Good Food https://www.bbcgoodfood.com/author/miriamnice Mon, 19 Oct 2026 16:18:31 GMT en hourly 1 Fluffy American pancakes https://www.bbcgoodfood.com/recipes/american-pancakes https://www.bbcgoodfood.com/recipes/american-pancakes Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top these thick pancakes with fruit, jam or syrup, or rashers of crispy bacon Miriam's tips for the perfect American pancakes:

• If you’d like to serve all your pancakes at once, I recommend heating your oven to its lowest setting and popping a couple of baking trays inside. As you cook each batch, transfer the pancakes to the trays to keep them warm until you’re ready to serve.
• For extra flavour, try adding a handful of chocolate chips or blueberries to the batter just before cooking. You can also experiment with toppings: maple syrup is a classic, but crispy bacon, sliced banana, peanut butter and jam, or even a quick fruit compote all work beautifully.
• If you’re making pancakes for a crowd, you can prepare the batter in advance and keep it covered in the fridge for up to a day. Give it a quick whisk before cooking, as it may thicken slightly while resting.
• I try not to overmix the batter - a few small lumps are absolutely fine. Mixing too much can make the pancakes a little tough, whereas a lightly mixed batter gives a lovely soft, fluffy texture.

]]> How to cut a pineapple https://www.bbcgoodfood.com/howto/guide/how-cut-pineapple https://www.bbcgoodfood.com/howto/guide/how-cut-pineapple Read our simple guide for how to cut a pineapple. This refreshing tropical fruit can be cut into chunks in salads and kebabs or sliced up in a dessert. Want to know how to prepare a pineapple? Chopping up these prickly fruits can be a bit daunting if you haven’t done it before, so follow our simple steps to minimise waste and faff. Talking of waste, the skin and core that's left over from your pineapple prep can be used to make a delicious iced tea – giving them one more use before they hit the compost bin.

Watch our video on how to prepare and chop a pineapple:

View Green Video on the source website

How to cut a pineapple into chunks

These small blocks of pineapple are perfect for fruit salads, fruit kebabs or adding to savoury dishes – or even for the barbecue.

• 1 ripe pineapple

1. Cut off the base and the leafy top of the pineapple and discard them. Stand the fruit up on one of the cut ends.
2. Slice away the tough skin using a sharp or serrated knife, curving the blade a little as you cut to follow the shape of the pineapple.
3. You will find that there are small indentations on the fruit with small spokes in the middle – these are called the eyes. To remove these you can either slice the skin off with a deeper incision, or cut them out in a groove from one eye to another in a diagonal line. This will result in a corkscrew style design when you have finished.
4. To remove the core, quarter the pineapple and slice the core away from the middle of each quarter.
5. Chop the remaining pineapple flesh into large chunks, or cut each quarter in half again before chopping into small pieces.

How to cut a pineapple into rings or slices

Thin slices of pineapple can be served as part of a fresh fruit platter or to decorate a dessert. You can leave the core in, as it's edible but a little tougher than the rest of the fruit, or you can cut it out if you prefer.

Slice the pineapple thickly and remove the core to make pineapple rings. These can be used in classic recipes like pineapple upside-down cakes, or simply griddled.

• 1 ripe pineapple

1. Use a serrated knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard.
2. Remove the eyes from the pineapple either by slicing them out with a knife or carving them out in a groove all the way around the pineapple, producing a spiral effect.
3. Rest the pineapple on its side, then cut into wafer-thin slices for pineapple carpaccio or cut into thicker slices if you prefer.
4. For pineapple rings, lay a thick slice of pineapple on the board and cut the core out using a small round cookie cutter. Repeat with the rest of the slices.

How to serve pineapple

Pineapples are intensely sweet, with a citrusy sharpness and strong fruity perfume. Their sweetness means they’re great in desserts or fruit salads but their sharpness also works well in savoury recipes, including salsas, marinades and spicy pork or fish dishes.

Once your fruit is prepared, take a look at our pineapple recipes for more inspiration on desserts, drinks and mains to serve them in.

