I get asked a lot what I always have in my fridge – and the answer, without fail, is the humble cucumber …
Tomatoes, peaches, and courgettes are all at their peak, but I’d like to make a quiet case for the cucumber – the one inevitably softening at the back of your fridge. I’ve been making a salad on repeat the last few weeks where I warm some oil with garlic and whatever spices I feel like that day in a pan, then turn the heat off, squeeze in the juice of a lemon or add a splash of vinegar. I toss through apricots, cherries – or recently, some torn figs – and let it all cool so the fruit softens in the residual heat. Once cool, I serve it with a pile of cucumbers, herbs, and a soft cheese like mozzarella, feta, or ricotta. Without the cucumber, the salad would be nothing. The soft fruits need something crunchy and cold. It’s the one vegetable you can always rely on, whether it’s summer or the depths of winter.
For breakfast, I’ll often have a few spoonfuls of thick yoghurt, diced cucumber, some chopped fruit, honey, and a good pinch of sea salt. It might sound strange, but the crunch and saltiness of the cucumber gives me that texture hit I want without adding sugary granola. Try it once and let me know what you think.
In a recent Instagram post that sent the internet into meltdown, gardener, writer and broadcaster Monty Don shared his favourite way to eat cucumber. This entails quickly frying the cucumbers in butter, adding a splash of cream, salt and fresh oregano. The outrage in the comments alone is worth a read. I can’t say I’ve ever had a hot cucumber but his method is very similar to the recipe I make from one of my favourite places in London – Daquise. A beautiful and historic Polish restaurant in South Kensington. The restaurant is at risk of closing due to nearby renovation works so if you’ve never been, now is the time to go. Daquise serves the most perfect Mizeria (cucumbers in sour cream and dill) – a dish I make all the time in summer, especially alongside roast chicken or anything rich and meaty. My version is below.
MORE CUCUMBER RECIPES TO TRY
• A Creamy Ajo Blanco with Peach, Cucumber and Mint
• A Sweet and Savoury Celery, Blue Cheese and Orange Salad
• A Thai Tuna Lunch Bowl with Rice and Cucumber
• A Melon, Cucumber and Parmesan Salad
• A Really Good Greek Salad
• A Recipe for a Simple Summer Salmon and Cucumber Side
Book Now: In The Autumn Kitchen With Kitty Coles
Join me at the Home of Innovation on Saturday, September 20, where I’ll demonstrate smart suppers for autumn entertaining with of-the-moment ingredients and share my food styling tips.
Home of Innovation’s Eleanor Martin and her team will be on hand to share their knowledge of Bosch, Siemens and NEFF appliances, from hobs to ovens, fridges (and wine fridges) to freezers.
Places are limited, so book tickets (€15) soon to avoid disappointment. I look forward to seeing you there!