Whatever you need to take your outdoor space to the next level, look no further. With every aspect of garden furniture in stock, we’ve got everything covered from the stylish urban patio to an English country garden. And as if that wasn’t enough, we’ve also rounded up some great recipes and drinks for you to enjoy in the sun too.

Anyone for dips and nibbles?

To get the party underway, we’ve picked out some simple food and drink ideas that taste great and give your summer table an extra dash of delicious. From dips through to dessert, we’ve got you covered…

Minty bean and courgette dip with pitta crisps

When you’re outside soaking up the sun and just want a light bite, nibbles don’t come much better than this bean and courgette dip with pitta crisps from BBC Good Food.

Image credit: BBC Good Food

Ingredients

2tbsp olive oil
1 finely chopped courgette
2 garlic cloves
400g cannellini beans
Juice ½ lemon
170g pot 2% Greek yogurt

For the pitta chips:
8 pitta breads
2 tbsp olive oil
flaky salt

Method

1. To make the pitta crisps, heat oven to 200C/180C fan/gas 6. Brush both sides of the pitta breads with oil, then tear into pieces. Spread on a large baking tray and sprinkle with the flaky salt. Bake for 8 mins until starting to toast. They will get crisper as they cool.

2. To make the dip, heat the oil in a pan. Fry the courgettes and garlic with seasoning until the courgettes are tender. Set aside a couple of tablespoons of the courgettes and tip the rest into a bowl with the beans, lemon juice, yogurt and mint. Whizz until smooth with a hand blender, then spoon into a bowl or food container and top with the remaining courgettes.

Spanish tortilla

Next up is Jamie Oliver’s take on that tapas staple: the Spanish Tortilla. Easy to do and surprisingly filling, this works perfectly alongside an array of crisp British garden salad leaves, sun-soaked tomatoes and a peppery radish or two.

Image credit: Jamie Oliver

Ingredients

300 g waxy potatoes
1 onion
olive oil
5 large free-range eggs

Method

1. Peel and thinly slice the potatoes and pat dry with a clean tea towel.

2. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, add the onion and potatoes.

3. Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.

4. Crack and whisk the eggs in a mixing bowl, with a pinch of sea salt and black pepper,

5. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.

6. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.

7. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

Piña colada fro-yo

Keeping cool is key to making the most of your time outdoors – and these little piña colada fro-yo cones from Jamie Oliver help you do just that and tickle your taste buds along the way.

Image credit: Jamie Oliver

Ingredients

250 g Greek-style coconut yoghurt
500 g frozen chopped tropical fruit, such as pineapple, mango, banana
75 g dried tropical fruit
4-6 ice cream cones

Method

1. Add the yoghurt and frozen fruit to a food processor and blitz until smooth, then finely chop and fold through most of the dried fruit, saving some to serve.

2. Spoon the mixture into a piping bag with a large star-shaped nozzle, then freeze for about 30 minutes, or until frozen but still soft.

3. Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.

Drinks are being served…

Ah, the chink of ice and the sparkle of fizz are somehow the perfect accompaniment to sunshine and the distant sound of a lawnmower. So allow us to be your personal mixologist as we serve you a couple of our favourite tipples…

Elderflower gin

This recipe from BBC Good Food combines the taste of summer with the drink that seems to be on everyone’s lips at the moment: gin.

Image credit: BBC Good Food

Ingredients

6-8 freshly picked elderflower heads
1 strip lemon peel
1 tbsp golden caster sugar
500ml gin

Method

1. Shake any obvious bugs off the elderflower heads then put them into a large jar or jug. Add the lemon peel, caster sugar and pour over the gin. Cover and leave to infuse for 24hrs.

2. Strain through coffee filter paper or 2 sheets of kitchen paper into a clean bottle. Keeps for up to 1 month. Serve with tonic water, lots of ice and a dash of sugar syrup if you like.

Watermelon Lemonade

Outdoors dining is tailor-made for little ones and to help them keep cool when the heat is on, they’ll love this fresh-and-fun-thirst-quenching watermelon lemonade from BBC Good Food.

Image credit: BBC Good Food

Ingredients

1 large or two small watermelons
250ml lemon juice (from a bottle or squeeze your own)
100g golden castor sugar
1l bottle of soda water
1 sliced lime
Small handful of mint
Crushed ice

Method

1. Cut the top off the watermelon and hollow it out using a large spoon, fishing out any pips along the way. Mash the flesh through a sieve into a bowl. Put the flesh in a blender (or use a tall jug and hand blender) with the lemon juice and sugar, whizz to a purée, then stir in the soda.

2. Heap some ice into the hollowed-out watermelon and fill it with the lemonade mixture. Serve the rest in a jug with the lime slices and mint. Have a bowl of extra crushed ice on the side so people can help themselves.

A place for every guest

Just in case the invite list to your garden party is bigger than your seating capacity, we’ve garden furniture to fit every occasion: from dining sets to garden tables, lounge sets, parasols and garden chairs we’ve got your summer sorted, seated and served.