Frequently asked questions

1. When are pineapples in season?

Pineapples are at their peak season from March - July, but are widely available all year round.

2. Are pineapples good for you?

Not only does a slice of pineapple count towards your 5-a-day, they’re a good source of fibre and vitamins too. Find out more about the health benefits of pineapples.

3. How to tell if a pineapple is ripe

Ripe pineapples should have a good strong ‘sweet’ fragrance and a golden colour. Avoid fruits that have an unpleasant smell or a discoloured skin.

4. What to look for when choosing a pineapple

Ripe pineapples will be a green or golden/grey colour, and if you pull out a spiky leaf from the top of the crown it should pop out with very little effort.

Get some recipe inspiration:

1. Sweet & sour chicken

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up.

2. Carrot & pineapple cake

Make this budget-friendly tropical cake with canned or fresh pineapple. If you're using fresh, decorate with pineapple 'flowers' for the wow factor.

3. Coconut panna cotta with pineapple salsa

Teamed with a fruity salsa, this creamy, rich, and tangy panna cotta is hard to resist.

4. Cheat’s pineapple, Thai basil & ginger sorbet

An easy blended sorbet with vibrant Thai basil and spicy ginger.

5. Pineapple smoothie

Blend fresh pineapple and banana with lime juice to make this tangy pineapple smoothie. It's great for breakfast and kids will love it too.

Find more perfect pineapple recipes...

Pineapple recipe collection
What to do with pineapple
Top 10 retro British desserts

How else do you like to serve pineapple? Leave a comment below...

]]> Christmas margarita https://www.bbcgoodfood.com/recipes/christmas-margarita https://www.bbcgoodfood.com/recipes/christmas-margarita Try this soft and fruity take on the classic margarita with bright citrus and a gentle maple finish. It would be a wonderful addition to a special Christmas brunch Winter hugo https://www.bbcgoodfood.com/premium/winter-hugo https://www.bbcgoodfood.com/premium/winter-hugo Replace traditional elderflower liqueur with fennel syrup and vodka in this cocktail to make it perfect for winter. It’s fresh, but more herbal than floral Cosmopolitan mocktail https://www.bbcgoodfood.com/recipes/cosmopolitan-mocktail https://www.bbcgoodfood.com/recipes/cosmopolitan-mocktail Balance the sweet, sharp flavours with ginger in this alcohol-free take on a cosmopolitan. Don’t be put off by the salt – it brings everything together White forest float https://www.bbcgoodfood.com/premium/white-forest-float https://www.bbcgoodfood.com/premium/white-forest-float This grown-up take on a soda float is packed with sweet cherry and almond notes, and topped with vanilla ice cream. A touch of ginger balances the sugar What’s in season – October https://www.bbcgoodfood.com/howto/guide/whats-season-october https://www.bbcgoodfood.com/howto/guide/whats-season-october Make the most of autumn with our tips on what to buy, cook and eat in October. Discover recipes using seasonal veg, fruit and nuts. View Green Video on the source website

October brings thoughts of stews, squashes and apples – think apple harvests, apple-tasting days and the promise of toffee apples. Cosy autumnal baking recipes like French apple tart and sticky pear & ginger cake are also on the kitchen agenda.

Autumn is a season of contrasting temperatures, not only outside, but also in our favourite dishes – such as steaming bowls of soup served with wedges of cheese on toast, chilled butter on jacket potatoes or a scoop of vanilla ice cream under a dense square of hot sticky toffee pudding.

As well as these autumnal classics, there are plenty of lesser-known fruits and vegetables still in season at this time of year, such as quince and kohlrabi. See below for more seasonal inspiration.

As the weather turns crisp, it's the perfect time to explore new flavours with our autumn recipes. Whether you're craving one of our cosy autumn pasta recipes, hearty autumn vegetarian recipes or looking to bake on a budget with our budget autumn baking recipes, we've got you covered. Discover healthy autumn recipes and vibrant autumn salad recipes, and make the most of the season’s best ingredients. Dive into these collections and get inspired for delicious autumn cooking.

