Catherine Beard – interview

You know it’s Christmas or New Years Eve when the pickled cucumbers are on the buffet, something my nan always did. We lost her recently and so we will carry on the tradition for her. It’s nothing fancy – thinly sliced cucumber in malt vinegar. They go a bit slimy and translucent and it’s heaven. I’ve recently learned that they serve it alongside meatballs and mashed potato in Sweden as a culinary delight