Heat a little oil & some garlic in a pan, add the tuna, cook through before adding the cherry tomato, basil & samphire (they literally need to be tossed in the oil and warmed through). Add to some freshly cooked penne for a simple supper - the kids love it too!

Baked sea bass with sauteed samphire

Stuff the bass with herbs (rosemary, sage, dill & bay), garlic & sliced lemon, salt & pepper in the cavity & over the top, drizzle with olive oil, pour over a glass of white wine. Bake for approximately 20 minutes depending on size (ours was 1kg).

Heat some olive oil and lightly toss the samphire in it - no need to season, it's naturally salty. Deliciously simple, still crunchy and the perfect companion to some beautiful fish.

Summer vegetable salad

Prepare a selection of seasonal vegetables - salad potatoes, carrots, broad beans (peeled after cooking), boil each one separately to avoid over cooking. Saute some courgettes & samphire. Toss all together in some raw extra virgin olive oil & torn basil, crack some black pepper on top.

ENGLISH STRAWBERRIES

And not forgetting the delicious English strawberries (why not pick your own at Holme for Gardens). If you want to add a bit of depth, cut a punnet of strawberries by half or quarter, squeeze over the juice of 1/2 lemon, two dessert spoons of Veru Truly Sicilian red wine jelly & some finely chopped mint tips. Leave to marinade for 30 minutes before serving - the strawberries will be coated in the most delicious syrup.

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