Once your produce is ready to go, check out our October recipes for more dinner inspiration.

October seasonal produce

1. Kale

You can find a variety of plants under the umbrella term 'kale', from the long and undulating blue-green leaves of cavolo nero to the scrunchy curly kale. For a quirky option, try the hybrid kalettes – a cross between kale and brussels sprouts. This autumn season, try making our punchy kale and kimchi fried rice, which comes together in 30 minutes for a speedy midweek dinner. Or save our hearty chorizo and kale brothy rice and creamy butter bean, kale and lasagne soup for colder evenings.

2. Horseradish

Horseradish root can look a bit odd, like a large, slightly darker and thinner parsnip. You don’t need much for a decent batch of horseradish sauce but the fresh stuff doesn’t keep, so grate all of it and freeze what you don’t use. It’s eye-stinging work, so open the windows before you start – or, better still, use a food processor to finely chop the horseradish. Try Tom Kerridge's stout-braised short ribs with horseradish and carrots for a perfect family feast, or our juicy apricot orange horseradish air fryer chicken thighs with a rainbow confetti salad. Leftover horseradish sauce is good in mashed potato, with smoked salmon or as a dip for pizza crusts.

3. Kohlrabi

Light green with tendril-like branches, taste-wise kohlrabi is a cross between broccoli and radish. Serving it raw allows the crisp texture to shine through but it does also roast well. The leaves are edible, too – cook as you would spinach or cabbage. The only parts of the kohlrabi to discard are the tough outer skin and the shoots. Look for smaller kohlrabi that feel heavy for their size and whip up a peppery kohlrabi slaw or shaved kohlrabi salad with pickled jalapeño dressing. Alternatively, try roasting them with baby plum tomatoes in our kohlrabi traybake.

4. Quince

A popular use for quince is as a sweet, sharp jelly served with hard cheeses (known as quince paste, quince cheese or membrillo). See our quince & rosewater jelly and quince paste recipe to find out how to make your own quince paste. Alternatively, try them baked in our our moreish quince and apple hand pies or used as a glazed on our beef brisket for a savoury weekend showstopper.

5. Pumpkin

Pumpkins are the winter squash family stars best known for their role as Halloween lanterns. Beneath their tough orange or yellow skin lies bright orange flesh that's sweet and honeyed. They're also packed with fibre and a variety of vitamins and minerals. When choosing a pumpkin, look for one that feels heavy for its size with smooth, firm skin. Smaller pumpkins tend to have more flesh, making them an excellent choice for cooking. While their thick skin can be tricky to crack, the soft, sweet flesh inside is worth the effort. Pumpkins are delicious roasted or used in stews, soups, and even desserts. Try our creamy pumpkin pasta for a comforting vegetarian dinner, freezable curried pumpkin soup for an easy midweek meal or autumnal maple baked pumpkin, wild rice and feta salad.

Browse recipes for other ingredients in season in October:

• Apples
• Beetroot
• Raspberries
• Carrots
• Blackberries
• Figs
• Leeks
• Grapes
• Pears
• Marrows
• Chestnuts
• Cobnuts
• Peppers
• Hazelnuts
• Shallots
• Walnuts
• Spinach
• Swiss chard

Seasonal food dates in October:

6 October – National Noodle Day

Noodles are incredibly versatile so it’s only fitting they have a day dedicated to them. For fresh inspiration, explore our stir fry recipes, slurp-worthy ramen recipes and chicken noodle soup recipes, and clever ways to upgrade instant noodles into something truly special.

17 October – National Pasta Day 

After a long day there’s nothing more inviting than a big portion of pasta covered in melting cheese and a delicious sauce. Check out some of our comforting pasta bakes this October to keep the chills away. We also have brilliant pasta sauce recipes and quick pasta recipes that the whole family will enjoy.

21 October – Apple Day 

Celebrate the humble apple this October by making it the star of your dishes. Perfect in salads, pies, crumbles and tarts, there’s little that an apple can’t improve.

