Cucumber sandwiches - once regarded as the quintessential symbol of English life - are back in fashion again after a 40-year decline, according to UK supermarket chain Sainsbury's.
Warmer British summers and increasing demand for foods which are healthy to eat have apparently reinvigorated the classic combination - forever associated with vicars, cricket and genteel afternoon teas.
Sainsbury's sales of fresh cucumbers have boomed by 21 per cent during the last year. While demand always rises when the sun shines, on this occasion, sales of cucumbers have stayed high - even during cold weather.
Sainsbury's has introduced mini cucumbers - just eight centimetres long - to cater specifically for school lunch boxes and parents who want their children to eat healthily.
Clancy McMahon, Sainsbury's cucumber buyer said: "A new generation is rediscovering the light, fresh flavours which made this sandwich such a hit in the past.
"Many of our younger consumers are unaware of how popular cucumber sandwiches used to be with Royalty, aristocrats and the Establishment.
"They see it as a great alternative to the usual combination of sandwiches rather than a social statement."
• A classic cucumber sandwich is made by peeling and slicing the cucumber into extremely thin, almost translucent, strips. It is then immersed in vinegar for 30 minutes, before being dried, seasoned and spread evenly between two slices of fresh, white, buttered, bread. Each round is then sliced diagonally into quarters.
Modern versions of the cucumber sandwich often include mint, cream cheese and even Marmite. Butter flavoured with tarragon, garlic or paprika is also used.
Most chefs insist that cucumber sandwiches must be served with the crust removed. However, others take an adamant opposing view, insisting that the crust is essential for texture and contrast.
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