There are lots of edible flowers out there; you may even be able to raid your own flowerbed. Here's our no-nonsense guide - right from Jamie's garden.

Sturdy sandwiches & picnic breads

July 21, 2014 | Published by Flour Station
The sun above, the grass between your toes, a sandwich in your hands, and half the fillings in your lap... Well, these picnic breads might help with that.

Pick your own: berry stains & belly aches

July 18, 2014 | Published by Pip Spence
“Pick-your-own” is an organised form of foraging that beats any sweetshop hands down. Head down to your nearest this summer and go crazy in the fields.

Beer & BBQs: it’s not about the brand

July 17, 2014 | Published by Craft Beer Channel
Believe it or not, this isn't snobbiness; lager simply can’t stand up to barbecued meat. Here are three styles that will blow the lid off your barbie.

Slow-roasted tomato & Parmesan tartines

July 15, 2014 | Published by Aimée Wimbush-Bourque
With our tomatoes beginning to ripen, the star of our summer picnics this year is this slow-roasted tomato and Parmesan tartines recipe with fresh basil.

Chilled soups for summer

July 14, 2014 | Published by Mardi Michels
Alongside meats, fish and salads, chilled soups are a great addition to the outdoor dining table. Here's one jazzed up with all sorts of lovely add-ins.

The final: sausage or steak?

July 11, 2014 | Published by Jonny Garrett
The final that asks the most important question of the tournament, and possibly one of the most important questions ever asked – sausage or steak?

Our ultimate guide to BBQ smoking

July 11, 2014 | Published by Steve Lamb
One of the great advantages of cooking on a barbecue is the smoke, but BBQ smoking, although not complex, is an art - check out our ultimate guide here.

Thanks Brazil: shrimp-stuffed acarajé

July 10, 2014 | Published by Jonny Garrett
The hosts may be out, but there is still a lot to celebrate about the Brazilian World Cup – here's our tribute to their amazing acarajé recipe

Smoked chicken tacos with salsa verde

July 9, 2014 | Published by Meredith Steele
Ever wondered how to make smoked chicken? Well here's not only an explanation of how to do it but a phenomenal way to serve it with a Texas-Mexican twist.