Other food dates for your diary:

1 October – International Coffee Day 

If you need a pick-me-up, check out our irresistible coffee recipes.

See our seasonal calendar for more inspiration.

Check out more autumnal recipes...

Autumn recipes
Autumn soup recipes
Autumn cake recipes
How to cook with pumpkin
Autumn storecupboard essentials

What are your favourite ingredients to cook with in October? Leave a comment below...

]]> What's in season – September https://www.bbcgoodfood.com/howto/guide/whats-season-september https://www.bbcgoodfood.com/howto/guide/whats-season-september Discover how to eat seasonally this September including pro tips for cooking aubergines, potatoes, chillies, figs and more September is a great time to try new things with so much coming into season, and as the kids go back to school, it’s the perfect opportunity to experiment with new ingredients as well as busying yourself in the garden. Read our tips for making the most out of September seasonal food such as aubergines, chives, potatoes, chillies and figs and check out some gardening tasks to start you off for autumn. Finally, celebrate the best of nature’s bounty with our list of seasonal calendar dates to look out for this month, from Sourdough September to British Food Fortnight and Seed Gathering Season.

If you want to make the most of Autumn's bounty, check out more of our September recipes, Autumn recipes, Autumn vegan recipes and Autumn drinks & cocktails recipes.

September produce

1. Aubergines

Aubergines drink up flavour so work brilliantly in curries, bakes and warm salads with punchy dressings. These spiced aubergine stuffed pittas were a fan-favourite last month. For something more hearty, try our aubergine involtini or baked ratatouille & goat’s cheese.

Tip: Aubergines come from the tropics, so they’re best grown in a greenhouse, with lots of watering and a humid atmosphere. Wait until each fruit has developed its full colour, then cut the stem, about 2cm above the fruit.

2. Chives

With their fresh oniony flavour and subtle garlicky pepperiness, just a few snips of these grassy stems can completely transform dishes. Sprinkle them on scrambled eggs, over a simple tomato salad or on anything fish or seafood-based. They make a brilliant shortcut, too, if you don’t have time to fry an onion – simply sprinkle some chopped chives over at the end. Try them in noodle dishes, soups made from leftovers and dumplings like our easy pork & chive dumplings.

3. Potatoes

This is the perfect time to dig up maincrop potatoes. They take longer to mature than new potatoes and keep well in paper sacks. Check the crop is ready by removing a little soil first. On a dry day, carefully fork the spuds out, one plant at a time, then lay them on the soil for a couple of hours, so the skins are dry before eating or bagging. Dig up all your potatoes in autumn to keep your plot clean for future veg growing. Try our air-fryer potato wedges. Or, take it up a notch with our scalloped garlic, lemon & cream potato gratin.

Tip: We use Tom Kerridge’s method for ensuring delightfully crisp roast potatoes; par-boil them and dry out on a wire rack, then roast them in hot oil making sure the tray isn’t too crowded. You don’t need to flour the potatoes, or shake the pan to rough them up.

4. Chillies

If you crave chilli heat, it’s tempting to add it to every dish. We especially love combining citrus, coriander and chilli in salads, or drizzling a mix of finely diced red chilli, garlic oil and parsley over a bowl of peeled soft-boiled eggs with some Greek yogurt. Try using chillies in this beetroot & chilli salsa.

Tip: We enjoy a hit of chilli in biscuits or desserts as well as savoury dishes like these filled English breakfast muffins. Try drizzling baked chocolate biscuits with melted white and dark chocolate, then sprinkle with finely chopped stem ginger, a pinch of chilli flakes and a little sea salt.

5. Figs

Figs are incredibly versatile, tasting amazing whether enjoyed raw in a sweet fashion – drizzled with honey and paired with yogurt or goat's cheese—or in a savoury style, added to a salad with Parma ham or baked into a flaky tart. They can also be grilled, roasted, or poached.

