Dig into a home-grown raspberry tiramisu There’s nothing quite like home-grown raspberries, which is why we’ve put together some top tips on how to grow them, plus a delicious recipe from the BBC Good Food Magazine, as seen at the BBC Good Food Show Summer… If you’ve already planted raspberries, now is about the time they’ll be ready for picking, washing and preparing for the kitchen, whether its a handful of the berries on your cereal, or in a tantalising dessert. With some help from our friends at BBC Gardeners’ World Magazine, we’ve put together some top tips on growing raspberries, accompanied by a delicious raspberry tiramisu recipe  from the BBC Good Food Show Magazine, demonstrated at the BBC Good Food Show this summer by Cassie Best on the Italian Kitchen. Planting  In late autumn, or early winter, plant raspberry canes in a sunny spot 45cm apart with 1.8m between rows, in well-drained soil. Before planting, soak the roots in water, and cover the roots with about 5cm of soil. Keep any white buds at the stem base at soil level. In springtime, feed the canes with a general fertiliser and use mulch to keep the roots moist. Summer-fruiting raspberriesThese raspberries fruit after a year. Prune out weak shoots as they develop an tie in new canes with a spacing of 15cm. After fruiting, cut the canes that have produced fruit to soil level. Summer-fruiting canes need a bit more support, so tie them as the grow. /*! 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} Autumn-fruiting raspberriesThese raspberries produce canes that flower and fruit the same year. Cut down the canes in the winter to allow new ones to develop in a wide row the following year. Once shorter, the canes will be able to support each other. Tips for pests and diseasesUse netting to protect the fruit from birds and other small mammalsSometimes raspberry plants suffer from rasperry nutrient deficiency – use a high nitorgen fertiliser and mulch annually to prevent this.You might spot green shield bugs on your plants – these won’t harm your plants so don’t worry about them! Harvesting and what to do nextPick the fruit gently to avoid crushing them. Ripe raspberries will tumble off the plant into your hands.For delicious results, pick and eat our raspberries on the same day.Raspberries can be stored in the fridge, or frozen in a dish to be eaten later.You can also make your harvest into a delicious jam, purée, or smoothie. Feeling inspired? Why not try making a refreshing raspberry tiramisu, using Cassie Best’s berrylicious recipe, as seen at the BBC Good Food Show Summer at the 2022 Show. Find out more below… /*! 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)} Raspberry tiramisuThis recipe is from BBC Good Food Magazine, as seen on the Italian Kitchen at the BBC Good Food Show Summer with Cassie Best.Serves 66 egg yolks175g caster sugar300ml pot double cream500g mascarpone1 tbsp vanilla extract24 sponge fingers150ml marsala or sweet wine350g raspberriesicing sugar, to dust Method 1.Put the egg yolks and sugar into a heatproof bowl, set over a pan of simmering water. Whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for 1 minute until cool.2.In another bowl beat the cream, marsala and vanilla extract until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.3.Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hours.4.Dust the tiramisu with icing sugar just before serving in big bowls. BBC Gardeners’ World Live will be back alongside the BBC Good Food Show Summer from 15-18 June 2023. Find out more below… Delve into garden inspiration from the 2022 Show Gardens and Beautiful Borders Find out more about the BBC Good Food Show Summer

Recipe from the Veg Patch, Mary Berry's Plum Tomato, Olive and Marjoram Tart With tomato seeds started off indoors in April, they’ll be ready to plant out in May and June. With this in mind, we’ve asked our resident expert Matt Biggs for his expert tips on growing tasty toms, and paired this with Mary Berry’s delectable plum tomato, olive and marjoram tart recipe, as demonstrated at the BBC Good Food Show Summer.We’ll be joined by Matt Biggs at BBC Gardeners’ World Spring Fair, and Dame Mary Berry will join Adam Frost for a very special session on Saturday at BBC Gardeners’ World Live. Tips from the Veg Patch: Matt Biggs‘s top tips for growing tomatoes If your plants are a bit ‘leggy’ don’t worry, planting tomatoes 5-10cm or more deeper than they are in the pot, so you are burying the stems. Tomatoes produce roots from the stems, so they will develop a larger root system for better uptake of food and water.  As the plant grows, shoots form where the base of the leaf joins the main stem. Pinch these out with your finger and thumb rather than secateurs, when they are 2.5cm long. This ensures that you have one main stem, all the energy goes into producing fruit and the plant remains nice and tidy. Bush or trailing tomatoes don’t need ‘pinching out’.  To guarantee a good crop of tomatoes, tap the fully open flowers with your finger around mid-day on a warm sunny day to ensure pollination takes place. You will see pollen falling from the flower. Do this every time a new cluster of flowers appears.  You can grow tomatoes indoors in growing bags, in a shallow tray, by a sunny patio doors or smaller bush varieties on a windowsill. If you are using growing bags, turn them vertically, shake the bag so the compost settles, then fold the excess plastic underneath, planting two plants in the bag rather than the recommended three. This means there is less competition for nutrients and water and avoids problems with ‘Blossom End Rot’, where the end of the fruit turning brown.  You can grow tomatoes in pots of multipurpose compost at least 30 cm in diameter. Keep the compost moist at all times to stop the fruit from splitting, watering the compost, around the base, not the foliage and feed with high potash fertiliser, according to the manufacturers instructions, to encourage flowering and fruiting. Recipe from the Veg Patch: Mary Berry‘s Plum Tomato, Olive & Marjoram Tart Serves 6For the pastry150g plain flour, plus extra for dusting75g butter, chilled & cut into cubes1 egg, beaten For the filling2 eggs200ml crème fraîche50g Cheddar cheese, grated50g Parmesan cheese, grated1 tbsp finely chopped marjoram6 large plum tomatoes, skinned and sliced into rounds12 pitted black olives, halved½ tbsp balsamic vinegar MethodFor the pastry, measure the flour and butter into a food processor and whizz until the mixture is like breadcrumbs. Alternatively, place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and whizz again until a ball of dough is formed.Sprinkle your work surface with flour and roll out the dough to the thickness of a £1 coin and large enough to fit into a 12 x 36cm loose-bottomed tranche tin with 2.5cm-3cm sides. Line the base and sides with the pastry, leaving a generous edge to allow for shrinkage in the oven, prick the pastry all over with a fork and chill in the fridge for 30 mins.Heat the oven to 200C/fan 180C/gas 6 and place a large baking sheet inside to get very hot.For the filling, break the eggs into a jug or bowl, add the crème fraîche, Cheddar, Parmesan and half of the marjoram. Season with salt and pepper and mix until combined.Line the pastry case with baking paper and baking beans, place it on the hot baking sheet and bake blind for 15 mins. Remove the paper and beans and return to the oven for a further 5 mins to dry out. Remove the pastry case from the oven and lower the oven temperature to 180C/fan 160C/gas 4.Pour the filling into the pastry case and lay the tomato slices overlapping in five or six rows widthways across the top. Arrange the olive halves in between the rows of tomatoes and sprinkle with the remaining marjoram. Brush the tomatoes and olives with the balsamic vinegar.Bake for 25–30 mins until the pastry is golden and cooked and the top is browned. Trim the edges to remove any overhanging pastry, then carefully remove from the tin and serve warm with dressed salad leaves. Find out more about BBC Gardeners' World Spring Fair Find out more about the BBC Good Food Show Summer