Smacking or smashing your cucumbers as a method of preparation was very trendy a couple of years ago. It’s a fun thing to do – and quite sensible: the idea is that as it breaks down and tenderises the cucumber flesh, helping it to absorb more dressing.

For 2-4 people

• ½ cucumber
• Small amount of Maldon salt, ground
• ½ red chilli, thinly sliced, with or without seeds according to taste
• 4 tablespoons white wine vinegar
• 1 teaspoon golden caster sugar
• Fresh mint leaves

Wash and wipe cucumber and cut off the end.

Lay cucumber on a clean, level, surface and hit it with something flat and wide such as a small chopping board or the bottom of a pan.

Hit it several times until it cracks open into vertical quarters. You may need to finish it off with a rolling pin if it’s still joined in places.

Peel the quarters and slice.

Lay slices on double thickness kitchen paper and sprinkle very lightly with salt. Set aside for 5-10 minutes.

Meanwhile measure the vinegar into a bowl with the sugar. Stir to dissolve and add the chilli.

Pat cucumber gently with more kitchen paper, there’s no need to dry it completely, and add to bowl. Stir to combine and refrigerate for 30 minutes. Stir in chopped mint just before serving.

Tip

If your cucumber has lovely thin skin, you may prefer to leave it unpeeled.