With reference to the delectable, traditional Sunday roast described on these pages (Letters, July 28), the ingredients are some of our national treasures.
I have had several feasts of samphire, a succulent seaweed which only grows on our coast, from June until August, with mackerel, tossed in milk, coated in oats and fried in butter.
How pleasant it is to eat our own, seasonal food.
-MA Pracy, Brighton
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