Late summer tips The Plant Experts Lucy Chamberlain and Saul Walker have shared a few tips about late summer harvesting. Watch the video below to find out more… Find more top tips and advice Find out more about the Fair

Late summer tips The Plant Experts Lucy Chamberlain and Saul Walker have shared a few tips about late summer harvesting. Watch the video below to find out more… Find more top tips and advice Find out more about the Show

Keep your garden looking great this September, with tips from Arit and Miranda At the BBC Gardeners’ World Spring Fair, we asked gardening expert Arit Anderson and BBC Gardeners’ World Magazine’s Miranda Janatka for their advice on getting the most out of your garden in September, as we come to the end of the summer season. Watch the video below to find out more! Find more top tips and advice Find out more about the Fair

Keep your garden looking great this September, with tips from Arit and Miranda At the BBC Gardeners’ World Spring Fair, we asked gardening expert Arit Anderson and BBC Gardeners’ World Magazine’s Miranda Janatka for their advice on getting the most out of your garden in September, as we come to the end of the summer season. Watch the video below to find out more! Find more top tips and advice Find out more about the Fair

Keep your garden looking great this September, with tips from Arit and Miranda At the BBC Gardeners’ World Spring Fair, we asked gardening expert Arit Anderson and BBC Gardeners’ World Magazine’s Miranda Janatka for their advice on getting the most out of your garden in September, as we come to the end of the summer season. Watch the video below to find out more!And learn more about Arit Anderson at our expert writeup. Find more top tips and advice Find out more about the Show

A delicious recipe for your aubergine harvest Summer isn’t over just yet, and we hope you’ve got plenty of aubergines to use up with this tasty idea for your table from the BBC Good Food Show Summer. In the same family as tomatoes, peppers and chillies, aubergines can be easy to grow if you give them the right conditions. They need a good, rich, moisture-retentive soil, plenty of sun and warm conditions. A sunny greenhouse or windowsill is perfect for them. For tips on growing them, from our friends at BBC Gardeners’ World Magazine, read on below! How to grow Plant aubergine seeds indoors in January with a heated propagator or in March without one. Transfer the seedlings to 7.5cm pots when the first true leaves emerge. Later, plant them in the ground or individual 30cm pots filled with peat-free, multi-purpose compost. If growing aubergines outdoors, wait until the threat of frost is gone before placing them in their final growing spots. /*! 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} Caring for aubergines Aubergines thrive in consistent temperatures of around 20°C.To boost fruiting, you can either gently tap or shake the flowers to release pollen, or plant pollinator-friendly species nearby (though this may pose challenges in enclosed greenhouses).When your aubergine plants reach 30cm in height, prune the tips of the main stems to encourage side shoots. Once flowering begins, provide weekly doses of high-potash fertiliser or tomato feed, and lightly mist the plants to enhance fruit formation. When you have five to six fruits, remove any small fruiting shoots. Taller varieties may require staking, especially during fruit ripening. Maintain adequate watering and apply mulch as needed. Harvesting and storing The standard practice for harvesting aubergines involves picking them before their skin loses its shine. While this can indicate over-ripeness, it’s important to consider the specific traits of the aubergine variety you’re cultivating, as some may naturally have less glossy skins.When it comes to storing aubergines, they are at their best when picked fresh and cooked right away. Certain varieties may require slicing and salting before cooking to eliminate any bitterness. /*! 