Charred cucumber with miso crème fraiche


First published in 2019
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Pickling liquor

  • 100g of rice vinegar
  • 25g of caster sugar
  • 10g of soy sauce
Make the pickling liquor by placing the sugar, rice vinegar and soy sauce in a pan over a low heat. When the sugar has dissolved, remove from the heat and allow to cool
While the liquor is cooling, preheat an oven to 180°C/gas mark 4. Place the peanuts in a small ovenproof dish and roast for 15–20 minutes until golden. Transfer to a pestle and mortar and roughly crush
Cut the cucumbers in half lengthways and place in the pickling liquor. Cover and place in the fridge to pickle overnight
The next day, mix the crème fraiche with the miso (you may need to add a splash of water if it’s too thick)
To serve, use a blowtorch to char the flat side of the pickled cucumbers until blackened. Halve them lengthways again, then place 3 sticks on the side of each plate. Spread miso on the other half of the plate and top with the crushed peanuts
First published in 2019
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