Instructions: Peel the cucumber using a potato peeler cut in half lengthways scoop out the seeds using a small teaspoon and cut into thick batons (half moon shapes).

Bring a smallish saucepan of salted water to the boil on the boiling plate and blanch the cucumber for 1 minute.

Scoop out the cucumber using a draining spoon.

This water can now be used to cook the peas according to the directions on the packet.

Whilst the peas are boiling melt the butter in a frying pan on the boiling plate and sauce the blanched and drained cucumber for 2 to 3 minutes.

Add the drained peas chopped mint and black pepper.

Transfer to a serving dish.

A very summery accompaniment good with fish this is a quick alternative to ordinary petit pois. Do not over cook the cucumber or it will become watery and tasteless.

Serves 4

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