A lovely mellow cucumber salad.
Concombre à la crème (serves 4)
Adapted from Rick Stein’s French Odyssey
1 cucumber, peeled and thinly sliced
2 tsp dill, chopped
2 tbsp cream
Mix the cucumber with a large pinch of salt in a colander, and leave to drain for 10 minutes. Mix with the dill and cream, and season to taste with pepper.