Recipe by Luke Jefford

Samphire & tomatoes are a match made in nature. They quite often get paired with fish rather than mexican cuisine for us. Sea bream or bass is the usual candidate. But.. this recipe would work with, well, pretty much anything.

We opted for some gorgeous heirloom tomatoes from, Isle of Wight tomatoes, because we're all fancy. But, some plum tomatoes on the vine would work beautifully too.

Ingredients

• 500g Deseeded and diced tomatoes

• 250g Diced banana shallot

• 250g Samphire

• 10g Black sesame seeds

• 10g White sesame seeds

• 10g Onion powder

• 1g Cayenne pepper

• 2g Ground nutmeg

• 8g Hot paprika

• 2g Ground ginger

• 30g Garlic granules

• 2g Ground pepper

• 5g Fenugreek

• 1g Ground cumin

• 500g Olive oil

• 25g Lime juice (zest of 2 also)

Method

Step 1

Remove any woody ends from the samphire. Blanch in boiling water for 30 seconds and put straight into ice water.

Step 2

Dice tomatoes and onions to your desired size. We went for small dice.

Step 3

Mix all ingredients in a bowl and leave to infuse for 24-48 hours. Be patient, it gets better with some ageing.