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.
Smoked trout salsa
Salade Niçoise
Chargrilled sea bass summer rolls with pineapple dipping sauce
Couscous salad
Panzanella (Tuscan tomato and bread salad)
St. James fizz
Cucumber and mint raita
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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