Make floral egg pasta by incorporating edible flowers and herbs in between layers of pasta.
Make this tasty recipe for nasturtium pesto using the leaves of nasturtiums.
This recipe from Max Clark for hot lemon and horseradish runner beans makes a lovely accompaniment to roast beef.
Whiz up this delicious non-alcoholic raspberry and grenadine summer drink using home-grown raspberries, grenadine and ginger beer.
Turn your rhubarb into a delicious syrup or cordial. This delicious rhubarb recipe comes from the kitchens of fruit specialist Lubera.
This recipe for pea cheesecake is a delicious light lunch or summer starter, and uses everything but the pod itself from the pea plant.
Here’s a recipe for a delicious dessert: rose and rhubarb knickerbocker glory; a.k.a rose and rhubarb ice cream sundae. It’s an easy-to-make pudding!
Give your mash a seasonal twist with this delicious recipe that includes parsnips, carrots and potatoes.
Leiths Cookery writer Max Clark shares her love of apples with a tasty recipe for spiced, bittersweet apple, pear and damson chutney.
This easy recipe for aubergine ‘caviar’ uses the microwave and will be ready in minutes – perfect for serving as a summer’s lunch for friends and family.
This easy recipe for sweet chilli tomato tarte tatin is a great way to use up a glut of tomatoes.
Courgette flowers are edible and delicious. Make them the centre piece of your summer lunch menu with this recipe from cookery writer Max Clark.