Inspiration for what to serve to neighbours with Sunday evening drinks came from the glut of cucumbers we have this year. I served this dish on cocktail sticks but the same ingredients could also be made into a first course salad. A bottle of Pinot Grigio from a selection just delivered by Virgin Wine was a good match.

1 cucumber
1 tbsp pink peppercorns, coarsely crushed
White wine vinegar (I used elderflower vinegar)
12-16 large shelled cooked prawns
A sprinkling of finely chopped dill

Using a potato peeler, roughly skin the cucumber leaving thin stripes of green to give colour. Cut the cucumber into two or three sections, each about 8cm long. Using a mandoline on the second or third thinnest setting, slice the cucumber lengthways and put the slices into a bowl. Almost cover with the vinegar and sprinkle the peppercorns over. Stir gently and leave for at least half an hour.

Wash the prawns and spread them out on kitchen paper to dry.

To make into a cocktail snack, fold a piece of cucumber around each prawn and skewer with the stick. Put onto kitchen paper. Repeat until the prawns are used up (any remaining cucumber can be put into a salad).

To serve, remove the kitchen paper and place the skewers on a serving dish. Sprinkle over the dill.