Cucumber and Dill Sauce

• 1 large cucumber – peeled, deseeded and very finely diced
• small knob butter or splash bland oil
• 4 fl oz dry white wine

Sweat the cucumber in the butter or oil for a minute or two, until translucent but not soft. Add the wine, bring to the boil and reduce until the cucumber is quite dry. Stir in the chervil and fromage frais, or dill and soured cream, and seasoning. Serve immediately.