Cucumbers with roasted tomatoes

Although it may sound a little strange, cucumbers that are gently cooked have a delicate taste that is very appealing. This is good with poached fish at this time of year – salmon in particular – though often we serve it in the restaurant with slow-cooked rabbit. 4 small cucumbers 1 tbsp mild-tasting olive oil 12 small ripe tomatoes 250ml/8fl oz verjus or slightly sweet white wine 20g/¾oz unsalted butter A dozen black olives Sea salt and a little freshly ground black pepper Slice the cucumbers in half lengthwise and scoop out the seeds, cut into half-inch slices and set aside. Place a medium-based heavy pan over a gentle flame and add the olive oil From independent.co.uk