Cucumber (Greenhouse) recipes

A Scandinavian-style open sandwich that takes cucumber seriously. Thick slices are layered in real quantity over dense, seedy rye bread spread with lemon cream cheese, topped with sharp radish and a shower of chives. This is a proper weekday lunch or light breakfast that comes together in ten minutes and feels considerably more elegant than the effort involved.

A bold, refreshing noodle salad where ribbons of cucumber carry just as much weight as the prawns. The dressing is punchy — sesame oil, ginger, rice vinegar and a hit of chilli — and it coats everything beautifully. This comes together in 25 minutes and is exactly the kind of thing you want to eat on a warm August evening.

This is the kind of pickle you make in twenty minutes and eat the same evening. Thin slices of cucumber are salted, rinsed, and tossed through a sweet-sharp rice vinegar dressing with ginger and sesame — it is Japanese in spirit but simple enough to become a weekly habit. It keeps in the fridge for three days and goes with almost everything.

This is a Chinese-inspired cold dish that is genuinely greater than the sum of its parts. Smacking the cucumber with a rolling pin splits it into rough, jagged pieces that soak up the punchy dressing of chilli oil, black vinegar, garlic and soy sauce far better than sliced cucumber ever could. It takes ten minutes and will become a fixture all summer long.