The variety I have grown is Marketmore, a short, slighty bumpy cucumber which has done very well in tubs. The two of us have been enjoying it in salads and with smoked salmon but I wanted to try something a bit more adventurous so I’ve been on the hunt for recipes. This week I shall be doing sweet cucumber pickle and, if I can get some fresh mackerel (none to be found locally yesterday afternoon – all sold out in the morning), I’m going to try this from Valentine Warner:
Mackerel and gooseberry sauce is perfect at this time of year – both are in season – and, as I have just picked 1.5lbs of gooseberries from the garden, I might go for that instead. An aromatic white might match well, perhaps an Alsace Pinot Gris or Riesling.