RECIPES FOR CUCUMBER

MUSTARD & CUCUMBER YOGHURT SAUCE

1 Organic Cucumber, peeled and coarsely grated
Sea Salt
2 Tbsp Black Mustard Seeds
1 Bunch Organic Corriander, finely chopped (retain a little for the garnish)
Pinch of Chilli Powder
Pinch of Freshly Ground Black Pepper
275ml Organic Dairyhouse Natural Yoghurt

An excellent sauce for dipping vegetables or poppadums before an Indian meal to get your taste buds going.

Prepare the cucmber and mix with the other ingredients except the yoghurt, allow to marinate for 1 hour.

Stir in the yoghurt and adjust the seasoning.

Serve in a bowl sprinkled with freshly chopped coriander.

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CUCUMBER & WATERCRESS SOUP

55g/2oz Organic Dairyhouse Butter
2 bunches of Organic Spring Onions, chopped
1 large Organic Cucumber, deseeded and chopped
2 bunches of Organic Watercress
1¾ pint water or light stock
Sea Salt and freshly ground Black Pepper

Melt the butter, add the spring onions and cucumber, soften.

Add the watercress, salt and pepper and water or stock.

Bring to the boil and simmer for 5 minutes.

Liquidise and serve with a little creme fraiche or serve chilled, for a flourish at a dinner party serve with freshly griddled Langoustines/King Prawns on a skewer set across the top of the bowl – lovely and colourful and full of contrasts.

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