Frances Tophill's tips for sustainable gardening Conserving water and making sustainable choices is especially importance during the heat of the summer months. At the BBC Gardeners’ World Spring Fair, we asked Frances Tophill for some top tips on how to make sustainable choices in the garden. Watch the video below to find out more!

Get garden-ready this summer We caught up with Arit Anderson, and Miranda Janatka from BBC Gardeners’ World Magazine, for their top gardening tips this summer. Arit Anderson will be sharing even more advice on Saturday 2 September at the Autumn Fair, to keep your garden growing in the autumn months.  BOOK TICKETS

Frances Tophill's tips for sustainable gardening Conserving water and making sustainable choices is especially importance during the heat of the summer months. At the BBC Gardeners’ World Spring Fair, we asked Frances Tophill for some top tips on how to make sustainable choices in the garden. Watch the video below to find out more!

Frances Tophill's tips for sustainable gardening Conserving water and making sustainable choices is especially importance during the heat of the summer months. At the BBC Gardeners’ World Spring Fair, we asked Frances Tophill for some top tips on how to make sustainable choices in the garden. Watch the video below to find out more!

Get garden-ready this summer We caught up with Arit Anderson, and Miranda Janatka from BBC Gardeners’ World Magazine, for their top gardening tips this summer. Arit Anderson will be sharing even more advice on Saturday 2 September at the Autumn Fair, to keep your garden growing in the autumn months.  BOOK TICKETS