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)} …and now for something delicious. Why not try this Stuffed Braised Aubergine recipe? As seen on the Summer Kitchen with Kwoklyn Wan at the BBC Good Food Show Summer 2023. Serves 4350g raw king prawns, shelled and deveined1/4 tsp sugar1/4 tsp white pepper1 tsp sesame oil1 tbsp vegetable oil, plus 1 tbsp for frying1 tsp Chinese rice wine or dry sherry1 egg1 tsp cornflour3 spring onions, chopped2 large aubergines For the sauce1 tbsp vegetable oil1 tsp chicken powder2 tbsp oyster sauce1 tsp dark soy saucepinch of white pepper1 tbsp Chinese rice wine or dry sherry5 garlic cloves, minced1 tbsp cornflour mixed with 2 tbsp water to create a slurry1 tsp sesame oil MethodPut the prawns into a blender and pulse until you have a chunky paste. Don’t over-mince the prawns. Transfer to a large bowl and add the sugar, white pepper, salt, sesame oil, vegetable oil, rice wine, egg, cornflour and half the spring onions. Mix well until you have an evenly distributed paste. Cover and chill for 30 mins.Cut the aubergines in half lengthwise and then slice into 2cm thick half moon shapes. Cut each aubergine half moon in half again from the skin side, but not all the way through – you’re creating a cavity for your filling. Using a teaspoon, fill the cavities with prawn paste, with it bulging out slightly.Heat a non-stick wok over a medium heat and add extra vegetable oil and fry the aubergines prawn side down until golden.While the prawn and aubergine is browning, combine the sauce ingredients except for the garlic, sesame oil and cornflour. Add 350ml to the sauce ingredients and mix well.Add the garlic to the wok and fry for 20 seconds until fragrant. Pour in the sauce around the aubergines. Turn the heat down to a low simmer and put a lid on the wok. Cook for 15 minutes.Remove the cooked aubergine and place on a serving plate. Give the cornflour slurry a mix to loosen and slowly add to the sauce to thicken, stirring continuously. Pour the sauce over the stuffed aubergines. Find more grow your own recipes Find out more about the Fair

A delicious recipe for your aubergine harvest Summer isn’t over just yet, and we hope you’ve got plenty of aubergines to use up with this tasty idea for your table from the BBC Good Food Show Summer. In the same family as tomatoes, peppers and chillies, aubergines can be easy to grow if you give them the right conditions. They need a good, rich, moisture-retentive soil, plenty of sun and warm conditions. A sunny greenhouse or windowsill is perfect for them. For tips on growing them, from our friends at BBC Gardeners’ World Magazine, read on below! How to grow Plant aubergine seeds indoors in January with a heated propagator or in March without one. Transfer the seedlings to 7.5cm pots when the first true leaves emerge. Later, plant them in the ground or individual 30cm pots filled with peat-free, multi-purpose compost. If growing aubergines outdoors, wait until the threat of frost is gone before placing them in their final growing spots. Caring for aubergines Aubergines thrive in consistent temperatures of around 20°C.To boost fruiting, you can either gently tap or shake the flowers to release pollen, or plant pollinator-friendly species nearby (though this may pose challenges in enclosed greenhouses).When your aubergine plants reach 30cm in height, prune the tips of the main stems to encourage side shoots. Once flowering begins, provide weekly doses of high-potash fertiliser or tomato feed, and lightly mist the plants to enhance fruit formation. When you have five to six fruits, remove any small fruiting shoots. Taller varieties may require staking, especially during fruit ripening. Maintain adequate watering and apply mulch as needed. Harvesting and storing The standard practice for harvesting aubergines involves picking them before their skin loses its shine. While this can indicate over-ripeness, it’s important to consider the specific traits of the aubergine variety you’re cultivating, as some may naturally have less glossy skins.When it comes to storing aubergines, they are at their best when picked fresh and cooked right away. Certain varieties may require slicing and salting before cooking to eliminate any bitterness. …and now for something delicious. Why not try this Stuffed Braised Aubergine recipe? As seen on the Summer Kitchen with Kwoklyn Wan at the BBC Good Food Show Summer 2023. Serves 4350g raw king prawns, shelled and deveined1/4 tsp sugar1/4 tsp white pepper1 tsp sesame oil1 tbsp vegetable oil, plus 1 