Smacked cucumber with crispy chilli oil

If you’re having a BBQ feast full of meaty delights but need something to spice it up on the side, read on..I usually make this with fresh red chillies but I only had green, so I substituted some crispy chilli oil and it worked a treat.

4 tbsp rice vinegar
2 tbsp caster sugar
1 tbsp Maldon salt
1 green chilli, finely chopped
2 tsp crispy chilli oil

One cucumber, de-seeded and sliced into paper-thin half moons

Whisk everything except the cucumber together until the sugar and salt has dissolved, then add the cucumber and cover.

Ideally make this an hour before serving and stir it regularly so the cucumber slices get equal time in the pickling liquid.

This will keep for up to 24 hours in the fridge. If it becomes too wet, drain a little liquid off before serving.