Creamy Cucumber With Dill Limey Marrow Recipe


1 large cucumber, peeled and thickly sliced

Salt and freshly ground black pepper 300 ml/1/2 i pt/l1/2cups vegetable stock 5 ml/1 tsp dried dill (dill weed)

20 ml/4 tsp cornflour (cornstarch)

150 ml/1/2pt/2A cup single (light) cream 5 ml/1 tsp lemon juice

Put the cucumber in a colander. Sprinkle with salt and leave to stand for 15 minutes. Rinse well, then drain. Place in a saucepan with the stock and dill. Bring to the boil and simmer gently for 10 minutes. Remove the cucumber with a draining spoon and place in a flameproof dish. Blend the cornflour with a little of the cream and stir into the pan. Add the remaining cream and cook for 2 minutes, stirring, until thickened. Add the lemon juice and salt and pepper to taste. Pour over the cucumber and glaze under a hot grill (broiler).


1 young marrow (squash), peeled and diced 25 g/1 oz/ 2 tbsp butter or margarine 30 ml/2 tbsp clear honey Grated rind and juice of 2 limes

5 ml/1 tsp ground cinnamon

2.5 ml/1/2 tsp grated fresh root ginger Salt and freshly ground black pepper

Put the marrow in an ovenproof dish. Melt together the remaining ingredients except the salt and pepper in a saucepan. Pour over the marrow and toss gently. Sprinkle with a little salt and pepper and cover with foil. Bake in a preheated oven at 180°C/350°F/gas mark

4 for about 40 minutes or until tender, stirring twice during cooking.

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