By May Lan Jefford
Got a glut of cucumbers? Try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup.
Whole sea bass with warmed tomato and citrus salsa
Quick and easy sushi maki (sushi rolls)
Halloumi, tomato, cucumber and couscous grain bowl
Smoked mackerel, radish, cucumber, dill and bulgur wheat grain bowl
Lamb skewers with Turkish salad
Smoked salmon and dill sandwich
Tandoori chicken lollipop drumsticks with raita dip
Couscous salad
Panzanella (Tuscan tomato and bread salad)
Simple layered salad
Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common smooth variety.
Store fresh cucumbers in the fridge for up to one week. Small examples, or sliced cucumbers can be pickled very successfully: pickled cucumbers are also known as gherkins or cornichons.
Article by Felicity Cloake
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