Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Although it may sound a little strange, cucumbers that are gently cooked have a delicate taste that is very appealing. This is good with poached fish at this time of year – salmon in particular – though often we serve it in the restaurant with slow-cooked rabbit.
4 small cucumbers
1 tbsp mild-tasting olive oil
12 small ripe tomatoes
250ml/8fl oz verjus or slightly sweet white wine
20g/¾oz unsalted butter
A dozen black olives
Sea salt and a little freshly ground black pepper
Slice the cucumbers in half lengthwise and scoop out the seeds, cut into half-inch slices and set aside. Place a medium-based heavy pan over a gentle flame and add the olive oil.
Once warm, add the tomatoes and cook, stirring now and then until the tomatoes have begun to soften. Now add the verjus or wine and turn up the heat slightly.
Allow all the liquid to reduce by a third then add the cucumbers, knob of butter, olives and salt and pepper, cook for a minute then remove from the stove and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments