Encumbered

Photo © Rob Jones

I have extolled the virtues of the £1.50 Veg Box from one of the ‘Cheaper End’ supermarkets. I normally cannot fault them. Although it can be a bit of a challenge sometimes when you end up with something which is ‘non-standard’ or ‘off-piste.’

And so it was this week, when … after dividing the contents of the box into potential meal groups - that lot can go into a salad, that’ll make a ragout or moussaka etc. - you are left with an item left over with no apparent destination.

So it was with two mini-cucumbers. The photo doesn’t really give an idea of how small they were. Both less than two inches. Too small to make a portion for one, let alone feed the house. Dividing them would have left some feeling short-changed. I just don’t ‘do’ Nouvelle Cuisine.

I put them on the side. Alone. Like an awkward guest at a party. But had to walk past them several times a day.

At times like this, I have a mental check list - Can you fry it? Will it go into a pie? Can you flavour gin with it?

Tick with the last suggestion.

Cucumber Syrup

Peel the cucumbers (this really didn’t take long at all) and give it a whizz in a small blender. Sieve the mix to harvest the liquid. Into a pan with a similar amount of sugar. Dissolve the sugar. Into the fridge.

Serve with gin, ice, a twist of lime and a couple of chopped mint leaves. Topped up with tonic.

Pretend it’s Summer again.

Sorted.

R