*This recipe is gluten-free according to industry standards


  • 2 cucumbers
  • 50g blue cheese, crumbled
  • 3 tbsp crème fraîche


  • 50g unsalted butter
  • 1 clove garlic, chopped
  • 75ml Frank's or other American hot sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar


  • STEP 1

    Put the cucumbers on a chopping board, hit with a rolling pin or the flat of a cleaver several times so that they break apart, and then cut into bite-sized pieces.

  • STEP 2

    Put into a colander and sprinkle with 1 tsp salt. Leave for 30 minutes.

  • STEP 3

    To make the sauce, heat the butter in a pan over a medium heat.

  • STEP 4

    When it begins to foam, add the garlic and cook gently for 2-3 minutes.

  • STEP 5

    Add the remaining ingredients and whisk well to combine. Cool.

  • STEP 6

    In a food processor add the blue cheese, crème fraîche, a little seasoning and whizz. Add enough cold water until it turns into a drizzle-able sauce.

  • STEP 7

    Rinse the cucumbers well under cold running water, drain and pat dry.

  • STEP 8

    To serve, toss the cucumbers with the buffalo sauce and pile onto a plate. Drizzle with the blue cheese sauce.


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