Runner bean chutney

Preserve allotment staple runner beans to enjoy later in the year in this zingy chutney. It will keep sealed in a cool, dry place for up to three months

Barbecue beef burger

A classic beef burger is a must-have at a barbecue. Pack blue cheese in the centre to make it a little more special and serve with your favourite sides

Broad beans & peas on toast

Vibrant and fresh, these toasts are great for al fresco eating. Spread thickly with goat’s cheese and top with minty peas and beans, plus lemon zest for colour

Deep-fried globe artichoke

Golden spears of deep-fried artichoke, perfect for dipping in aïoli. This recipe is based on carciofi alla giudia, a classic dish served in the Jewish quarter of Rome

Summer fruits cheesecake board

For a fun sharing dessert, impress your friends with our clever twist on the butter board. We’ve used summer fruits but try using any fruit that’s in season

Courgette brownies

Growing courgettes in the garden? Use them to make these glorious fudgy courgette brownies studded with chocolate chips. Serve with vanilla ice cream

Gooseberry buckle cake

Got a glut of homegrown gooseberries? Showcase them at their very best in this glorious cake, with a sponge base, gooseberry filling and crumble topping

Chicken tikka pasties

Make these moreish pasties for a picnic. They’re easy to pack up and take with you, and inspired by the flavours of a chicken tikka slice

Mug brownie

Make this mug brownie in the microwave. It takes just six minutes to make – perfect for a speedy dessert for one when you crave a sweet treat

Cambridge burnt creams

Try an English take on crème brûlée for dessert. Thought to have originated at Trinity College, Cambridge, they are also known as trinity burnt creams