Sautéed cucumbers from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 158) by Hugh Fearnley-Whittingstall

  • herbs of your choice
  • cucumbers

  • EYB Comments

    See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • eliza on August 25, 2025

    I had a few leftover mini cucumbers from the farmers market, and this was a quick way to use them. I used basil from the garden and added a little grated cheese (used a local aged cheese). A good way to use them up; I could see adding crumbled feta and using dill or parsley as alternatives. Will make again with garden cukes.

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