This version takes familiar samp and gives it a creamy, savoury twist with deeply golden mushrooms, wilted spinach and a little cream. It's comforting, hearty and proof that sometimes all a favourite needs is a little twist.

Experimenting With Familiar Favourites

Samp is a great canvas for flavour. Its chewy, slightly nutty texture makes it particularly good at carrying rich, creamy sauces, which means you can take it well beyond the traditional ways we might usually serve it.

The key is building flavour around it is the deeply golden mushrooms providing the savouriness, spinach brings freshness, and the cream brings everything together into a sauce that coats every grain of samp.

INGREDIENTS

Serves 3-4

  • 3 cups cooked samp

  • 500g mushrooms, sliced

  • 300g baby spinach

  • 250ml cream

  • 1 tbsp minced garlic

  • 2 tsp dried oregano

  • 1 tsp dried thyme

  • 2 tbsp cornflour

  • 1/2 cup milk

  • Salt & pepper to taste

  • Parmesan (optional)

METHOD

  • Heat a little oil in a large pan over high heat. Add the sliced mushrooms and sauté until deeply golden and caramelised. Don't overcrowd the pan; you want the mushrooms to fry rather than steam.

  • Add the minced garlic and fry until fragrant.

  • Add the cooked samp and stir well, allowing it to pick up all that mushroomy goodness.

  • Add the dried oregano and thyme and combine.

  • Add the baby spinach and stir until wilted and incorporated into the samp.

  • Pour in the cream and stir to combine.

  • Mix the cornflour with the milk to make a smooth slurry, then add it to the pan. Stir continuously as the mixture thickens.

  • Season with salt and pepper to taste. Serve hot.

  • If you'd like to make it a little more decadent, finish with finely grated Parmesan.

At The Table

Serve warm as a hearty side alongside roast chicken, grilled meats or stews and braises.

Comment