This time the NEW thing was samphire. A salty plant that grows on the seashore. I made a barley stew with red onions home-grown courgettes and cashew nuts and it was served with samphire and mozzarella. Let's just say it filled a hole, but I won't be buying it again in a hurry. It was all a bit weird. That salty crunch ....I don't think the texture of barley really helped with the whole experience. I'm sure Hugh Fearnley-Whittingstall's samphire creations taste delicious but I have to say, so far, I am not a fan.