After removing the tips from your samphire you need to get the rest of the young shoots.
Hold the top of the stalk between your finger and thumb so any younger shoots are pointing upwards.
With the finger and thumb of your other hand, grip the top and run down the stalk.
The younger shoots will snap away and you can add these to your tips.
Bring a small pan of water to the boil.
Now plunge your samphire into the boiling water for around 3 minutes.
Drain in a colander and run cold water over the samphire so that it doesn't continue to cook.
Meanwhile, fry your pepper in hot oil until the edges are charred and then remove from the heat.
Mix your yoghurt and garlic in a bowl.
Add the olive oil and chilli flakes and mix thoroughly until the oil is blended.
When your samphire and peppers have cooled down, add these to your yoghurt and mix.
Place your geren in the fridge for an hour or so until chilled.