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

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. /*! elementor - v3.15.0 - 20-08-2023 */ .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-bottom:0;flex-grow:1;border-top: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:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top: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

It's the summer of cornflowers We’ve got the perfect addition to your summer garden – cornflowers! Coming in deep blues and shades of pink, maroon and white, these ruffled flowers make a lovely addition to a border or garden path. With some tips from our friends at BBC Gardeners’ World Magazine, you’ll be able to get growing in no time. Need some more inspiration? If you visited BBC Gardeners’ World Live, you would have seen Paul Stone’s headline A Garden Fit for a King, which featured an array of beautiful cornflowers. Scroll below to see the gallery.What’s more, if you’re looking for even more garden inspiration for the season ahead, why not make a date for the BBC Gardeners’ World Autumn Fair at Audley End House & Gardens from 1-3 September. FIND OUT MORE ABOUT THE AUTUMN FAIR Growing and caring for cornflowers Grow cornflowers in sun and well-drained soil, sowing seed directly into weed-free ground or into pots, in spring. Thin out the resulting seedlings. After that, little care is needed apart from deadheading to encourage more blooms. Grow cornflowers as a gap-filler in any bare spots in borders, as part of a seed mix to create an annual flowering meadow, or in pots. Well-drained soil is best, and sun for at least half the day. Cornflowers do best in soil with low fertility so there’s no need to add fertilizer or organic matter. Cornflowers in pots need a general-purpose , peat-free potting compost mixed with a third by volume of coarse grit. Shorter-growing varieties are best for pots as taller ones tend to flop without support. Be aware that cornflowers bloom for around 10-12 weeks, which isn’t as long as many summer-flowering bedding plants. Ideally, sow seeds directly where plants are to flower. Otherwise sow in seed trays and harden them off before planting out in spring, spaced 15cm apart.Remove faded flower heads to encourage more blooms to form. Once flowering is over, you can pull up and compost the plants, or leave them to self seed and provide food for birds such as goldfinches. PropagationCornflowers usually self-seed readily, but if you want to save the seed, collect it from the faded flowers. Store the seed in an envelope and sow from early spring to early summer, 0.5-1cm deep, either in drills, or simply by scattering the seed and lightly raking to cover with soil. Thin the resulting seedlings to 10-15cm apart. Making several sowings throughout spring will ensure a succession of flowers through summer.If ground or weather conditions do not permit outdoor sowing, an alternative is to sow in modular trays or small pots under cover in an unheated greenhouse or polythene tunnel. 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.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)} Find garden inspiration for the season ahead at the BBC Gardeners’ World Autumn Fair at Audley End House & Gardens from 1-3 September. FIND OUT MORE ABOUT THE AUTUMN FAIR Garden inspiration at the Autumn Fair Find out what's on at the Autumn Fair

Pruning apples this summer? Get top tips If you’ve got apple trees, don’t forget to prune them in the summer to regulate new growth on your plants and prevent diseases. With some help from our friends at BBC Gardeners’ World Magazine, we’ve got some top tips below to help you prune in the summer months. What’s more, there’ll be plenty of grow your own advice and tips at the BBC Gardeners’ World Autumn Fair from 1-3 September at Audley End House & Gardens, Essex. On the Let’s Grow Stage, you’ll find be able to make the most of your apple harvest with Sara Ward. Find out how to press apples for juice and cider, and use the pulp for jelly and wine. let's grow stage BOOK TICKETS Tips for summer pruning Make sure you use the best tools for pruning – for clean cuts that heal quickly. Avoid loppers, as they can bruise the stems.Avoid pruning fruiting spurs on your apple tree. These spurs are often short and stubby with closely spaced leaves. If your fruiting spurs are bunched too closley together, cut away the old branches to open up the branches and allow better air circulation. Remove stems that clearly must go: anything dead, diseased or damaged, and any upright shoots growing above the top tier of branches. Shoots that will need pruning are produced from the main branches and will have been produced this year. Cut these back to within three to four leaves of last year’s growth. The upright shoots should be around 18-23m long. Cut just above a leaf joint, at an angle away from it. Shorten all side shoots and leave unpruned ones where needed to extend the main framework of the tree. Where shoots have developed from laterals that were pruned last year, cut this year’s growth back to one leaf. Prune your apple tree with the aim of spacing the knobbly fruiting spurs around 10cm apart to avoid overcrowded spurs and allowing better air flow to the plant. Don’t miss the Let’s Grow Stage at the BBC Gardeners’ World Autumn Fair where you’ll find be able to make the most of your apple harvest with Sara Ward. Find out how to press apples for juice and cider, and use the pulp for jelly and wine. BOOK TICKETS Find out more about the Let's Grow Stage Find out what's on at the Autumn Fair

