Telegraph cucumbers are long and thin, and bursting with freshness. Toss a few slices in your water for an extra-refreshing drink, chop them into salads or dunk them in your favourite dip. Telegraph cucumbers are usually available year-round, but they peak during summer. ● In season: January - March ● Packed with: Water, potassium, fibre and vitamins C and K. ● Cook options: Best enjoyed raw or pickled. ● Prep process: Just give it a good wash - the skin’s edible! Meal inspiration: ● Cucumber sticks: Quick to chop and serve with a dip like hummus or tzatziki. ● Cucumber salad: A crisp, refreshing side that pairs beautifully with your main meal. Easy as! Storage tips: Keep whole telegraph cucumbers in your fridge to keep them fresh. Once sliced, place them in a sealed container to stop from drying out.