Use this with crab crème brulee, goat's cheese mousse and green salads, for a sweet and sour slightly hot bite.


  • 1 cucumber
  • 1 pinch salt
  • 50 g caster sugar
  • 50 ml white wine vinegar
  • 1 tsp sweet chilli sauce


  • Slice the cucumber as thinly as you can. A mandolin is perfect for this job.
  • Salt, rest and rinse the cucumber as before.
  • While the cucumber is resting, bring the sugar, vinegar and chilli sauce to the boil and reduce for 30 seconds.
  • Take off the heat and allow to cool completely.
  • Dry the cucumbers, place in a bowl and add the liquid.
  • This will keep in the fridge for 2-3 days. Any more and the cucumber looses its colour.
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