This gives a nice fresh zip to chicken, pork and fish dishes, or serve with Asian dishes.
¼ cup vegetable oil 3 cloves garlic, peeled and chopped 1 Tbsp peeled and grated ginger 1 tsp ground cumin seeds 1 tsp chilli powder 1 tsp ground coriander seeds ½ cup brown sugar 1 cup white vinegar 1 telegraph cucumber, peeled, halved, deseeded and sliced 3 carrots, peeled and trimmed and thinly sliced 6 radishes, trimmed and sliced ½ cup chopped coriander (cilantro)
1 Put oil and garlic in a small pan and cook gently until garlic is a pale golden colour. Stir in ginger and spices and cook 1 minute more. Turn off heat and add brown sugar and vinegar. Stir until sugar dissolves then tip mixture into a bowl and add cucumber, carrots and radish.
2 Steep at room temperature for 2 hours, then refrigerate for up to 6 hours. Add chopped coriander before serving.
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Photography Aaron McLean http://www.aaronmclean.com