Quickly empty the fridge and garden before going on vacation! Three half-sized cucumbers won’t survive the absence, plus a few potatoes and a few young sugar snap peas.
First, I make a light roux from the vegetable stock that we make from peelings and always have a jug of in the fridge. I peel the potatoes and cut them into small pieces and add them to the sauce to cook. I also peel the cucumbers and remove the seeds. They are also cut into pieces and added to the pot just before serving. They should not be cooked until soft, just heated through. I blanch the pea pods briefly and then add them. Season quickly with a little mustard and turmeric. The borage grows in the garden and a few flowers provide the necessary contrast. This simple and light summer dish is ready and gives us a boost before we leave.
potato and cucumber ragout, with borage flowers and sweet pea pods