It's the summer of dahlias Summer wouldn’t be the same without dahlias. We’ve put some tips together from our friends at BBC Gardeners’ World Magazine so that you can grow beautiful pops of colour in your garden, with some dahlia garden inspiration from our previous shows. Dahlias come in many shapes and sizes and make beautiful additions of colour to the garden, whether in bedding, pots, or as cut flowers for indoors. Remember, the more you cut them, the more flowers they produce. What’s more, at the BBC Gardeners’ World Autumn Fair, head over to the marquee and create your own dahlia bouquet with beautiful cut flowers. Find out more here. FIND OUT MORE ABOUT THE DAHLIA WORKSHOPS How to growPlant dahlias in fertile, moist soil that is well-drainedPlace in a sunny, sheltered spotIf growing from tubers, pot them up individually with the new shoot facing upwards and position it so it sits just below the soil surface. Water well.Keep tubers in a frost-free place and keep the compost moist. New shoots should appear five weeks after plants. Plant out in the garden in May when no more frosts are forecasted.  /*! elementor - v3.19.0 - 07-02-2024 */ .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block} PlantingWhen planting out your tubers, you might need to remove some shoots. Leave about five remaining to encourage lots of flowers.Before planting outside, harden off the plants by putting them outside during the day and bringing them in at night for about a week.Grow your plants around 60cm apart, in holes around 30cm across.If planting in a pot, use containers 30cm wide and deep. CareWhen the plant is 20cm tall, encourage flowering side shoots by pinching out the main growing tip. Cut the main shoot down to the top pair of leaves. Deadhead to prolong flowering. For cut flowers, cut the flowers when they are fully open. PropagatingDahlia tubers can be divided in spring – press the tubers down onto a tray of shallow compost and leave them to start growth in a sunny room. Once shoots begin to grow, divide them using a knife so each section has at least one shoot and set of roots. Pot on the divisions. Take a look at the gallery below to see just some of the varieties of dahlias you could grow in your own garden. At the BBC Gardeners’ World Autumn Fair, head over to the marquee and create your own dahlia bouquet with beautiful cut flowers. FIND OUT MORE ABOUT THE DAHLIA WORKSHOPS /*! elementor-pro - v3.19.0 - 07-02-2024 */ .elementor-gallery__container{min-height:1px}.elementor-gallery-item{position:relative;overflow:hidden;display:block;text-decoration:none;border:solid var(--image-border-width) var(--image-border-color);border-radius:var(--image-border-radius)}.elementor-gallery-item__content,.elementor-gallery-item__overlay{height:100%;width:100%;position:absolute;top:0;left:0}.elementor-gallery-item__overlay{mix-blend-mode:var(--overlay-mix-blend-mode);transition-duration:var(--overlay-transition-duration);transition-property:mix-blend-mode,transform,opacity,background-color}.elementor-gallery-item__image.e-gallery-image{transition-duration:var(--image-transition-duration);transition-property:filter,transform}.elementor-gallery-item__content{display:flex;flex-direction:column;justify-content:var(--content-justify-content,center);align-items:center;text-align:var(--content-text-align);padding:var(--content-padding)}.elementor-gallery-item__content>div{transition-duration:var(--content-transition-duration)}.elementor-gallery-item__content.elementor-gallery--sequenced-animation>div:nth-child(2){transition-delay:calc(var(--content-transition-delay) / 3)}.elementor-gallery-item__content.elementor-gallery--sequenced-animation>div:nth-child(3){transition-delay:calc(var(--content-transition-delay) / 3 * 2)}.elementor-gallery-item__content.elementor-gallery--sequenced-animation>div:nth-child(4){transition-delay:calc(var(--content-transition-delay) / 3 * 3)}.elementor-gallery-item__description{color:var(--description-text-color,#fff);width:100%}.elementor-gallery-item__title{color:var(--title-text-color,#fff);font-weight:700;width:100%}.elementor-gallery__titles-container{display:flex;flex-wrap:wrap;justify-content:var(--titles-container-justify-content,center);margin-bottom:20px}.elementor-gallery__titles-container:not(.e--pointer-framed) .elementor-item:after,.elementor-gallery__titles-container:not(.e--pointer-framed) .elementor-item:before{background-color:var(--galleries-pointer-bg-color-hover)}.elementor-gallery__titles-container:not(.e--pointer-framed) .elementor-item.elementor-item-active:after,.elementor-gallery__titles-container:not(.e--pointer-framed) .elementor-item.elementor-item-active:before{background-color:var(--galleries-pointer-bg-color-active)}.elementor-gallery__titles-container.e--pointer-framed .elementor-item:before{border-color:var(--galleries-pointer-bg-color-hover);border-width:var(--galleries-pointer-border-width)}.elementor-gallery__titles-container.e--pointer-framed .elementor-item:after{border-color:var(--galleries-pointer-bg-color-hover)}.elementor-gallery__titles-container.e--pointer-framed .elementor-item.elementor-item-active:after,.elementor-gallery__titles-container.e--pointer-framed .elementor-item.elementor-item-active:before{border-color:var(--galleries-pointer-bg-color-active)}.elementor-gallery__titles-container.e--pointer-framed.e--animation-draw .elementor-item:before{border-left-width:var(--galleries-pointer-border-width);border-bottom-width:var(--galleries-pointer-border-width);border-right-width:0;border-top-width:0}.elementor-gallery__titles-container.e--pointer-framed.e--animation-draw .elementor-item:after{border-left-width:0;border-bottom-width:0;border-right-width:var(--galleries-pointer-border-width);border-top-width:var(--galleries-pointer-border-width)}.elementor-gallery__titles-container.e--pointer-framed.e--animation-corners .elementor-item:before{border-left-width:var(--galleries-pointer-border-width);border-bottom-width:0;border-right-width:0;border-top-width:var(--galleries-pointer-border-width)}.elementor-gallery__titles-container.e--pointer-framed.e--animation-corners .elementor-item:after{border-left-width:0;border-bottom-width:var(--galleries-pointer-border-width);border-right-width:var(--galleries-pointer-border-width);border-top-width:0}.elementor-gallery__titles-container .e--pointer-double-line .elementor-item:after,.elementor-gallery__titles-container .e--pointer-double-line .elementor-item:before,.elementor-gallery__titles-container .e--pointer-overline .elementor-item:before,.elementor-gallery__titles-container .e--pointer-underline .elementor-item:after{height:var(--galleries-pointer-border-width)}.elementor-gallery-title{--space-between:10px;cursor:pointer;color:#6d7882;font-weight:500;position:relative;padding:7px 14px;transition:all .3s}.elementor-gallery-title--active{color:#495157}.elementor-gallery-title:not(:last-child){margin-right:var(--space-between)}.elementor-gallery-item__title+.elementor-gallery-item__description{margin-top:var(--description-margin-top)}.e-gallery-item.elementor-gallery-item{transition-property:all}.e-gallery-item.elementor-animated-content .elementor-animated-item--enter-from-bottom,.e-gallery-item.elementor-animated-content .elementor-animated-item--enter-from-left,.e-gallery-item.elementor-animated-content .elementor-animated-item--enter-from-right,.e-gallery-item.elementor-animated-content .elementor-animated-item--enter-from-top,.e-gallery-item:focus .elementor-gallery__item-overlay-bg,.e-gallery-item:focus .elementor-gallery__item-overlay-content,.e-gallery-item:focus .elementor-gallery__item-overlay-content__description,.e-gallery-item:focus .elementor-gallery__item-overlay-content__title,.e-gallery-item:hover .elementor-gallery__item-overlay-bg,.e-gallery-item:hover .elementor-gallery__item-overlay-content,.e-gallery-item:hover .elementor-gallery__item-overlay-content__description,.e-gallery-item:hover .elementor-gallery__item-overlay-content__title{opacity:1}a.elementor-item.elementor-gallery-title{color:var(--galleries-title-color-normal)}a.elementor-item.elementor-gallery-title.elementor-item-active,a.elementor-item.elementor-gallery-title.highlighted,a.elementor-item.elementor-gallery-title:focus,a.elementor-item.elementor-gallery-title:hover{color:var(--galleries-title-color-hover)}a.elementor-item.elementor-gallery-title.elementor-item-active{color:var(--gallery-title-color-active)}.e-con-inner>.elementor-widget-gallery,.e-con>.elementor-widget-gallery{width:var(--container-widget-width);--flex-grow:var(--container-widget-flex-grow)}

