We all love a fancy bit of plating, don’t we?! These chilli cucumbers will give that sophisticated edge at any dinner party. Expect “oohs” and “aahs” across the table.

Forget 2020 when spiralisers were all the rage, because for this kitchen witchery, you only need a sharp knife and two chopsticks, no pricey gadgets needed. Now, aside from the cucumber looking super pretty and fancy AF, the reason I do this is so the marinade really seeps into the cuts. You also get more flexibililty with the cucumber so you can position it on the plate with a bit more finesse.

If you don’t want to go through the faff of cutting the cucumbers into the concertina pattern you can always just smash it up with the back of a knife or a rolling pin to open it up and let the marinade infuse into the cucumber that way instead.

I’ll be sharing more kitchen tips soon but if you have a particular request, drop me a DM and I’ll aim to add this to my list. I once shared a video about the best way to chop an onion and the internet went WILD. So many people were triggered by my method, but I stand by it haha. I was taught in michelin starred restaurants so I’m sticking with it. Barry from Northampton can send me a video of his method, then we’ll put it to a vote.