Cucumber with Soured Cream and Dill

Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.

Serves 2-3

Cucumber with Soured Cream and Dill
 1 lb (450 g) cucumber, cut into ½ inch (1 cm) cubes with the skin left on
 1½ oz (40 g) butter
 2 spring onions, chopped (including the green tops)
 1 teaspoon fresh chopped dill, or ¼ teaspoon dried dill
 2½ fl oz (65 ml) soured cream or Greek yoghurt
 1 dessertspoon lemon juice
 sea salt and freshly milled black pepper


Heat the butter in a smallish pan and stir in the chopped spring onions. Cook for 2 minutes before tipping the cucumber. Now give them a good stir to coat with the butter, sprinkle with the dill, then cover and cook over a medium heat for about 8 minutes.
Shake the pan now and then to make sure none of the cucumber catches on the base of the pan.
As soon as the pieces are just tender (but still with a bit of 'bite' to them), turn the heat right down to minimum, stir in the soured cream and a little lemon juice, season with salt and pepper, and just let the cream or yoghurt warm through before serving.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._

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