Step 1: Place a 16 centimetre sauce pan over a high heat, then add the butter, once this has melted add the chopped rosemary and fry off for 20 seconds, make sure you do not burn the butter or rosemary.

Step 2: Add the Verjuice, cider vinegar and sugar, bring to the boil and boil rapidly for 3 minutes.

Step 3: Add the sliced cucumbers and cook over a high heat for a further 1 minute, remove from heat and place the mixture into a bowl to allow to steep and cool.

Step 4: Notes: Store in a clean glass jar with a lid in the fridge, note that the butter will solidify when stored chilled.