Whether you sizzle, sweat, wet-fry or oven-cook, enhancing the savoury flavour of your mushrooms will depend on the variety, says our panel of fun guys

It’s the gadget people love to hate – but maybe it does have a place in the kitchen?

Jackfruit is a blank canvas that absorbs flavour brilliantly – it’s all about seasoning it generously and giving it enough time for the aromatics and spices to do their work

It’s probably not a good idea to freeze cooked risotto rice, but if you must, we have three experts who can tell you how to minimise the mush

It all depends on the variety of tomato and the dish you’re making, says our panel of experts

From fermenting plums in honey and pickling courgettes in vinegar brine to a British take on kimchi, there are many ways to make the most of the warm-weather harvest

Sauces, reductions, deglazing: our expert panel has plenty of options for making the most of undrunk vino – whether you’ve got just a capful or a whole carafe to get through

When ovens and stovetops just won’t do, turn to loaded toasts, open sandwiches, cold noodles and smashed cucumbers, say our no-cook experts

Our panel says fresh is best, petals are pretty and booze can be beneficial – plus other upgrades for this retro summer classic

There is no exact plant-based substitute – the ideal option will depend on the dish. But, ultimately, it’s easiest to choose a recipe that doesn’t require gelatine

Tearing is a common problem with pasta dough say our experts. Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your egg

Those expensive pods will bring their heavenly aroma to syrups, compotes, baked goods, desserts – and even your underwear drawer

Jerk aubergines, lentil-stuffed courgette, griddled pineapple with maple syrup … Meat-free doesn’t need to mean treat-free when it comes to barbecue season

Electronic scales are a non-negotiable, say connoisseurs. Add a pinch of patience, some trial and error, and you, too, can master the French press

Scotch eggs, fresh baguettes, arancini and tinned fish are all dependable dishes that won’t hamper a feast at the park or beach

The volume and choice of liquid is important, say our experts, as is turning up the heat – but, after that, you really can just flavour to taste

It’s all about ‘easy bowl food’, and grub you can shovel in on the sofa without having to cut anything up

Keep things simple, outsource and prep ahead where you can, and never forget the golden rule of canapes …

Whether you’re grilling meat or veg, our panel agrees that the best accompaniments involve a balance of acid, fat, salt, aromatics and sweeteners

Well, maybe not quite a thousand, but when life gives you bald lemons, make lemon ice cubes or indeed any of these super suggestions from our panel of lemonheads