tbsp for frying1 tsp Chinese rice wine or dry sherry1 egg1 tsp cornflour3 spring onions, chopped2 large aubergines For the sauce1 tbsp vegetable oil1 tsp chicken powder2 tbsp oyster sauce1 tsp dark soy saucepinch of white pepper1 tbsp Chinese rice wine or dry sherry5 garlic cloves, minced1 tbsp cornflour mixed with 2 tbsp water to create a slurry1 tsp sesame oil MethodPut the prawns into a blender and pulse until you have a chunky paste. Don’t over-mince the prawns. Transfer to a large bowl and add the sugar, white pepper, salt, sesame oil, vegetable oil, rice wine, egg, cornflour and half the spring onions. Mix well until you have an evenly distributed paste. Cover and chill for 30 mins.Cut the aubergines in half lengthwise and then slice into 2cm thick half moon shapes. Cut each aubergine half moon in half again from the skin side, but not all the way through – you’re creating a cavity for your filling. Using a teaspoon, fill the cavities with prawn paste, with it bulging out slightly.Heat a non-stick wok over a medium heat and add extra vegetable oil and fry the aubergines prawn side down until golden.While the prawn and aubergine is browning, combine the sauce ingredients except for the garlic, sesame oil and cornflour. Add 350ml to the sauce ingredients and mix well.Add the garlic to the wok and fry for 20 seconds until fragrant. Pour in the sauce around the aubergines. Turn the heat down to a low simmer and put a lid on the wok. Cook for 15 minutes.Remove the cooked aubergine and place on a serving plate. Give the cornflour slurry a mix to loosen and slowly add to the sauce to thicken, stirring continuously. Pour the sauce over the stuffed aubergines. Find more grow your own recipes Find out more about the Fair

A delicious recipe for your aubergine harvest Summer isn’t over just yet, and we hope you’ve got plenty of aubergines to use up with this tasty idea for your table from the BBC Good Food Show Summer. In the same family as tomatoes, peppers and chillies, aubergines can be easy to grow if you give them the right conditions. They need a good, rich, moisture-retentive soil, plenty of sun and warm conditions. A sunny greenhouse or windowsill is perfect for them. For tips on growing them, from our friends at BBC Gardeners’ World Magazine, read on below! How to grow Plant aubergine seeds indoors in January with a heated propagator or in March without one. Transfer the seedlings to 7.5cm pots when the first true leaves emerge. Later, plant them in the ground or individual 30cm pots filled with peat-free, multi-purpose compost. If growing aubergines outdoors, wait until the threat of frost is gone before placing them in their final growing spots. Caring for aubergines Aubergines thrive in consistent temperatures of around 20°C.To boost fruiting, you can either gently tap or shake the flowers to release pollen, or plant pollinator-friendly species nearby (though this may pose challenges in enclosed greenhouses).When your aubergine plants reach 30cm in height, prune the tips of the main stems to encourage side shoots. Once flowering begins, provide weekly doses of high-potash fertiliser or tomato feed, and lightly mist the plants to enhance fruit formation. When you have five to six fruits, remove any small fruiting shoots. Taller varieties may require staking, especially during fruit ripening. Maintain adequate watering and apply mulch as needed. Harvesting and storing The standard practice for harvesting aubergines involves picking them before their skin loses its shine. While this can indicate over-ripeness, it’s important to consider the specific traits of the aubergine variety you’re cultivating, as some may naturally have less glossy skins.When it comes to storing aubergines, they are at their best when picked fresh and cooked right away. Certain varieties may require slicing and salting before cooking to eliminate any bitterness. …and now for something delicious. Why not try this Stuffed Braised Aubergine recipe? As seen on the Summer Kitchen with Kwoklyn Wan at the BBC Good Food Show Summer 2023. Serves 4350g raw king prawns, shelled and deveined1/4 tsp sugar1/4 tsp white pepper1 tsp sesame oil1 tbsp vegetable oil, plus 1 tbsp for frying1 tsp Chinese rice wine or dry sherry1 egg1 tsp cornflour3 