Charred cucumber with miso crème fraiche

4
35 minutes

Ingredients

  • 3 baby cucumbers
  • 100g of crème fraîche
  • 30g of brown miso paste, ideally brown barley miso
  • 50g of peanuts

Pickling liquor

  • 100g of rice vinegar
  • 25g of caster sugar
  • 10g of soy sauce

Method

1
Make the pickling liquor by placing the sugar, rice vinegar and soy sauce in a pan over a low heat. When the sugar has dissolved, remove from the heat and allow to cool
2
While the liquor is cooling, preheat an oven to 180°C/gas mark 4. Place the peanuts in a small ovenproof dish and roast for 15–20 minutes until golden. Transfer to a pestle and mortar and roughly crush
3
Cut the cucumbers in half lengthways and place in the pickling liquor. Cover and place in the fridge to pickle overnight
4
The next day, mix the crème fraiche with the miso (you may need to add a splash of water if it’s too thick)
5
To serve, use a blowtorch to char the flat side of the pickled cucumbers until blackened. Halve them lengthways again, then place 3 sticks on the side of each plate. Spread miso on the other half of the plate and top with the crushed peanuts