The sweetness of mangoes is a perfect match for the cool crunch of cucumbers. This refreshing salad pairs the crunch of fresh ...

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 ...

This crispy rice salad with cucumbers is a play of crunchy veggies and a bright, spicy dressing that surprises with every ...

These make a fab lunchtime dish, or serve with other salads and pulses as a centrepiece for an all-vegetable feast. Leftovers ...

See the Recipe Tips for information on sterilising. Trim the cucumbers (there’s no need to peel them) and slice them very finely – the easiest way to do this is using the slicing blade on a ...

Despite not being ‘super nutritious’, cucumbers are a low-calorie vegetable with vitamins K, C and A and are a healthy ...

If using a grill pan, place it over medium-high heat just before cooking. Cut cucumbers in half lengthwise. In a shallow baking dish, combine shallots, vinegar, soy sauce, honey and crushed red ...

for reminding us that there are infinite ways to eat an entire cucumber and that cooking need not be complicated or serious to be enjoyable. *Speaking of experimentation, we’re trying something ...

Featured recipes: (1) Squid, Cucumber and Myoga with Kimizu Sauce (2) Kiriboshi Daikon and Broccoli Salad. 1. Score both sides of the squid in a crisscross pattern, cut into bite-size pieces and ...