Instructions: Peel the cucumber but only because the skin goes a dreary colour when cooked.

Cut the cucumber in half lengthways and then into quarters.

Slice each long strip into thick chunks and place in a shallow pan which has a lid.

Add a couple of tablespoons of water the tarragon vinegar half the butter and half the tarragon. Bring gently to the boil then turn down to a simmer.

Cook at a gentle bubble for about 10 minutes or until the cucumber pieces are tender almost soft. Scoop out the cucumber with a draining spoon and set it to one side in a warm dish.

Turn the heat up and let the liquid boil then add the remaining tarragon and butter. With a small whisk beat the mixture till it thickens slightly.

Dont expect a sauce as such more slightly thickened juices.

Pour them over the warm cucumber and eat straight away.

A lovely accompaniment to poached salmon or salmon trout or perhaps as a side dish to cold chicken

Serves 4 as a side dish

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