Squid With Garlic Mustard and Rock Samphire Seeds

This dish of squid dusted in flour and Cornish sea salt, makes for a wondrous taste-tingling experience. Combined with wild edibles such as  rock samphire seeds deep fried in hot sesame oil, and other wild greens, it makes for an epicurean memory filled meal.


  • 3 handfuls of finely sliced wild greens (whatever is in season e.g. garlic mustard, ramsons, nettle, nipplewort, hairy bittercress, black mustard etc.)
  • 3tbsp rock samphire seeds
  • 1/4tsp umami powder
  • 1/2tsp ground ginger/fresh grated ginger
  • 3tbsp sesame oil
  • 1 handful of cashew nuts
  • rice vinegar (to taste)
  • tamari/soy sauce (to taste)
  • 1tbsp honey
  • 1 lemon (juiced + lemon zest to taste)


  1. Heat sesame oil until very hot, then add the rock samphire seeds and cashew nuts, fry for 30 seconds, then remove from oil and put aside.
  2. Add the dusted squid and cook until done. The flour mix includes sea salt, cracked black pepper, umami & ginger.
  3. Just before the end of cooking the squid add the sliced wild greens, rice vinegar, tamari/soya sauce, honey & finally the lemon juice.

Serves: 2

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