4 Ways with Cucumber

Cool and refreshing with the classic flavour of summer, this great green is more than just the star of salads

With juicy green grapes and a hint of lemon, this frozen treat is the ultimate refreshing dessert

SERVES 26 | READY IN 40 MINS, PLUS FREEZING | PRICE PER SERVING 15p | VG | GF |DF

● 1 unwaxed lemon

● 300g granulated sugar

● 4tbsp Dr. Oetker Liquid Glucose

● 3 large cucumbers, roughly chopped

● 200g green grapes

1) Cut strips of zest from the lemon with a veg peeler and put in a small pan. Halve the lemon, squeeze the juice into the pan, then add the sugar and liquid glucose. Bring to a simmer over a low heat until the sugar dissolves.

2) Take the pan off the heat and allow the mixture to cool, then remove and discard the lemon zest.

3) Blitz the cucumbers and the grapes in a blender until smooth. Pass through a sieve, discarding the pulp, then stir the juice into the sugar syrup mixture.

4) Pour into a freezer-proof container, freeze until solid then blitz in a blender until smooth. Return the sorbet to the container and freeze again before serving.

Cucumber adds a cool crunch to this chunky, flavour-packed dish that’s super-easy to make

SERVES 4 | READY IN 20 MINS | PRICE PER SERVING £1.12 | V

● 2tbsp extra virgin olive oil

● Zest and juice 1 lemon

● 1tsp dried oregano

● 1 Grower’s Selection Cucumber, peeled, deseeded and chopped

● 400g ripe cherry vine tomatoes, halved

● ½ red onion, very thinly sliced

● 50g Kalamata olives, drained, destoned and halved

● 100g feta, crumbled

● 10g basil leaves

● 3 pitta breads, griddled and torn into pieces, to serve

1) For the dressing, whisk together the olive oil, lemon zest and juice and the oregano to combine. Season with plenty of ground black pepper.

2) Toss together the dressing, the cucumber, tomatoes, onion and olives until combined.

3) Transfer the salad to a serving dish and sprinkle with the crumbled feta and the basil. Serve with the griddled pitta pieces.

Tangy cucumber pickle complements the spicy Szechuan in this Chinese street food-inspired dish

SERVES 4 | READY IN 30 MINS | PRICE PER SERVING £1.34

● 1 Grower’s Selection Cucumber, halved lengthways

● 2tbsp rice vinegar

● 1tsp caster sugar

● 1tbsp sesame seeds

● 3 egg noodle nests

● 2tbsp rapeseed oil

● 500g lean pork mince

● 120g pack Asda Szechuan Stir-Fry Sauce

● 4 spring onions, sliced

● Chilli flakes, to serve

● Coriander, torn, to serve

1) Bash the cucumber with a rolling pin until roughly crushed. Chop, mix with the vinegar, sugar and sesame, then set aside.

2) Cook the noodle nests according to the pack instructions. Drain and toss in 1tbsp of the oil. Set aside.

3) Heat the remaining oil in a wok on high. Add the mince and stir-fry for 10 mins. Drain the cucumber and add to the pork with the sauce, spring onions and noodles. Toss together then cook for 5 mins. Serve sprinkled with the chilli flakes and coriander.

Serve this crisp, refreshing gin with ice and sparkling water – perfect for sipping in the sun

MAKES 500ML | READY IN 15 MINS, PLUS 1 WEEK | INFUSING PRICE PER SERVING 44p| VG | GF | DF

FOR THE GIN

● ½ Grower’s Selection Cucumber, washed and cut into ribbons with a veg peeler

● 4 sprigs mint, washed

● 500ml Asda London Dry Gin

TO SERVE

● Cucumber ribbons (cut as before)

● 1L soda water

● ½ lime, thinly sliced

● Mint sprigs

1) Put the cucumber and mint in a sterilised bottle or jar. Add the gin and shake for 1 min. Make sure the cucumber and mint are completely covered, adding an extra splash of gin if needed.

2) Keep in the fridge for 1 week to allow the flavours to infuse. Strain, discarding the cucumber and mint, then keep the gin chilled in the fridge until you want to serve it, for up to 1 month.

3) To serve, curl a freshly cut cucumber ribbon around the inside of a tall glass. Add ice and 25ml of the gin, top up with soda water and decorate with a lime slice, fresh mint sprig and 2 paper straws.