Galton Blackiston of Morston Hall puts a fresh spin on a customers’ favourite from his earlier days. Photograph: Sam Robbins.

It is interesting how often we refer back to old recipes then grab them and update them to suit present day food trends or fashions.

Many of you will know that my early days in the kitchen were spent at Miller Howe in the Lake District under the very sharp eye of John Tovey.

This refreshing chilled cucumber soup was always a great hit with guests as a beginning to dinner on a hot summer evening.

A smile always comes to my face when I remember how we used to garnish this soup at Millar Howe. In the centre of the soup we floated a very thin slice of lemon, on top of this was a circle of very thinly sliced cucumber, the whole lot topped with a borage flower.

It looked wonderful, but times have changed and I like to serve the soup in “shot glasses”, maybe, with one thin slice of cucumber some chives and, if you are feeling really indulgent, a blob of caviar.

Try this soup, it has a mild and summery flavour. Don’t be tempted to whizz it all up in a food processor – you will change the texture and spoil the soup.

The sultanas are an interesting part of the complete dish.

Chilled Cucumber and Mint Soup
Serves eight

1 English garden cucumber, peeled
2 garlic cloves, crushed with 1tsp salt
1tbsp tarragon vinegar
3tbsp finely chopped fresh seasonal herbs, parsley and plenty of mint
300ml (½ pint) single cream
300ml (½ pint) fromage frais
2 hard-boiled eggs, finely chopped
4tbsp finely chopped fennel bulb
salt and pepper
2tbsp sultanas, marinated overnight in 2tbsp brandy.

Grate the cucumber
Grate the cucumber on the coarse side of a hand grater into a large mixing bowl.

Add the other ingredients
Add all the other ingredients, mix to-gether and season with salt and pepper.
Cover and leave to chill in the fridge.

Serve the dish
When ready to use, check and adjust the seasoning once more and then serve in small dishes of your choice garnished with the marinated sultanas in the centre of the soup. t

Morston Hall can be contacted on 01263 7140141. Galton Blackiston’s book, Recipes From Morston Hall, costs £17.95 and is available from leading bookshops. Otherwise call 0800 9171650 9am-5pm Monday to Friday to order one.