These tangy cucumbers make the perfect side dish, or can be enjoyed equally as a tasty snack.
2 large cucumbers (ends trimmed)
1 tbsp salt
1 tbsp finely chopped garlic
2 tbsp caster sugar
1 tbsp soy sauce
2 tbsp Japanese rice wine vinegar
2 tbsp Eat the Bits chilli oil
Take a rolling pin and smack the cucumbers so that they split, then roughly cut up into 2.5cm pieces. Place into a bowl and mix with salt to draw out some of the moisture. Leave to rest for about 30 minutes and tip out the water.
Place all remaining ingredients into the bowl and mix together well.
Leave in the fridge for around an hour to let the flavours develop. Serve alongside any of the other dishes, or enjoy on their own.