• 1/2 a large cucumber
  • 1 small fennel
  • 2 tbsp double cream
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 small bunch of dill, chopped
  1. First, peel alternate strips of skin off the cucumber length ways. Then half length ways and scoop out the seeds using a spoon. Then slice thinly on a slight angle. Place in a colander resting over a bowl.
  2. The prepare the fennel, remove the outer layer and quarter, then remove the core and slice thinly length ways into strips. Add to the cucumber in the colander and sprinkle generously with salt, roughly stir and leave for at least 10 minutes to let the water run out.
  3. Meanwhile make the dressing by mixing the cream, vinegar, mustard and dull together in a bowl and season.
  4. After at least 10 minutes, try a piece of cucumber to see if it’s too salty. If so, rinse gently. Then take handfuls of the vegetables and squeeze to extract as much liquid as you can and add the squeezed cucumber and fennel to your creamy dressing. Stir to coat and serve.

Recipe from Barney Desmazery at BBC Good Food