spring onions, chopped2 large aubergines For the sauce1 tbsp vegetable oil1 tsp chicken powder2 tbsp oyster sauce1 tsp dark soy saucepinch of white pepper1 tbsp Chinese rice wine or dry sherry5 garlic cloves, minced1 tbsp cornflour mixed with 2 tbsp water to create a slurry1 tsp sesame oil MethodPut the prawns into a blender and pulse until you have a chunky paste. Don’t over-mince the prawns. Transfer to a large bowl and add the sugar, white pepper, salt, sesame oil, vegetable oil, rice wine, egg, cornflour and half the spring onions. Mix well until you have an evenly distributed paste. Cover and chill for 30 mins.Cut the aubergines in half lengthwise and then slice into 2cm thick half moon shapes. Cut each aubergine half moon in half again from the skin side, but not all the way through – you’re creating a cavity for your filling. Using a teaspoon, fill the cavities with prawn paste, with it bulging out slightly.Heat a non-stick wok over a medium heat and add extra vegetable oil and fry the aubergines prawn side down until golden.While the prawn and aubergine is browning, combine the sauce ingredients except for the garlic, sesame oil and cornflour. Add 350ml to the sauce ingredients and mix well.Add the garlic to the wok and fry for 20 seconds until fragrant. Pour in the sauce around the aubergines. Turn the heat down to a low simmer and put a lid on the wok. Cook for 15 minutes.Remove the cooked aubergine and place on a serving plate. Give the cornflour slurry a mix to loosen and slowly add to the sauce to thicken, stirring continuously. Pour the sauce over the stuffed aubergines. Find more grow your own recipes Find out more about the Show

BBC Gardeners’ World Autumn Fair Beautiful Border winners announced The Autumn Fair’s Beautiful Borders are compact 9×9 show gardens packed with creative design features and planting, offering inspiration and achievable ideas for visitors with small garden spaces and challenging places. This year’s Beautiful Border theme is ‘My Garden Escape’. Awards were presented to talented garden designers on the opening day of the BBC Gardeners’ World Autumn Fair, in association with English Heritage, at Audley End House and Gardens, Saffron Walden. The winner of Best Beautiful Border and a Platinum award was Hertfordshire-based Rachel Sporborg from Rachel Sporborg Design. Her Border design, Free Thinking, was inspired by artist David Tremlett’s wall drawing, Drawing for Free Thinking, installed at Tate Britain’s Manton Stairwell. The Border contrasts rigid hard landscaping with soft, relaxing movement in the planting and offers a vision of the garden as a way to escape and relax from the constraints of modern life. Drawing the eye in, an expansive steel arch frames the planting and a central circulating water feature designed for physical and contemplative reflection. The autumnal planting includes grasses and perennials with a Viburnum Plicatum ‘Watanabe’ as the signature shrub. Winner of the BBC Gardeners’ World Magazine Subscriber Border Award was Consuelo Franco, Assistant Head Gardener at Ballynatray House Estate in Waterford, for On Cloud 9, a Border design inspired by country walks, open skies and the ever-changing cloudscape. /*! elementor-pro - v3.19.0 - 07-02-2024 */ @charset "UTF-8";.entry-content blockquote.elementor-blockquote:not(.alignright):not(.alignleft),.entry-summary blockquote.elementor-blockquote{margin-right:0;margin-left:0}.elementor-widget-blockquote blockquote{margin:0;padding:0;outline:0;font-size:100%;vertical-align:baseline;background:transparent;quotes:none;border:0;font-style:normal;color:#3f444b}.elementor-widget-blockquote blockquote .e-q-footer:after,.elementor-widget-blockquote blockquote .e-q-footer:before,.elementor-widget-blockquote blockquote:after,.elementor-widget-blockquote blockquote:before,.elementor-widget-blockquote blockquote cite:after,.elementor-widget-blockquote blockquote cite:before{content:none}.elementor-blockquote{transition:.3s}.elementor-blockquote__author,.elementor-blockquote__content{margin-bottom:0;font-style:normal}.elementor-blockquote__author{font-weight:700}.elementor-blockquote .e-q-footer{margin-top:12px;display:flex;justify-content:space-between}.elementor-blockquote__tweet-button{display:flex;transition:.3s;color:#1da1f2;align-self:flex-end;line-height:1;position:relative;width:-moz-max-content;width:max-content}.elementor-blockquote__tweet-button:hover{color:#0967a0}.elementor-blockquote__tweet-button span{font-weight:600}.elementor-blockquote__tweet-button i,.elementor-blockquote__tweet-button span{vertical-align:middle}.elementor-blockquote__tweet-button i+span,.elementor-blockquote__tweet-button svg+span{margin-left:.5em}.elementor-blockquote__tweet-button svg{fill:#1da1f2;height:1em;width:1em}.elementor-blockquote__tweet-label{white-space:pre-wrap}.elementor-blockquote--button-skin-bubble 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.elementor-blockquote__tweet-button,.elementor-blockquote--button-skin-classic.elementor-blockquote--button-view-icon .elementor-blockquote__tweet-button{padding:0;width:2em;height:2em}.elementor-blockquote--button-skin-bubble.elementor-blockquote--button-view-icon .elementor-blockquote__tweet-button i,.elementor-blockquote--button-skin-classic.elementor-blockquote--button-view-icon .elementor-blockquote__tweet-button i{position:absolute;left:50%;top:50%;transform:translate(-50%,-50%)}.elementor-blockquote--button-skin-bubble .elementor-blockquote__tweet-button:before{content:"";border:.5em solid transparent;border-right-color:#1da1f2;position:absolute;left:-.8em;top:50%;transform:translateY(-50%) scaleY(.65);transition:.3s}.elementor-blockquote--button-skin-bubble.elementor-blockquote--align-left .elementor-blockquote__tweet-button:before{right:auto;left:-.8em;border-right-color:#1da1f2;border-left-color:transparent}.elementor-blockquote--button-skin-bubble.elementor-blockquote--align-left .elementor-blockquote__tweet-button:hover:before{border-right-color:#0967a0}.elementor-blockquote--button-skin-bubble.elementor-blockquote--align-right .elementor-blockquote__tweet-button:before{left:auto;right:-.8em;border-right-color:transparent;border-left-color:#1da1f2}.elementor-blockquote--button-skin-bubble.elementor-blockquote--align-right .elementor-blockquote__tweet-button:hover:before{border-left-color:#0967a0}.elementor-blockquote--skin-boxed .elementor-blockquote{background-color:#f9fafa;padding:30px}.elementor-blockquote--skin-border .elementor-blockquote{border-color:#f9fafa;border-left:7px #f9fafa;border-style:solid;padding-left:20px}.elementor-blockquote--skin-quotation .elementor-blockquote:before{content:"“";font-size:100px;color:#f9fafa;font-family:Times New Roman,Times,serif;font-weight:900;line-height:1;display:block;height:.6em}.elementor-blockquote--skin-quotation .elementor-blockquote__content{margin-top:15px}.elementor-blockquote--align-left .elementor-blockquote__content{text-align:left}.elementor-blockquote--align-left .elementor-blockquote .e-q-footer{flex-direction:row}.elementor-blockquote--align-right .elementor-blockquote__content{text-align:right}.elementor-blockquote--align-right .elementor-blockquote .e-q-footer{flex-direction:row-reverse}.elementor-blockquote--align-center .elementor-blockquote{text-align:center}.elementor-blockquote--align-center .elementor-blockquote .e-q-footer,.elementor-blockquote--align-center .elementor-blockquote__author{display:block}.elementor-blockquote--align-center .elementor-blockquote__tweet-button{margin-right:auto;margin-left:auto} “Rachel’s design has great presence and visual appeal, complemented by a restricted planting palette that carried off the vision with great panache.” Ian Hodgson, Head assessor Rachel Poletti-Gadd, Portfolio Director – Gardening Division at Immediate Live, organisers of the BBC Gardeners’ World Autumn Fair, said: “Following the Autumn Fair’s successful launch last year, we are absolutely delighted that so many talented designers applied to enter this year’s Beautiful Borders competition. The Beautiful Borders offer show visitors a huge range of ideas to take home and try in their own gardens. A lot of hard work, dedication and commitment goes into designing and building Beautiful Borders and we wish Rachel and Consuela our hearty congratulations.” READ THE FULL PRESS RELEASE HERE “We loved the artistry in Consuelo’s Border which was underpinned by a diverse range of interesting plants.” Ian Hodgson, Head assessor Discover all the gardens from the Autumn Fair See who joined us at Audley End