Samphire and chill oil

Serves 4 Starters and mains

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Method

Slice the chilli in half lengthways and scrape out the seeds. Cut the chilli into fine strips, then chop across the strips to give neat even shapes. Place the chopped chilli in a bowl, pour over the olive oil and stir to mix. Set aside while you cook the beans and samphire.

Bring a small pan of water to the boil, add the yellow wax beans and cook for about 3 minutes until just tender, then drain well.

In the meantime, rinse the samphire well in several changes of water and trim the base of the stems. Add the samphire to a large pan of boiling water and cook until the water returns to the boil; this should take no more than a minute.

Drain the samphire in a colander and toss with the beans. Pile into a warm serving dish or onto individual plates and spoon over the chilli oil. Serve with lemon wedges.