Grower's Guide - August - written by Chef Consultant, Celia Brooks
Cucumbers for Breakfast
Cucumbers for breakfast? Yes, please! While most of us associate cucumbers with salads or sandwiches, they can actually be a crisp, refreshing start to your day. Try them sliced thinly over sourdough toast slathered with cream cheese and a sprinkle of za'atar, or chop them into a yogurt parfait with fresh mint and honey. It’s a cool way to wake up your tastebuds—especially during the warmer months.
Cucumbers should appeal for breakfast due to the fact that they are technically a fruit! Botanically speaking, they develop from the flower of the cucumber plant and contain seeds, putting them in the same category as melons and squash. This explains their subtle sweetness and how well they pair with both savoury and sweet flavours. Seek out baby cucumbers for the most delicate and sweet taste - as a bonus, they are delightfully seedless.
When lunch rolls around, nothing beats classic cucumber sandwiches. Whether you’re going for the full British afternoon tea experience or just need a light midday bite, very finely sliced cucumbers paired with soft butter-licked wholemeal bread are the epitome of simple elegance. Add a layer of cream cheese, chopped dill, chives, or even a light flurry of lemon zest to elevate them further.
Come happy hour, cucumbers shine again—this time in your glass. Pimm’s is a summer staple, where cucumber slices float alongside strawberries, mint, and citrus. You can also muddle cucumbers into a gin and tonic or a mocktail with elderflower cordial and mint for a refreshing, spa-like sip that cools you down and feels just a bit fancy.
Believe it or not, cucumbers can even sneak their way into dessert. Think cucumber granita, cucumber-melon sorbet, or slices paired with sweetened yogurt and pistachios. Their high water content and gentle flavour balance beautifully with floral and fruity ingredients.
And of course, cucumbers earn their place in the health spotlight, too. They're low in calories, high in water, and a good source of fibre—making them a top choice for hydration and digestion. Try infusing a pitcher of water with cucumber slices or ribbons cut with a veg peeler, fresh mint leaves, and lemon slices for a revitalising drink that looks as good as it tastes.
Here are some simple cucumber treatments, and a proper and classic breakfast recipe below.
Cucumber Raita - A cool side for spicy dishes. Mix Greek yogurt with grated cucumber, a pinch of cumin, chopped mint or coriander, a squeeze of lemon juice, and sea salt. Serve with curries, grilled meats, or as a dip for pita bread.
Quick Pickled Cucumbers - Crunchy and tangy in minutes. Slice cucumbers thinly and place in a bowl with vinegar (rice or white wine), a pinch of sugar, sea salt, and a few mustard seeds. Chill for 20–30 minutes for a fast pickle to serve with sandwiches or rice bowls.
Asian Cucumber Salad - Light, tangy, and addictive! Toss cucumber chunks with rice vinegar (seasoned sushi vinegar is best), sesame oil, soy sauce, a touch of honey, and red pepper flakes. Garnish with toasted sesame seeds and spring onions.
Turkish Breakfast
From Low-Carb & Gluten-Free Vegetarian by Celia Brooks
A satisfying, summery collection of tasty morsels, this traditional breakfast brings the essence of the Mediterranean to your table first thing in the morning. Boiling the egg in this fashion gives it a "buttery" yolk - not too runny, nor too powdery, but just right. This recipe serves per person, but you can multiply it any number of times. Strong black tea is the customary accompaniment.
Serves 1
Ingredients
1 organic egg
25 g/1 oz slice feta cheese, crumbled into chunks
1 medium tomato, quartered
75 g/3 oz cucumber, cut into chunks
50 g/2 oz good-quality black olives, such as Kalamata
1 tbsp best olive oil
½ tsp dried oregano, or 1 tsp fresh oregano
Sea salt and freshly ground black pepper
Method
1) Place the egg in a pan and cover with cold water. Bring to the boil, then simmer for 7 minutes. Drain and rinse under cold water until cool. Crack and remove the shell and cut the egg in half - it should be set but the yolk should still be buttery.
2) In a bowl, toss the remaining ingredients and place on a plate. Top with the egg and serve.
