- Stir in the tomatoes, half the oregano and the lemon juice, then reduce the heat slightly and cook for 5 minutes or until the courgettes are just tender but retain a little bite and the tomatoes have started to break down.
- Stir in the runner beans, add the remaining olive oil, and season with salt and pepper, then warm through. Keep the salad warm while you make the frittata.
- Put the potatoes in a pan of cold salted water and bring to the boil.
- Cook for 15 minutes or until tender, then drain in a colander.
- Heat the oil in an ovenproof frying pan. Add the
drained potatoes, and the beaten eggs, most of the samphire and the tarrogon.
- Lay the remaining samphire elegantly on the top.
- Crumble over the goat’s cheese and season with salt and pepper (remembering the salty flavour of the samphire, so you won’t need much salt).
- Preheat your grill. Cook the frittata for 7–10 minutes on the hob over a medium heat, enough to set the bottom, then finish under the grill until just set all the way through.
- Add the remaining oregano leaves to the salad and serve it warm with the frittata.
FOR THE FRITTATA
- 250g new potatoes, sliced
- 2 tbsp sunflower oil, for frying
- 6 large eggs, beaten
- 50g samphire
- a handful of tarragon, leaves finely shredded
- 100g soft goat’s cheese
FOR THE COURGETTE SALAD
- 150g runner beans, thinly sliced on the diagonal 3 tbsp olive oil
- 2 shallots, sliced
- 3 yellow courgettes (or green if you can’t find them), halved and cut into chunky slices
- 2 garlic cloves, finely chopped
- 6 small vine-ripened tomatoes, halved or quartered if large
- 2 rounded tbsp chopped oregano leaves
- juice of ½ lemon
- sea salt and freshly ground black pepper
In 2011 chef Simon Stallard and his partner Gemma took up the lease on a dilapidated wooden hut perched above a remote sandy beach in Cornwall – accessible only on foot – and turned it into one of the most acclaimed outdoor restaurants in the country. Tickets to Simon’s evening feasts at The Hidden Hut now sell out within minutes of release, attracting eager diners from far and wide. Here he shares some of the mouthwatering recipes that have made him famous.
Recipes and photographs are from The Hidden Hut, by Simon Stallard, with photographs by Susan Bell. Published by Harper Collins.