Cucumber

Usually not: the peel adds colour and crunch, and washing it well is enough. Peel it if the skin is waxed and you would rather remove it, or if it feels tough.

For a creamy salad, slice the cucumber, toss it with a little salt and leave it in a sieve for 15–20 minutes. Drain and pat it dry before mixing it with yoghurt or dressing.

Keep it whole in the fridge, ideally in the vegetable drawer, and use it within about a week. Once cut, cover the exposed end or put the pieces in a sealed container and use them within a few days.

Slice cucumber thinly and cover it with equal parts vinegar and water, plus a little sugar and salt. Chill for at least 30 minutes; it is especially good in sandwiches, burgers and alongside rich or spicy dishes.

Cucumber works particularly well with yoghurt, dill, mint, lemon and garlic; combine them for a simple salad or a tzatziki-style dip. It also adds fresh crunch to sandwiches, sushi and salads with tomatoes.

Yes. Add thick slices to a hot pan or wok for just 2–3 minutes so they soften slightly but keep some bite; finish with soy sauce, sesame oil or chilli. Long cooking makes them watery.

Bitterness can come from cucurbitacins, natural compounds that may build up in the fruit, especially near the stem end. Cut off that end and taste a small piece; if the cucumber is strongly bitter, discard it.

Botanically, cucumber is a fruit: it develops from a flower and contains seeds. In cooking, you use it as a vegetable, usually in savoury dishes.