samphire, seafood and grains

This meal was born of necessity. In the fridge I had samphire and mixed seafood that needed to be eaten, that I bought about 4 days ago and not had the chance to use yet. So I riffed along with what else was available, and what my palate told me was required (also known as ‘what I wanted to eat!’).food - samphire seafood grains 190516 (15 of 25)-Edit


  • 200gm cooked mixed seafood (prawns, calamari, mussels)
  • 1 medium brown onion, chopped
  • 4 – 5 cloves of garlic, finely chopped (I don’t do easy on the garlic!)
  • 1 teaspoon of fresh ginger, minced
  • 2 medium carrots, finely diced
  • 2 handfuls of mushrooms, chopped
  • 90gm samphire
  • 2 rashers of smoked bacon, chopped (optional)
  • 125gm farro dicocco (pre-cooked spelt grains)
  • 10 – 12 leaves of fresh mint, finely chopped
  • 1/4 of a lime
  • freshly ground black pepper
  • coconut oil
  • olive oil (optional)


I’m very much a ‘prep everything, then cook’ kind of girl. I simply can’t stand multi-tasking in the kitchen to the extent of chopping, slicing, stirring, tasting and monitoring multiple things at once. It drives me to distraction and invariably something goes wrong.

So, prep all the various items that need chopping/ dicing/ mincing/ etc. Put water on the boil for the farro dicocco. Once the water is boiling, put the grains in (they will take about 12mins until al dente).

In a high-sided sauté pan, warm the coconut oil (and olive oil, if using it) over a medium heat. Sweat the onion, carrot and garlic until soft & fragrant. Add the bacon, ginger and mushrooms and cook a further 5mins. Then add the seafood and samphire, stirring reasonably frequently for two minutes, then turn off the heat.

Once the grains are cooked, drain them and add to the sauté pan. Mix everything together, adding the mint and squeezing over the juice of the 1/4 lime.

Serve, and enjoy

food - samphire seafood grains 190516 (19 of 25)-Edit

  • Serves 2 – 3 people
  • For a pescatarian/ halal/ kosher option, simply omit the bacon
  • suitable for egg, soya, rice, dairy and nut allergies

I’d love to know what you think of this – my family inhaled it. But if there are adaptations or evolutions of this that your family enjoys, pop me a message as I’d love to know about your version.

nb – I promise that there were prawns in this dish! Unfortunately none made it into the serving I set aside for my shoot … despite my best efforts :-/


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