Cucumbers with roasted tomatoes

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.