It's the summer of dahlias Summer wouldn’t be the same without dahlias. We’ve put some tips together from our friends at BBC Gardeners’ World Magazine so that you can grow beautiful pops of colour in your garden, with some dahlia garden inspiration from our previous shows. Dahlias come in many shapes and sizes and make beautiful additions of colour to the garden, whether in bedding, pots, or as cut flowers for indoors. Remember, the more you cut them, the more flowers they produce. How to growPlant dahlias in fertile, moist soil that is well-drainedPlace in a sunny, sheltered spotIf growing from tubers, pot them up individually with the new shoot facing upwards and position it so it sits just below the soil surface. Water well.Keep tubers in a frost-free place and keep the compost moist. New shoots should appear five weeks after plants. Plant out in the garden in May when no more frosts are forecasted.  PlantingWhen planting out your tubers, you might need to remove some shoots. Leave about five remaining to encourage lots of flowers.Before planting outside, harden off the plants by putting them outside during the day and bringing them in at night for about a week.Grow your plants around 60cm apart, in holes around 30cm across.If planting in a pot, use containers 30cm wide and deep. CareWhen the plant is 20cm tall, encourage flowering side shoots by pinching out the main growing tip. Cut the main shoot down to the top pair of leaves. Deadhead to prolong flowering. For cut flowers, cut the flowers when they are fully open. PropagatingDahlia tubers can be divided in spring – press the tubers down onto a tray of shallow compost and leave them to start growth in a sunny room. Once shoots begin to grow, divide them using a knife so each section has at least one shoot and set of roots. Pot on the divisions. Take a look at the gallery below to see just some of the varieties of dahlias you could grow in your own garden.

It's the summer of dahlias Summer wouldn’t be the same without dahlias. We’ve put some tips together from our friends at BBC Gardeners’ World Magazine so that you can grow beautiful pops of colour in your garden, with some dahlia garden inspiration from our previous shows. Dahlias come in many shapes and sizes and make beautiful additions of colour to the garden, whether in bedding, pots, or as cut flowers for indoors. Remember, the more you cut them, the more flowers they produce. How to growPlant dahlias in fertile, moist soil that is well-drainedPlace in a sunny, sheltered spotIf growing from tubers, pot them up individually with the new shoot facing upwards and position it so it sits just below the soil surface. Water well.Keep tubers in a frost-free place and keep the compost moist. New shoots should appear five weeks after plants. Plant out in the garden in May when no more frosts are forecasted.  PlantingWhen planting out your tubers, you might need to remove some shoots. Leave about five remaining to encourage lots of flowers.Before planting outside, harden off the plants by putting them outside during the day and bringing them in at night for about a week.Grow your plants around 60cm apart, in holes around 30cm across.If planting in a pot, use containers 30cm wide and deep. CareWhen the plant is 20cm tall, encourage flowering side shoots by pinching out the main growing tip. Cut the main shoot down to the top pair of leaves. Deadhead to prolong flowering. For cut flowers, cut the flowers when they are fully open. PropagatingDahlia tubers can be divided in spring – press the tubers down onto a tray of shallow compost and leave them to start growth in a sunny room. Once shoots begin to grow, divide them using a knife so each section has at least one shoot and set of roots. Pot on the divisions. Take a look at the gallery below to see just some of the varieties of dahlias you could grow in your own garden.