Tip: One of our favourite ways to enjoy this fruit is by turning it into a homemade gift for loved ones. Try our fig jam recipe on top of fresh crusty bread to show someone you care.

More seasonal fruit and veg in September

• Apple
• Aubergine
• Blackberry
• Broccoli
• Celeriac
• Damson
• Fig
• Leek
• Nectarine
• Tomato
• Radish

Garden tasks for September

• Ripen pumpkins by standing them on bricks
• Sow spinach in fertile soil to overwinter for a spring harvest
• Dig up and pot a few herb plants to keep under cover for autumn and winter pickings
• Sow dill and parsley under cover for early harvests next year
• Cut out the old fruited canes of blackberries, then tie in the new ones
• Get ready to plant new fruit trees and bushes by preparing beds and choosing suitable varieties from a catalogue or online

For more seasonal gardening tips, see Gardeners’ World.

Seasonal food dates in September

1-30 September: Sourdough September
Learn how to make this staple bread with our white sourdough recipe.

1-30 September: Organic September
Read more about what organic means and whether it's really worth buying organic.

7-11 September: Zero Waste Week
Learn how to make the most of your produce with our helpful article on how to reduce food waste.

26 September-11 October: British Food Fortnight
Discover 10 ways to eat out sustainably and check our our glossary of sustainable terms.

22 September-22 October: Seed Gathering Season

See our seasonal calendar for more inspiration.

More seasonal recipes and information:

Autumn recipes
Autumn vegetarian recipes
Healthy autumn recipes
Autumn vegan recipes
Autumn cake recipes
Autumn soup recipes

Which fruit and veg do you enjoy in September? Leave a comment below.

Emma Crawforth is a qualified horticulturist who trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World*. Miriam Nice is a published author and illustrator. She has written over 350 recipes for* Good Food*.*

]]> How to cook broad beans https://www.bbcgoodfood.com/howto/guide/how-cook-broad-beans https://www.bbcgoodfood.com/howto/guide/how-cook-broad-beans Get the best from the summer crop with our tips for podding and cooking broad beans. Serve these tasty legumes in fresh salads, meat dishes, casseroles and more Broad beans, also known as fava beans, are in season in the UK from the end of June to the middle of September.

A member of the legume family, they have a pale green pod which, when cracked open, reveals a fleecy lining, home to the large, flattish beans. They’re also easy to grow from seed, yielding green pods of green or white beans that can be used in salads, soups, dips, pasta and risottos.

They’re also a good source of protein, carbohydrates and vitamins; for more information see our broad bean glossary page.

How to cook and prepare broad beans.

To eat broad beans, you’ll need to remove their outer jackets first. Within this, broad beans also have a casing that can be tough and bitter, particularly once the beans are fully grown. It’s best to remove this as part of the preparation method – a process known as double-podding. Simply pinch each bean between your fingertips and squeeze; the vibrant green inner bean will pop free of its casing.

Double-podding takes a little time, but the sweet, fresh flavour of the beans inside makes it worthwhile.

If you’re in a hurry, the flavour of broad beans works harmoniously with other seasonal greens like asparagus or peas, so you can bulk out the quantities and save time on double-podding.

Blanching method

To make double-podding easier, try cooking the unpeeled beans in boiling water for two minutes. Drain and rinse with cold water to cool them quickly, then use your nail to break into each bean and remove the tough skin.

Basic broad bean recipe

Serves 4

• 300g podded broad beans
• 4 tbsp olive oil
• 1 lemon, juiced
• few mint leaves

1. Tip the podded beans into a pan of boiling water and cook for two minutes. Drain and cover with cold water to cool, then drain again and peel the outer skin from the beans.
2. Stir in the olive oil and add lemon juice, salt and pepper to taste. If you'd like a softer texture, use a potato masher to crush a few of the broad beans. Fold in the mint leaves.
3. Serve on toast with shavings of pecorino or parmesan, or as an accompaniment to lamb, halloumi or fish.

