Cucumber neapolitana

THIS is a terrifically versatile vegetable dish which may be made ahead and which reheats well.

It is also delicious served with rice or pasta, makes a great stuffing for tomatoes and is particularly good with roast lamb.

Serves 6 approx

1 Irish cucumber

½oz (15g) butter

1 medium onion, 4ozs (110g) approx, sliced

4 very ripe Irish tomatoes

salt and freshly ground pepper

2½flozs (63ml/generous ¼ cup) cream

1 dessertspoon freshly chopped mint

roux (optional)

Melt the butter in a heavy-bottomed saucepan. When it foams, add the onion. Cover and sweat for about five minutes until soft but not coloured.

Meanwhile, peel the cucumber and cut into ½ inch (1cm) cubes. Add to the onions, toss well and continue to cook while you scald the tomatoes with water for 10 seconds.

Peel the tomatoes and slice into the casserole, season with salt, freshly ground pepper and a pinch of sugar.

Cover the casserole and cook for a few minutes until the cucumbers are tender and the tomatoes have softened. Add the cream and bring back to the boil.

Add the freshly chopped mint.

If the liquid is very thin, thicken it by carefully whisking in a little roux.

Cucumber neapolitana keeps for several days and may be reheated.