I have a singular anti-passion for cucumbers. They don’t like me, and I don’t like them. Even the aroma is enough to make me move the dish or change my seating. And yet I love Greek and Indian meals traditionally served with tsatziki and raita. Recently, I was watching a cooking show that presented an alternative using garlic, mint, rice vinegar, salt, pureed peas and Greek yoghurt. We’ve made pseudo-gyros with this, diced roasted lamb and naan. Yum.