Hot Cucumber Sauce

• ½ cucumber
• 1 oz (25 g) butter
• 1

Peel and slice the cucumber in half lengthwise. Remove the centre seeds and chop up the flesh coarsely. Melt the butter in a saucepan, add the cucumber and cook over low heat, covered with a lid, for 5 minutes, or until the cucumber is softened. Sprinkle on the flour and gradually stir in the milk. Bring up to the boil, stirring all the time; then simmer gently for 2–3 minutes. Draw the pan off