A recipe for your raspberry harvest Cheap and easy to grow, raspberries are a staple summer fruit. If you’ve already got lots to harvest, why not try the delicious Barbecued peach melba recipe as seen on the Big Kitchen at the BBC Good Food Show Summer this year as a sweet treat your next summer barbecue.  Did you see Carol Klein and Ainsley Harriott at the Show exploring the Show Gardens for grow your own and outdoor living ideas and inspiration, or on the stage sharing advice? Find out more about Ainsley’s raspberry recipe below.For tips on how to grow your own raspberries, click here to read our previous blog with advice from our friends at BBC Gardeners’ World Magazine.Remember, if you grow a variety of both summer-fruiting and autumn-fruiting raspberries, you’ll be able to enjoy the fruit from late June through to October.Plus, save the date for plenty more summer recipe and growing inspiration at BBC Gardeners’ World Live and the BBC Good Food Show Summer from 13-16 June 2024. /*! elementor - v3.19.0 - 07-02-2024 */ .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#0c0d0e;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-block-end:0;flex-grow:1;border-block-start:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider--element-align-start .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-start .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-start .elementor-divider__element{margin-inline-start:0}.elementor-widget-divider--element-align-end .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-end .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-end .elementor-divider__element{margin-inline-end:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-block-start:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:before,.elementor-widget-divider--separator-type-pattern:not([class*=elementor-widget-divider--view]) .elementor-divider-separator{width:100%;min-height:var(--divider-pattern-height);-webkit-mask-size:var(--divider-pattern-size) 100%;mask-size:var(--divider-pattern-size) 100%;-webkit-mask-repeat:var(--divider-pattern-repeat);mask-repeat:var(--divider-pattern-repeat);background-color:var(--divider-color);-webkit-mask-image:var(--divider-pattern-url);mask-image:var(--divider-pattern-url)}.elementor-widget-divider--no-spacing{--divider-pattern-size:auto}.elementor-widget-divider--bg-round{--divider-pattern-repeat:round}.rtl .elementor-widget-divider .elementor-divider__text{direction:rtl}.e-con-inner>.elementor-widget-divider,.e-con>.elementor-widget-divider{width:var(--container-widget-width,100%);--flex-grow:var(--container-widget-flex-grow)} Barbecued peach melba As seen on the Big Kitchen at the BBC Good Food Show Summer 2023. Recipe credit: Ainsley’s Good Mood Food, published by Ebury Press. Ingredients Serves 4300g fresh raspberries, plus extra to serve1-2 tbsp icing sugar1/2 lemon, zested and juicedSplash of raspberry gin, chambord or framboise liqueur (optional)4 ripe peaches, halved and stonedsmall knob of butter2 tbsp brown sugarrunny honey4-8 scoops vanilla ice cream3 tbsp flaked almonds, toasted Method Put the rasberries in a food processor or blender and blitz until well pureed. Strain through a sieve into a bowl, pressing down on the solids to release the juice. Sift 1 tbsp icing sugar into the puree and whisk until fully combined. Stir through a squeeze of lemon juice to taste and adjust for sweetness if needed. Add a splash of raspberry gin, chambord or framboise liqueur if you like. Chill until ready to serve.Prepare four squares of foil and place two halves of peach on each one, cut-side up. Dot a little butter over each peach half, then top each one with 1/4 tbsp brown sugar, lemon zest, a drizzle of honey and a pinch of black pepper. Gather up the sides of the foil to create a parcel and scrunch to seal the packets.Put the peach parcels on the barbeque grill away from direct heat, or put in the dying embers. Cook for 10-15 mins, depending on the heat of your barbeque.Arrange the peaches in four serving bowls, pouring any over any cooking juices. Top with ice cream, drizzle with raspberry sauce and scatter the toasted almonds and extra fresh raspberries. It’s not always a day for a barbecue! If you fancy this sweet treat, why not try baking your peach parcels in the oven at 200/180C fan/gas 6 for 12-15 minutes. Delve into garden inspiration from the 2023 Show Gardens and Beautiful Borders Find out more about the BBC Good Food Show Summer

