Cucumber

Cucumber is often overlooked in BBQ settings but it offers a subtle, refreshing flavour that transforms beautifully when cooked over coals. Raw, it is crisp and watery with a mild sweetness and a slightly grassy note. When exposed to heat, particularly on a grill or over embers, cucumber softens and develops a gentle caramelisation that enhances its natural sugars. This process brings out a deeper, almost nutty undertone while retaining some of its fresh brightness. It works well sliced lengthwise or cut into thick rounds, lightly oiled and seasoned before cooking to prevent sticking and to encourage even charring. In terms of behaviour on the BBQ, cucumber is delicate and requires a gentle touch. It cooks quickly and can become mushy if left too long, so it is best to keep an eye on it and turn frequently. The smoky char adds complexity, making it an excellent side or component in salads and salsas. Finishing with fresh herbs such as mint, dill or coriander and a splash of vinegar or citrus juice balances the smoky sweetness and adds a vibrant contrast. When buying cucumbers, look for firm, unblemished skins with a fresh green colour. Avoid any that feel soft or have yellowing patches as these indicate overripeness or poor storage. Store cucumbers in the fridge, ideally wrapped in a paper towel inside a plastic bag to manage moisture and prolong freshness. Use within a few days to enjoy the best texture and flavour. Growing your own is also rewarding as freshly picked cucumbers have a more pronounced flavour and crispness than supermarket varieties.