Cucumbers take on a new identity in this dish (Jason Lowe)
Cooking cucumbers is not common, but they take on a new identity in this dish.
4 chump chops weighing about 250g each Salt and freshly ground black pepper Vegetable or corn oil for brushing 2 cucumbers 2 large shallots, peeled, halved, thinly sliced 2tbsp extra-virgin rapeseed oil A handful of mint leaves
Halve the cucumbers lengthways and scoop out the seeds with a teaspoon. Cut them on the angle into rough 1–2cm-thick slices. Pre-heat a ribbed griddle or heavy frying pan.
Season the chops, brush with the oil and cook for about 5 minutes or so on each side, keeping them pink.
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