• 30 Lebanese cucumbers
• 2 large leeks, green tops only, roughly chopped
• 4 garlic cloves
• 1 bird’s eye chilli
• 100 ml (3½ fl oz) extra virgin olive oil
• 100 ml (3½ fl oz) vegetable oil
• Salt, to taste

Peel the cucumbers and put the skins and the green leek tops into a heavy-based pan over high heat. Once charred and very dark, put into a food processor or blender with the garlic and chilli. Start to process, adding the two oils in a slow trickle - the final consistency should be quite a thick, oily paste with a smoky charred flavour and a little warmth from the chilli. Once you have achieved this, add salt to taste.