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Cucumber salad is a Summer staple, but all too often they can be sad and soggy. Marinating the cucumbers first in salt, sugar and lemon ensures they retain some of their refreshing crunch, and pouring over our easy Pawb dressing makes them alive with flavour.

For this recipe, it’s best if you zest your lemon first before marinating the cucumber as you’ll need the zest for the garlicky yogurt.

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Anna Ansari's first book, Silk Roads, is a real feast. Iranian-American, her recipes a rich and vivid with storytelling.

She's kindly shared a recipe with us, Pomidor Yurmata or a brunch that brings together the most simple but delicious ingredients. Perfect for Spring and Summer eating, when the tomatoes are abundant and at their very best.

From Anna: This might be my favourite egg dish, and it’s a real reminder of how lucky we are. Take a look at the ingredients list. Eggs. Fat. Tomato. Salt. Pepper. It’s practically nothing. But together, it’s everything. Cooking can be magic. This dish is magic. Enjoy this eggy Azeri delight with a hunk of bread, a chunk of cheese, and a strong cup of tea, or serve as part of a delectable brunch spread.

Get a copy of Silk Roads here.

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The cherry on top of your Summer. Muddling the fruit with salt and syrup extracts lots of juicy tartness from the cherries, whilst amplifying their flavour. You could try making this with other soft fruit like strawberries, plums or raspberries and perhaps experimenting with a pinch of our vanilla sea salt instead of Pure Sea Salt.

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