Pickled and fresh cucumber

1.Preheat oven to 60°C or lowest temperature. Spread dill on a baking tray lined with baking paper and dry out completely in oven (1½-2 hours). Process into a powder with a small food processor or crush with a mortar and pestle. Store in an airtight container for 1-2 days.

2.Spiralise Lebanese cucumber or thinly slice lengthways into julienne, and lay out in as long strands as possible.

3.Roll each pickle quarter and a sprig of dill in cucumber strands (as tightly as possible without breaking the strands). Season to taste, dust with dill powder and serve drizzled with a little oil.