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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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A hint of chilli balances the cool mint and gives a good flavour as well as an attractive colour to this dish.

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Ingredients

• 1 large telegraph cucumber
• 50 g butter
• 1 tablespoon olive oil
• 1 teaspoon sweet chilli sauce
• salt and freshly ground black pepper
• 1/4 cup finely chopped fresh mint

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Method

Peel the cucumber and cut in half, lengthways. Using a teaspoon, scoop out seeds and discard. Cut each of the two lengths into 1cm slices.Melt the butter in a large frypan. Add the oil and chilli sauce. Saute the cucumber until softened and heated through, about 2-3 minutes. Season to taste and sprinkle with the chopped mint. Serve immediately.