To the west side, the story is about marsh samphire whose  tips are ready to be picked. A few succulent stems made breakfast today, cooked for a few minutes with a small amount of butter, pepper and lemon juice. It stands like a miniature forest of fresh, succulent and bright green cacti (without the prickles).

I have also got a small patch of sea beet beside the pontoon to the Egg, and my thicket of blackthorn could well result in a few bottles of Exbury Egg Sloe Gin or maybe jam…

For some amazing sounding recipes for samphire take a look at the following link:-

http://www.theguardian.com/lifeandstyle/2007/jun/30/features.weekend