Oysters in Champagne Jelly

• 1 cucumber
• 2 tsp salt
• 2½ leaves gelatine or

Peel the cucumber and use a vegetable peeler to shave the flesh into long paper-thin strips, stopping when you get down to the seeds. Put the cucumber in a sieve over a bowl, sprinkle with salt and leave to drain for 2–3 hours. Rinse and dry thoroughly in a clean tea-towel. Meanwhile, soften the gelatine in half of the champagne, and then heat gently until it dissolves. Pour into a bowl. Prize