Cucumber

This refreshing salad is perfect for the lunchbox.

This exquisite pork hock with peanut caramel & pickled cucumber is perfect for a special occasion.

Can be made a day ahead up to step 2, and left covered in the fridge. Note

Coriander root adds great depth of flavour to these delicious seared salmon fillets served with nam jim and cucumber salad.

Ginger cleans, stimulates and rejuvenates the digestive system. Note

Sticky glazed pork with a quick and simple cucumber and cashew salad from Australian Women's Weekly.

Creamy, garlicky tzatziki is fabulous served with roast lamb or on kebabs, but also as a dip with a pile of crisp, freshly cut vegetables, crackers or twists.

A quick version of the popular starter in many Indian restaurants, we use ready-made tikka paste.

An Asian twist on chicken burgers, with sweet pickled cucumber and spicy wasabi mayonnaise. Great for mid-week dinner or weekend lunch.

Delicious Thai chicken with a peanut crust and a light cucumber and herb salad. This makes an excellent light dinner on a hot day, or a main for lunch with friends.

This goes well with prawns, chicken and pork. Note

Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option. Note

Ready-made seasoned bean-curd skins and seasoned gourd (kampyo) strips are available from Asian specialist grocery stores. For rice vinegared water, add 1 tablespoon rice vinegar to medium bowl of cold water. Note

Barbecued duck and peking duck pancakes can be bought at Asian food shops. Note

Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve. Note

Light and summery dish of pan-fried pork with a sweet and spicy pineapple and cucumber salsa.

The cucumber can be sliced with a vegetable peeler for even, thin slices. Note

Moroccan-smoked trout and chickpea wrap for a quick and healthy snack on the go.

Traditionally served as an accompaniment to spicy dishes, this recipe would also make a great light vegetarian starter. Note

This tasty vegetarian twist on the classic Aussie seafood dish switches squid for tofu. It works perfectly here with a crispy, spiced batter and a zesty Asian inspired salad.

You can substitute cooked crab meat for the prawns in this salad. Note

This is a classic Japanese dish that is traditionally served cold as a starter.

Pre-baked, packaged pizza bases first appeared in supermarkets during the 1980s. They come in various sizes, some with cheese already in the mix. You need to purchase a large barbecued chicken weighing approximately 900g to get the amount of shredded meat required for this recipe. Note

A fantastic miso garlic dip for Japanese-style dinner parties or sharing platters.

Wonderfully fresh and light, enjoy these beautiful salmon sashimi stacks as a light lunch, starter on canape.

Panzanella is a traditional Italian bread salad. As a variation, cut the soft white centre of the bread into small cubes, drizzle with 2 tablespoons olive oil; toss until well coated. Place the bread cubes on an oven tray, sprinkle on 2 tablespoons finely grated parmesan and toast in a moderate oven for about 10 […]

These delicious little Asian-style morsels are perfect tapas or cocktail food.

You will need about 3 limes for this recipe. Note