CUCUMBER IN MUSTARD DRESSING

1 large cucumber, peeled, cut lengthways and de-seeded
1 tablespoon sesame seeds
1 tablespoon vinegar
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons dijon mustard
2 tablespoons olive oil

Toast the sesame seeds under the grill. Crush them in a mortar and combine with the vinegar, soy sauce, sugar and mustard, mixing well to a smooth paste. Stir in the oil slowly, making a thick dressing. Slice the cucumber halves very thinly and combine with the sauce. Chill for an hour before using. Toss again just before serving.

CUCUMBER SALAD

250 g cucumber
10 ml wine vinegar
5 ml water
2 tablespoons sugar
Salt and pepper
Parsley

Dissolve the sugar in the water and add the vinegar, salt and pepper. Slice the cucumber very finely. Chop the parsley. Put all the ingredients in a bowl and leave for at least 2 hours, but preferably overnight.

TZATZIKI

1/2 cucumber, grated finely
250 ml greek-style yoghurt
1 tablespoon mint sauce
1 clove garlic, peeled and crushed

Mix the ingredients together and chill for at least an hour before serving. Serve with warmed pita bread or water cracker.

GAZPACHO

This ice-cold Spanish soup is incredibly easy and amazingly delicious.

550 g ripe tomatoes
4 inch piece of cucumber (10cm) peeled and chopped
2 cloves garlic, crushed
1/2 a large red or green pepper de-seeded and chopped
1 heaped teaspoon fresh chopped basil
4 tablespoons olive oil
1&1/2 tablespoon wine vinegar
About 275 ml cold water
Salt and freshly milled black pepper

Place your tomatoes in a bowl and pour boiling water over them; this will loosen the skins and after a minute or two you can simply slide them off. Cut the tomatoes in half scoop out the seeds and coarsely chop the flesh. Then combine all the ingredients in a processor with salt and pepper to taste, blend everything at top speed until completely smooth. Pour in some cold water to thin it slightly. Cover the bowl and chill completely. Serve chilled, with small croutons of bread fried till crisp in olive oil, well drained and cooled. (Great with a couple of ice cubes floating in it.)

THAI CUCUMBER AND CARROT SALAD

Best prepared within one hour of serving, or the cucumber leaches water into the salad. Add cooked Prawns and crushed peanuts to create a main meal. Serves 4.

1 garlic clove, minced and mashed to a paste
Juice of 2 limes or lemons
1&1/2 tablespoons Asian fish sauce (like naam pla)
1 tablespoon sugar
1 red chilli, seeded and minced (wear gloves!)
1 long cucumber, quartered lengthwise, thin sliced
4 medium carrots, shredded
lettuce for serving (amounts are to taste)

Stir together the garlic paste, lime juice, fish sauce, sugar, and chilli until the sugar dissolves. Toss the cucumbers and carrots with the garlic mixture, and serve over the lettuce leaves.

CHILLOUT SALSA

For crisps, roast meats, fish - and you can add extras like onion, tomato or shredded carrot.

1 cucumber, seeded and finely chopped
2 tablespoons sour cream
2 tablespoons plain yoghurt
1 handful chopped fresh parsley and coriander
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste

Combine all the ingredients in a medium bowl, cover and refrigerate for 2 hours before serving.