There aren’t many contemporary sources that confirm the origin of this condiment. Bread and Butter Pickles were allegedly a Depression-era staple due to their high availability and low-cost ingredients. They can also most likely trace their roots back to the early 1920s and Cora Fanning from Illinois, who made the pickles with the surplus of little cucumbers and exchanged them with a local grocer for household staples like bread and butter. Whatever the story is, these tangy and sweet crunchy cucumbers are an excellent addition to sandwiches, burgers and wraps. They are a great summer condiment when cucumbers are in season. Find the recipe here...

Marinated feta cheese is a king of toppings. It’s served on salads and open toasts, with grilled meat and fried vegetables but also makes amazing finger food to serve for entertaining. Marinated cubes have a beautiful texture and fresh aromatic flavour which comes from spices, herbs and lemon. They taste as delightful as they look so I use them - along with pickled cucumber and black olives to make colourful easy-to-grab cocktail skewers. Find the recipe here…

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…