Cult Steak and Irish Mash
I also thought it was time to try the now-infamous "choice into Gucci prime" salting method started by Steamy Kitchen, whereby you heavily salt steak and let it rest for between 15 minutes and one hour. The steak sucks in the salt, which then draws out the moisture. But then the steak drinks in the salt water - osmosis? - and leaves the meat tender and seasoned throughout.
And it absolutely works. The steak was lightly salted, juicy and a gorgeous aged deep red, with a lovely crust. I will definitely be doing my steaks like this from now.
Heston's Irish mash is made by cooking chopped spring onions in a little milk for 3 minutes so they still have bite, then adding the onions and onion milk to mash. His is of course butter-rich (250g for 4-6 people) but it doesn't need more than a tablespoon.
As for the samphire, these beautiful salty, crunchy beans only need to be poached in unsalted boiling water for a few minutes. They went very well with the dish.