Borage Oil

Blue is not a colour usually associated with food, and encountering it when eating is something of a surprise. I like a little culinary shock from time to time and have developed this extraordinary blue oil to spoon onto creamy pale soups. It is best with chilled potato-based soups of the vichyssoise type. I make one with peeled cucumbers gently cooked in olive oil, chives and potatoes, blended to a pale creamy smoothness, faintly flecked with green.