What to do with cooked broad beans:

Cooked broad beans are incredibly versatile and can be served warm or cold. Toss them through salads with lemon, herbs and cheese like our lemony broad beans with goat's cheese, peas & mint, mash them with olive oil and garlic for a vibrant toast topping like our pea & broad bean hummus with goat's cheese & sourdough, or stir into risottos, pastas and grain bowls for added texture and freshness. They also work well blended into dips or stirred through sautéed greens for a simple side.

These are our five favourite recipes using broad beans:

1. Broad bean pasta

Ready in under an hour, this light pasta dish is a lovely way to make the most of broad beans, at their peak in summer months. Peas work well too, though broad beans are just as sweet when peeled.

2. Broad bean, pea & ricotta frittata

Tuck into this simple frittata in less than 30 minutes, with feta, broad beans, peas and spring onions. Pod fresh broad beans for this, or opt for frozen for ease.

3. Broad bean hummus with crackers

Try this verdant broad bean dip for a delicious alternative to classic hummus. Finish with a sprinkle of sesame seeds, then serve with the crackers for scooping.

4. Asparagus & broad bean fattoush with crispy asparagus ends

This vegetarian, Middle Eastern-style sharing salad salad makes brilliant use of asparagus, radishes and broad beans.

5. Broad bean, herb & ricotta fritters

Serve these easy broad bean fritters with ricotta and boiled eggs. Try it for a great weekend brunch dish for two.

How to freeze broad beans

The best way to freeze broad beans is to blanch them in boiling water for 2-3 minutes, then plunge them straight into cold water. This makes it easier to slip off their tough outer skins. Once peeled, dry the beans, spread them out in a single layer on a baking tray, and freeze until solid. Transfer the frozen beans to a freezer-safe bag or container – they’ll keep well for up to three months.

Find more brilliant bean recipes...

Broad bean recipe collection
What to do with broad beans
Green bean recipe collection
Green bean salad recipe collection

What are your favourite broad bean recipes? Leave a comment below...

]]> What’s in season – August https://www.bbcgoodfood.com/howto/guide/whats-season-august https://www.bbcgoodfood.com/howto/guide/whats-season-august Emma Crawforth of BBC Gardeners’ World helps us recommend what to grow, cook and eat in August. See our top summer recipes, featuring tomatoes and sweetcorn We're thrilled to be working with the gardening oracle that is Emma Crawforth of BBC Gardeners' World. To complement our August seasonal food recommendations and selection of some of our favourite recipes, she’ll be providing top-notch gardening advice, giving us a better understanding of the plants we eat.

This month is filled with reasons to get outside and enjoy growing your own; with Eat Outside Day (31 August) and a bank holiday, it couldn’t be a better time to have Emma on board.

For more inspiration on using fresh seasonal summer produce, check out our summer recipes, summer budget recipes and summer dinner ideas. Also, discover more August recipes made with the best of this month’s seasonal produce.

August season produce

1. Tomatoes

Fully developed colour and shiny skin are good indicators of tomato ripeness – they should feel slightly tender, neither soft nor hard. While the fruits ripen best on the plant, left too long they will split. Most tomatoes come away from the plant easily, but others need cutting off. For the best flavour, choose good varieties – such as Sungold or Black Opal – grow in full sun, neither overwater nor overfeed, and harvest at the right time. Refrigeration is the enemy of tomato flavour, but be aware that ripe fruits give off ethylene, which hastens ripening in others, so if you’ve picked a lot, use them quickly.

Tip: You can confit tomatoes and serve them on creamy tzatziki as a gorgeous side dish or with creamy cannellini beans for a vegan supper for two.

For more delicious tomato recipes, see our ultimate tomato collection, including our roasted tomato tart with double-cheese crust.

2. French beans

Also known as green beans or common beans, these need hardly any prep at all. You can top and tail them, but we often just take off the woody top stalk and leave the curly end intact. Great simmered for just a few mins until tender and tossed in a summer salad or stir-fried with tofu and noodles for a protein-packed dinner.

Tip: Pick French beans regularly (every few days) in the morning when they’re firmest, then store them in the fridge. This routine helps to catch them in peak condition and encourages the plants to produce more beans.

