The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way. Note

This recipe is not suitable to freeze. Note

A tasty snack or finger food for entertaining, these deliciously crispy potato skins are great served with our homemade dips. We've given you three recipes to choose from. Or, make them all!

Fontina is a smooth, firm Italian cow’s-milk cheese with a creamy, nutty taste and brown or red rind. It is an ideal melting or grilling cheese. You can use swiss, cheddar or gouda cheeses instead. Note

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

For a refreshing summer cocktail, serve plum granita in martini glasses topped with sparkling wine Note

You will need about 7 passionfruit for this recipe. You can also pulse the passionfruit juice in a food processor for 1 second, before straining, this will help break the juice sacs and give you more passionfruit juice. Note

Crispy and delicious spinach and feta triangles for sharing with family and friends.

For a milder pistou, substitute flat-leaf parsley for half of the rocket. Note

This recipe can be made a day ahead store covered, in refrigerator freeze not suitable Note

This traditional frozen Venetian drink made with gelato is hard to categorise – part drink, part dessert ­with a texture more akin to a slushie. We’ve used sorbet instead of gelato but, either way, it’s delicious; just be sure to serve it with long spoons or straws, if served in tall glasses. Note

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

These are just as good served at room temperature as they are served hot, and they make perfect finger-food for a cocktail party or for inclusion on a large selection of mezze dishes. Note

We rimmed the cocktail glass with pink sugar; simply add a drop of red food colouring to sugar and mix well. Note

Try layering various herb leaves, such as sage, inside the potato wafers. You can also use russet burbank or spunta potatoes for this recipe. Note

You will need about four grapefruit for the amount of juice required in this recipe. Note

other ideas: tiny blini or rösti, polenta squares, upturned mushrooms, baby cos or betel leaves, crisped won-ton wrappers or tortilla wedges. Note

You can use any fresh berries you like in this recipe. Note

You need 25 foil petit four cases for this recipe. Note

Punch is best served very cold. Try freezing some of the berries and lemonade together in shaped ice trays and add these to the punch instead of regular ice. This way, you won’t dilute the flavour. Note

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Using slightly under-ripe plums gives them a higher pectin level, which helps the paste to set. Note

Bacardi or dark rum can be used, though the slightly darker rum has a stronger flavour. Note

Wonderfully fresh and light, enjoy these beautiful salmon sashimi stacks as a light lunch, starter on canape.

Cake pops will keep for up to a week. Note

Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead. Note

Pizza fingers can be prepared the day before; put the toppings on, then cover them with plastic wrap and store them in the fridge. Bake when ready to eat. Note

Rose, violet, nasturtium and pansy petals are all edible and make beautiful additions to recipes. Note

For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat. Note

Potted prawns can be made a day before the picnic, keep well-iced during transportation. Make crostini close to departure time. Note

The caipiroska is a classic cocktail made with vodka, sugar and muddled lime. Great for a hot summers day.