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 ...

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 ...

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

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 ...

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

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 ...