Zero waste: cucumbers
Cornersmith duo Alex Elliott-Howery and Jaimee Edwards are all about reducing food waste. Here are their ideas for using excess cucumbers.
Local flavours
In her new book Mabu Mabu, First Nations chef Nornie Bero explores a wonderful array of native foods and flavours.
Storing harvests for winter
Linda Cockburn writes about different ways to preserve your summer harvests, such as tomatoes, so you can keep on enjoying the results of all your hard work in winter.
Wild greens galette
Summer or winter, this recipe from Kirsten Bradley and Nick Ritar makes use of wild greens such as dandelion, chickweed and mallow - or pick greens from your garden!
Make the most of your tomato harvest
With a tomato harvest, you'll find you have one of the easiest and most flavoursome crops that you can eat fresh, or preserve for later, writes Helen McKerral.
Spring chicken soup
It may be called 'Spring Chicken Soup' but this recipe from Grown & Gathered by Lentil and Matt Purbrick is too scrumptious to not use year-round. Enjoy!
Kale & Borlotti Bean Soup
Sophie Hansen's winters are long and cold, which means she likes to cook plenty of warm, nourishing food like this hearty soup.
Rose hips
Roses are usually grown for their flowers, but many roses will also produce brightly coloured hips in autumn.
Finding fungi in the wild
Mushroom foraging is a fun activity in autumn but do it safely with help from experts. Taking a course or foraging with a guide is best.
Dehydrating food
How to preserve food and extend your harvest by dehydrating your fruit and veg.
How to dry herbs
Summer's a great time to dry herbs. It's also the time when most of them should be harvested. Here's how to do it.
Pickled gherkins
Experiencing a cucumber glut in your garden? That's not such a bad thing, even if you have heaps in your patch. Our advice? Start pickling!