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Tuesday 20 October 2026

Last cooked 02:00


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Salt Marshes in Decline

Based on:

TypeStarter

Serves4 people

DateOctober 19, 2026

A meager marsh of leek and samphire as a sober starter, where nature visibly reaches its limits.

Thin strips of roasted leek and samphire form a barren salt marsh on the plate, dotted with toast pieces as dried grass. The silhouette shows nature’s fragile protection, echoing the biodiversity summit. Sober, hinting at what remains when promises falter.

Ingredients

  • 2 thin leeks
  • 100 g samphire
  • 4 slices stale white bread
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • salt to taste
  • freshly ground pepper

Method

  1. Preheat the oven to 200°C.
  2. Cut the leeks into long, thin strips (lengthwise).
  3. Toss the leek strips with 1 tbsp olive oil, salt, and pepper.
  4. Place the leek strips on a baking tray and roast for 10-12 minutes until lightly browned and crisp.
  5. Cut the bread slices into thin strips and roast them in the oven for 5 minutes alongside the leeks.
  6. Rinse the samphire and pat dry.
  7. Toss the samphire with 1 tbsp olive oil and lemon juice.
  8. On each plate, arrange a 'salt marsh': lay the leek strips and samphire in a winding, irregular line, with some toast strips in between as dry patches.
  9. Serve immediately.

Serving notes

  • Serve on a large white plate for contrast.
  • Drizzle extra lemon juice over the samphire for freshness if desired.