Cucumbers

No: the skin is edible, and leaving it on keeps slices firm and colourful. Wash it well first; peel it if the skin is tough or waxed and you would rather not eat it.

For cucumber that will sit in a salad, slice it, toss with a little salt and leave it in a sieve for 10–15 minutes. Pat it dry before mixing it in; this is especially useful for Greek salad and sandwiches.

Keep a whole cucumber in the fridge’s crisper drawer, loosely wrapped, and away from fruit such as bananas and tomatoes, which release ripening gas. Once cut, cover the exposed end or seal the pieces in a container and use within a few days.

Yes. Add thick slices to a hot wok or frying pan for just a few minutes, so they warm through but keep some crunch; they work well with ginger, garlic and soy sauce.

Grated cucumber, squeezed dry and stirred into yoghurt with garlic and mint, makes tzatziki. Sliced cucumber also works in cucumber sandwiches, Greek salad and chilled gazpacho.

Cucumber turns soft and watery after thawing, so it is not a good choice for salads. If you have excess, blend it into a chilled soup or drink first, then freeze the purée in portions.

The bitterness comes from natural compounds called cucurbitacins and is more noticeable in some cucumbers, often towards the stem end. Cut off a slice and taste it; if the bitterness is strong, discard the cucumber rather than trying to mask it.

Not usually in a cooked dish: cucumber releases more water and softens quickly, while courgette holds its shape better. In a raw salad, thin cucumber slices can replace courgette ribbons for a cooler, crunchier result.