Order our Christmas Platters Menu by 30th November and be entered into our Raffle

As you know Christmas is fast approaching, and here at Cucumbers we are embracing the seasonal spirit. We have a brand new Christmas menu full of delectable treats and scrumptious sandwiches to give you the festive feeling.

This seasonal range is perfect to liven up those tired minds as the holidays draw closer. Perfect for board meetings and business lunches, and for a Christmas office party it has to be the only option. So take a look at our menu and see if Cucumbers can’t bring some Christmas spirit into your business.



And, if this menu isn't enough, send us your Christmas platter order before 30 November and you'll automatically be entered into our Holiday raffle to win some great prizes!


We've created a range of Christmas menus for the festive season including: Simply Christmas, Santa's Surprise, Festive Feelings and Christmas Parcel. All our Christmas platters are made from fresh ingredients sourced from local suppliers and our fillings and sauces are homemade.

Click here to download the menu.

Cucumbers New Website Launched

We're pleased to launch our new website at www.cucumbers.uk.com which will give our customers immediate access to our menus, read about us, our services, our food and how to contact us plus lots of news and views via this blog! Check out our quick links now:

• About Us
• Our Food
• Download Breakfast Menu
• Download Platter Menu
• Download Sandwich Menu
• Download Afternoon Tea Menu
• Download Order Form
• Our Services
• Customer Reward Scheme
• Contact Us

Spicy Pumpkin Soup for Halloween

Ingredients (Serves 8)
4 table spoon unsalted butter

2 medium onions, chopped

2 teaspoons minced garlic

1/8 to 1/4 teaspoon crushed red pepper

2 teaspoons curry powder

1/2 teaspoon ground coriander

Pinch ground cayenne pepper (optional)

6 cups of chopped roasted pumpkin puree*(see below how to make this)

5 cups of chicken broth (or vegetable broth for vegetarian option)

2 cups of milk

1/2 cup brown sugar

1/2 cup heavy cream

Optional, 8 mini pumpkins to make bowls

Method

1) Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2) Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3) Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4) With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

5) Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

*Extra Tip To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.