Peel two cucumbers and simmer gently for 10 minutes in 50cl chicken stock (a stock cube is fine).
Blend this with 75cl Big Tom.
Fold in a cup of sour cream (or creme fraiche)
Allow to chill and serve with freshly ground pepper.
If you have been searching for the easiest way to make the juiciest, moistest, most delicious turkey for your Thanksgiving feast, look no further than this recipe.
The Modern Tartare has arrived, with Pecorino, lemon zest, fish sauce and crushed potato chips to give it a crunch! Au revoir capers, dijon Mustard, mayonnaise and little gherkins.