Discover our green bean collection for more recipes.

3. Sweetcorn

Sweetcorn is very simple to cook in water, but corn on the cob also cooks really well on the barbecue. You can either barbecue it wrapped in foil or in its own papery husk for 8-15 mins. Unwrap and serve with a flavoured butter or oil, like our corn with coriander butter or toss with tangy feta and plenty of fresh veg and herbs for a bright salad.

Tip: Test sweetcorn cobs for ripeness as soon as the tassels and tops turn brown. Peel back the husk covering, then puncture the yellow cob with your thumbnail. If you see milky (not clear) juice, it’s time to harvest by pulling, rather than cutting, the cob off.

Find more recipe inspiration with our sweetcorn collection.

4. Basil

A key player in savoury summer salads and potato dishes, basil is an extremely versatile herb. Its subtle, slightly peppery note also pairs well with fruits like melon, strawberry and lemon, so try using it to garnish desserts, as you would with mint. Try it with our garlic, basil & olive oil mash or lemony courgette tagliatelle with burrata.

Tip: It’s easy to overwater basil – soak the compost and let it dry out before watering again. Do this in the morning so your plant isn’t sitting in wet compost overnight.

See our basil collection for more recipes.

5. Blackberries

Blackberries are at their peak from late July through to mid-October, offering delightful juiciness whether eaten fresh from the bush or cooked. When foraging, seek out plump, shiny and tender berries for the best taste and texture. Try Cassie's show-stopping blackberry-swirled cheesecake brownies to impress your guests this weekend. Or for a tangy twist on a classic cocktail, make our refreshing blackberry & mint julep.

Tip: Foraging for blackberries is a great activity for the whole family, but wear long sleeves or bring a pair of gloves to protect yourself from the bramble thorns. We also recommend bringing a basket or bucket to collect your haul.

See our blackberry recipes collection for more inspiration.

More seasonal fruit and veg in August:

• Apricot
• Aubergine
• Banana
• Basil
• Beetroot
• Blackberry
• Broad beans
• Cavolo nero
• Crab
• Elderberries
• Fig
• Gooseberry
• Halibut
• Nectarine

Check out when produce is in season with our useful seasonal calendar.

Garden tasks for August

• Sow seeds of winter salad leaves, radishes and spring cabbages.
• Keep harvesting summer veg, always looking out for crops that are ready.
• Snip off and use the tops of herb shoots frequently, to keep them bushy.
• Prune trained apples, pears and cherries. Cut out the old canes of summer-fruiting raspberries when you’ve finished harvesting them.
• Prune plums after fruiting.
• Lift onions with a fork and leave on top of the soil to dry out for a few days in dry weather.

For more seasonal gardening tips, see Gardeners’ World.

Seasonal food dates in August

7 August: International Beer Day
If traditional beer isn't your thing, see our non-alcoholic and low-alcohol beer review.

10-16 August: Afternoon Tea Week
If you're headed out to celebrate, see our guide to the best afternoon teas in London. Or make your own at home with our afternoon tea recipes.

13 August: Prosecco Day
Celebrate with a glass of fizz this summer. If you’ve broken open a bottle and want to spice up your soirées, try one of our easy prosecco cocktail recipes.

22 August: World Plant Milk Day
Try making your own plant milk at home with our almond milk and oat milk recipes.

31 August: Bank holiday
A bank holiday is the perfect excuse for a summer party. Try serving our best bank holiday drinks and our top party food.

See our seasonal calendar for more inspiration.

More seasonal recipes and information...

Summer recipes
Vegetarian summer recipes
Summer budget recipes
Summer family recipes
Easy summer recipes

Which fruit and veg do you enjoy in August? Leave a comment below...

Emma Crawforth is a qualified horticulturist who trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World*. Miriam Nice is a published author and illustrator. She has written over 350 recipes for* Good Food*.*

The August issue of BBC Gardeners’ World Magazine is on sale now.

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