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.
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 that asks the most important question of the tournament, and possibly one of the most important questions ever asked – sausage or steak?
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.
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
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.
Due to the Parmesan, traditional Italian Parmigiana isn’t vegetarian, but we have a veggie-friendly hero at our disposal thanks to Pilgrims Choice.
Cooking over fire takes some skill, but mastering those techniques is well worth it. Here’s everything you’ll ever need to know to make the perfect BBQ.
When Luis Suarez isn’t taking chunks out of footballers’ shoulders, it’s pretty likely he’s getting his chops around a chivito, Uruguay’s ultimate steak sandwich.
To be fair, Ecuador does boast varied and delicious sounding food, but the squeamish should turn back now because things are about to get a bit weird.