Grow your own tips for rocketing success Rocket boasts zesty, peppery foliage, perfect for adding a kick to your salads. Try growing your own and adding them into a delicious Mushroom ricotta tart recipe as seen on the Big Kitchen at the BBC Good Food Show Summer this year. While the optimal sowing period is from March to September, you can still achieve a bountiful harvest of flavorful leaves even with later plantings. Pluck the tender leaves as required, relishing in abundant harvests that can span weeks. To ensure an uninterrupted supply, sow seeds every fortnight during the spring and summer seasons. As autumn draws near, safeguard your arugula plants from chilly temperatures by draping them with layers of horticultural fleece. This protective measure could extend your harvesting period right up until the initial frost sets in.We’ve paired some top tips from our friends at BBC Gardeners’ World Magazine with the tart recipe below!Looking for even more grow your own inspiration? Book a day out at the BBC Gardeners’ World Autumn Fair from 1-3 September at Audley End House & Gardens, Essex. Make a beeline for the Let’s Grow Stage to dig into plenty of grow your own talks and inspiration. let's grow stage BOOK TICKETS Growing rocket in containers is straightforward. Start by filling a pot or suitable container, leaving a small gap below the rim, with damp, peat-free, all-purpose compost. Sow the rocket seeds with care, maintaining a recommended spacing of approximately 3cm between each seed. Gently overlay a thin compost layer, then delicately water the seeds using a watering can equipped with a rose attachment. This ensures the seeds are adequately moistened without disruption. Use a string or cord to delineate the planting row. Sow in a straight line 1m-2m long. Sowing in a straight line will enable you to pick out any weed seedlings.  A packet of rocket seeds typically contains an ample supply – often sufficient for sowing a row spanning up to 6m long. You may end up with a large harvest of rocket if sown all at once. Sow a small quantity at a time regularly for a prolonged harvesting window. Sow your rocket seeds thinly along the row, spacing them out evenly 3cm apart. Water the seeds in well. Mushroom ricotta tart As seen on the Summer Kitchen with Helena Busiakiewicz at the BBC Good Food Show Summer 2023. Recipe credit: BBC Good Food Magazine. Serves 41 sheet ready-rolled puff pastry2 tbsp olive oil525g family pack mushrooms2 garlic gloves, 1 finely sliced, 1 crushed250g tub ricottagood grating of nutmeg1/4 small pack of parsley, leaves only and roughly chopped50g rocket MethodHeat the oven to 220C/200C fan/gas 7 and place a baking tray inside. Unroll the pastry onto a piece of baking paper and score a border around the pastry around 1.5cm in from the edge. Place the pastry (on the paper) on the baking tray and cook for 10-15mins.Heat the oil in a large lidded pan and cook the mushrooms for 2-3mins, with the lid on. Remove the lid and add the sliced garlic and cook for 1 min to get rid of excess liquid.Mix the crushed garlic with the ricotta and nutmeg and season well. Remove the pastry from the oven and gently push down the risen centre. Spread over the ricotta mixture and spoon on the mushrooms and garlic. Bake for 5 mins and then scatter over your parsley and rocket to serve. Book a day out at the BBC Gardeners’ World Autumn Fair from 1-3 September at Audley End House & Gardens, Essex. Make a beeline for the Let’s Grow Stage to dig into plenty of grow your own talks and inspiration. BOOK TICKETS Find out more about the Let's Grow Stage BBC Good Food Market

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!

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. 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

