Instructions: Cut the cucumber into four pieces then halve each quarter lengthwise.

Scoop out the central core of seeds then cut each piece into halfmoon slices about 5 cm thick.

If you have time put them into a sieve salt lightly and leave to drain for 30 minutes.

Rinse and pat dry.

Cut off and discard the top of the lemon grass stalk leaving the plump lower lOcm or so.

Bruise the stem with a mallet or the back of a wooden spoon then cut into four pieces.

Melt the butter in a wide pan add the cucumber and lemon grass.

Cover and sweat over a low heat for 10 minutes stirring once or twice.

Uncover and stir in the cream.

Simmer until the sauce is nicely reduced (if you havent pre salted the cucumber you well have to boil down the juices).

Season to taste adding a squeeze of lemon juice if you used double cream and serve.

This is a variation on the more classic creamed cooked cucumber given a hint of the exotic with a stalk of lemon grass. It goes well with light meats such as chicken or with fish. If you cant get or dont fancy lemon grass substitute a sprig of tarragon amplifying with extra tarragon stirred into the cream sauce just before serving

Serves 4

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