1. Agua Fresca
Peel and chop 3 cucumbers and add to a blender or food processor with 5 cups of water, the juice of 2-3 limes (depending how zesty you like it), and 4 tablespoons of golden caster sugar. Blitz until smooth, then strain through a sieve into a large serving jug. Add extra sugar/lime to taste and garnish with long slices of cucumber, mint and ice.
2. Ezme salad
Cut 1 medium onion in half and slice thinly. Sprinkle with a large pinch of sea salt and leave to marinate for an hour. Very finely chop the onion alongside 200g ripe tomatoes, 1 deseeded red pepper, 1 deseeded jalapeno chilli, 2 tablespoons flat leaf parsley and 1 clove garlic. Don’t use a food processor – hand chopping gives the best results. Combine with 1 tablespoon lemon juice, 1.5 tablespoons pomegranate or cherry molasses, and pul biber chilli flakes, salt and pepper to taste. Serve as part of a mezze platter.
3. Bread and butter pickles
Slice 3 large cucumbers and 1 large onion into 2mm pieces and layer in a deep dish or tray, sprinkling sea salt between each layer (around 40-50g in total for the whole dish) as you go. Cover with greaseproof paper or film and pop something heavy on top to weigh down. Leave for up to 4 hours. Drain, rinse well and dry on kitchen paper.
In a pan, simmer 300ml cider or white wine vinegar, 200g golden caster sugar, 1 teaspoon cloves, 1 teaspoon coriander seeds and 1.5 teaspoons mustard seeds. Simmer to dissolve the sugar, then bring to the boil and add the vegetables, turning the heat to low. After 2 minutes remove from the heat, cool, and pour into sterilised jars.
4. Cucumber Collins
For 1 person, muddle 2 2cm thick slices of cucumber, ¼ lime in a cocktail shaker. Add 1 oz sugar syrup, 1.5 oz gin and shake vigorously for 30 seconds. Strain into a martini glass and garnish with cucumber ribbons and wheels of lime.
5. Smashed Asian-style cucumber
Combine 1 teaspoon sea salt, 2 teaspoons caster sugar, 2 tablespoons sesame oil, 2 tablespoons light soy sauce, 4 crushed cloves of garlic, and 1.5 tablespoons to make a dressing. Cut 2 large cucumbers into 1 inch pieces diagonally and place in a large bowl. Smack all over with a rolling pin to split and lightly crush. Add the prepared dressing along with a splash of chilli oil if you like. Serve garnished with a handful of chopped coriander and 2 tablespoons of toasted sesame seeds.
6. Cucumber relish
Remove the seeds from 3 cucumbers. Cut into 1cm dice alongside 1 deseeded red pepper and 1 large onion. Place in a bowl and mix in a handful of sea salt. Cover and leave overnight. The next day, drain and rinse the vegetables thoroughly several times, and squeeze to remove excess water. In a pan, warm 200g caster sugar, 600ml white wine or cider vinegar, 1 teaspoon turmeric, 1 teaspoon dill seeds, 1 teaspoon peppercorns and ½ teaspoon mustard seeds.
Once the sugar’s dissolved bring to the boil. Remove a few tablespoons of the liquid and combine with 3 tablespoons of cornflour to make a paste. Blend into the pan and add the vegetables. Cook for 2 to 3 minutes and pour into sterilised jars. Allow them to rest for a few weeks before eating to allow the flavours to marry.