You do have green fingers, you just don't know it yet! Adam Marshall took up the challenge of creating a Beautiful Border at this year’s Show. Find out more about his journey building the Border, which he was awarded Gold for… We asked Adam to share his thoughts and motivations during his journey at BBC Gardeners’ World Live. Written by Adam Marshall “I don’t have green fingers.” Is a statement I’ve heard countless times, from countless people and it’s a statement that, I always have a little internal giggle because at one time, I probably had a similar mindset.Growing up, gardening was all around me, I had family members who gardened, both ornamental and edible. I never really thought gardening was for me though. As a child my Mum would let me stay up later on a Friday night and watch Ground Force and Gardeners World with her. If I didn’t watch those with her, it was bedtime. I witnessed my parents move into a new build with a garden of mud and transform that garden on a budget, over many years.I believe this subconsciously gave me an understanding, that anyone can create a beautiful garden, whether that be within the traditional understanding of a garden, or tending to plants within another space. We all have green fingers. It wasn’t until many years later, that I started to appreciate gardening and the power of it for myself. Without boring you, I had a bad 2019 and I needed something to improve my physical capacity. I decided that something, was going to be gardening. And do you know what?I loved it! Gardening allowed me to escape, it truly engrossed me so my busy mind was taken off of other worries. I had not had an interest, which had relaxed my mind this way since playing football. Gardening is truly powerful, and although we feel we are tending to our gardens it is in fact, our gardens that tend to us, both physically and mentally. That is exactly what happened.That was exactly the message behind my beautiful border this year at gardeners world live, Strengthen your Body, Heal your Mind & Feed your Soul. It contained a cloud tree, which represented the gardener stood strong and proud at the end of the garden, having been shaped and nurtured through the garden. It was a design that received a lot of love from everyone, and many asked how long it had taken to design the garden?The truth is, it was a pretty spontaneous decision to apply for Gardener’s World. I had been on a TikTok live stream with another gardener and a garden designer suggested I took part. I laughed off the idea, but internally knew I would love to do it. The deadline for application was the following Monday and so, I gave myself the weekend to create a design, submitted it and thought, if it’s meant to be, it’s meant to be.It was meant to be! A few days later I received an acceptance email, but with a query about sourcing some of the plants, including the large cloud tree, due to the cost of them. Don’t worry, I’ll sort it, I replied!Sure enough, with the help of some amazing companies, family and Instagram fam, I was able to recreate my design. I stood at the foot of the beautiful border and thought, ‘you did it’. You see my beautiful border was my story and this felt like the end of a chapter. It felt like closure of a time of my life I’d gone through and despite the struggles of that time, I had navigated my way through. That cloud tree represented me, here I was standing strong and proud, looking over Gardener’s World, the show I had watched with my Mum all those years ago.As one chapter closes, a new one opens, so I’m excited to see where this gardening journey takes me. I hope it isn’t as bumpy as the last one but even if it is, I’ll remember the words on the pull up bar arch.’Under this pressure, under this weight, we are diamonds taking shape.’ Congratulations to Adam, who was awarded Gold for his Strengthen your body, feed your mind and heal your soul Beautiful Border. If you didn’t see the garden at the Show, read all about it here.What’s more, if you’re inspired to design and create your own Beautiful Borders at one of our events, keep your eyes peeled for applications to go live soon!Or, get in touch with [email protected] for more details.

One-pan lemon sole with homegrown basil Grow your own  basil to add flavour to your summer cooking, with tips from our friends at BBC Gardeners’ World Magazine. Packed with flavour, we’ve got the perfect one-pan recipe to use your basil in, from the BBC Good Food Show Summer 2022.  In the warmer months, basil is the perfect addition to your windowsill or vegetable patch, and packs fantastic flavours for summer dishes. Read on below for tips on growing basil from our friends at BBC Gardeners’ World Magazine and to find out more about a delicious one-pan lemon sole recipe, using your basil, from the BBC Good Food Show Summer in 2022. Sowing  Sow basil seed from spring to summer so you have a continuous crop. Sow in containers for a lasting cropGrow in well-drained, fertile soil in a warm, sheltered positionStart seedlings off in pots on a warm, but not sunny windowsill. Pot on into individual pots when plants are big enough to handle.Help your basil acclimatise to conditions outdoors by standing them outside in a sheltered spot and bring them back in at night. Caring for basil Outdoors, basil needs protection from wind and frost. Always water with care, ideally before midday, and avoid splashing the leaves. Water sparingly – basil hates to sit in wet compost!Expect to pot up your basil a few times in the growing season as plants grow fast in containers.Basil is a half-hardy annual, so new plants will be needed each year.  Harvest Pick the leaves and tops of basil regularly throughout the summer to use fresh. You can be quite ruthless, so long as you leave at least three pairs of side shoots so your plants can regrow. Don’t wash the leaves until you’re ready to use them as they’ll turn slimy. One-pan lemon sole This recipe is from the BBC Good Food Show Summer 2022, as seen on the Italian Kitchen from Chris Baber.  Serves 4Ingredients2 tbsp olive oil2 garlic cloves, thinly sliced2 red onions, cut into 1cms slices3 peppers, thinly sliced4 tomatoes, quartered10 pitted black olives1 lemon, zested and juiced1 small bunch of basil leaves4 lemon sole fillets250ml white wineolive oil, to servecrusty bread, to servedrizzle of extra virgin MethodHeat the oven to 220C/200C fan/gas 7. Heat up the olive oil in a large, non-stick ovenproof frying pan over a medium-high heat. Add the garlic for 1 min and add the onions, peppers, tomatoes and olives. Season with salt and pepper. Cook for 10-12 mins until the veg begins to soften.Add the lemon zest, half the basil and wine. Bring to the boil, reduce the hear and simmer for 5 mins. Place the fish on top of the veg and season with salt and pepper. Transfer the pan to the oven and bake for 12-15 mins until the fish is cooked.Scatter over your remaining basil leaves and finish with lemon juice and a drizzle of extra virgin olive oil. Serve with crusty bread to mop up the juices. Find out what's on at BBC Gardeners' World Live 2023 Find out more about the BBC Good Food Show Summer