A recipe for your raspberry harvest Cheap and easy to grow, raspberries are a staple summer fruit. If you’ve already got lots to harvest, why not try the delicious Barbecued peach melba recipe as seen on the Big Kitchen at the BBC Good Food Show Summer this year as a sweet treat your next summer barbecue.  Did you see Carol Klein and Ainsley Harriott at the Show exploring the Show Gardens for grow your own and outdoor living ideas and inspiration, or on the stage sharing advice? Find out more about Ainsley’s raspberry recipe below.For tips on how to grow your own raspberries, click here to read our previous blog with advice from our friends at BBC Gardeners’ World Magazine.Remember, if you grow a variety of both summer-fruiting and autumn-fruiting raspberries, you’ll be able to enjoy the fruit from late June through to October.Plus, save the date for plenty more summer recipe and growing inspiration at BBC Gardeners’ World Live and the BBC Good Food Show Summer from 13-16 June 2024. Barbecued peach melba As seen on the Big Kitchen at the BBC Good Food Show Summer 2023. Recipe credit: Ainsley’s Good Mood Food, published by Ebury Press. Ingredients Serves 4300g fresh raspberries, plus extra to serve1-2 tbsp icing sugar1/2 lemon, zested and juicedSplash of raspberry gin, chambord or framboise liqueur (optional)4 ripe peaches, halved and stonedsmall knob of butter2 tbsp brown sugarrunny honey4-8 scoops vanilla ice cream3 tbsp flaked almonds, toasted Method Put the rasberries in a food processor or blender and blitz until well pureed. Strain through a sieve into a bowl, pressing down on the solids to release the juice. Sift 1 tbsp icing sugar into the puree and whisk until fully combined. Stir through a squeeze of lemon juice to taste and adjust for sweetness if needed. Add a splash of raspberry gin, chambord or framboise liqueur if you like. Chill until ready to serve.Prepare four squares of foil and place two halves of peach on each one, cut-side up. Dot a little butter over each peach half, then top each one with 1/4 tbsp brown sugar, lemon zest, a drizzle of honey and a pinch of black pepper. Gather up the sides of the foil to create a parcel and scrunch to seal the packets.Put the peach parcels on the barbeque grill away from direct heat, or put in the dying embers. Cook for 10-15 mins, depending on the heat of your barbeque.Arrange the peaches in four serving bowls, pouring any over any cooking juices. Top with ice cream, drizzle with raspberry sauce and scatter the toasted almonds and extra fresh raspberries. It’s not always a day for a barbecue! If you fancy this sweet treat, why not try baking your peach parcels in the oven at 200/180C fan/gas 6 for 12-15 minutes. Delve into garden inspiration from the 2023 Show Gardens and Beautiful Borders Find out more about the BBC Good Food Show Summer

A recipe for your raspberry harvest Cheap and easy to grow, raspberries are a staple summer fruit. If you’ve already got lots to harvest, why not try the delicious Barbecued peach melba recipe as seen on the Big Kitchen at the BBC Good Food Show Summer this year as a sweet treat your next summer barbecue.  Did you see Carol Klein and Ainsley Harriott at the Show exploring the Show Gardens for grow your own and outdoor living ideas and inspiration, or on the stage sharing advice? Find out more about Ainsley’s raspberry recipe below.For tips on how to grow your own raspberries, click here to read our previous blog with advice from our friends at BBC Gardeners’ World Magazine.Remember, if you grow a variety of both summer-fruiting and autumn-fruiting raspberries, you’ll be able to enjoy the fruit from late June through to October.Plus, save the date for plenty more summer recipe and growing inspiration at BBC Gardeners’ World Live and the BBC Good Food Show Summer from 13-16 June 2024. Barbecued peach melba As seen on the Big Kitchen at the BBC Good Food Show Summer 2023. Recipe credit: Ainsley’s Good Mood Food, published by Ebury Press. Ingredients Serves 4300g fresh raspberries, plus extra to serve1-2 tbsp icing sugar1/2 lemon, zested and juicedSplash of raspberry gin, chambord or framboise liqueur (optional)4 ripe peaches, halved and stonedsmall knob of butter2 tbsp brown sugarrunny honey4-8 scoops vanilla ice cream3 tbsp flaked almonds, toasted Method Put the rasberries in a food processor or blender and blitz until well pureed. Strain through a sieve into a bowl, pressing down on the solids to release the juice. Sift 1 tbsp icing sugar into the puree and whisk until fully combined. Stir through a squeeze of lemon juice to taste and adjust for sweetness if needed. Add a splash of raspberry gin, chambord or framboise liqueur if you like. Chill until ready to serve.Prepare four squares of foil and place two halves of peach on each one, cut-side up. Dot a little butter over each peach half, then top each one with 1/4 tbsp brown sugar, lemon zest, a drizzle of honey and a pinch of black pepper. Gather up the sides of the foil to create a parcel and scrunch to seal the packets.Put the peach parcels on the barbeque grill away from direct heat, or put in the dying embers. Cook for 10-15 mins, depending on the heat of your barbeque.Arrange the peaches in four serving bowls, pouring any over any cooking juices. Top with ice cream, drizzle with raspberry sauce and scatter the toasted almonds and extra fresh raspberries. It’s not always a day for a barbecue! If you fancy this sweet treat, why not try baking your peach parcels in the oven at 200/180C fan/gas 6 for 12-15 minutes. Delve into garden inspiration from the 2023 Show Gardens and Beautiful Borders Find out more about the BBC Good Food Show Summer