“Every region in China will tend to have their own version of this dish; however, the one I constantly crave is the garlicky spicy kind. The simple mix of soy sauce, chilli oil and raw garlic is such a classic central Chinese flavour that has grown to be very popular in the West too.

This salad is a perfect palate refresher for the table and is packed with flavour, with salivating qualities to make you go back for more until it’s all gone. It’s so easy to make and a guaranteed people-pleaser.

The great thing about this recipe is that you can substitute so many other vegetables for the cucumbers, such as blanched green beans, steamed broccoli or cooked broad beans. The real hero of this dish is the seasoning combination.

Feel free to garnish with chopped spring onion, coriander or fried peanuts for that little something extra.”

SERVES 2–4 AS A SIDE

1 large telegraph cucumber

(300–500g), washed

1½ teaspoons salt

5 cloves garlic, minced

2 teaspoons black vinegar

1 tablespoon white vinegar

pinch of white pepper

1½ tablespoons light soy sauce

2 teaspoons sugar

1 teaspoon sesame oil (optional)

2–3 tablespoons chilli oil (depending on spice level)

Cut the cucumber in half lengthways and use a spoon to remove the seeds. Lay each cucumber half cut-side down on a cutting board and use the side of a cleaver or large knife, or a rolling pin, to smash it until it splits open. The smashing creates crevices for the sauce to seep into and carry the seasoning. Don’t go overboard though: you don’t want to obliterate it!

Cut the cucumber into 2cm pieces and place in a bowl with the salt and leave for at least 10 minutes. Drain any liquid that has been drawn out during the salting process.

Add the rest of the ingredients to the cucumber and toss everything together.

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