Become an expert mixologist in your own home with our favourite cocktail books, plus books on wine, beer and more.
Fancy becoming a top mixologist or bartender in your own home? Looking to branch out from a classic G&T? Get inspired, learn new skills and try unique new cocktails with our selection of the best cocktail, wine and beer books to add to your cookbook collection. From recipes inspired by The Savoy dating back to 1930, to books packed with simple three-ingredient cocktails to get you started, there's something for everyone. If wine or beer are more your drink of choice, there are books for those, too. Check out our cookbooks hub for book reviews on everything from baking to vegetarian cooking. Once you've got plenty of recipes to start practicing, make sure you're fully equipped to create top-quality drinks at home. It's time to pick your perfect tipple: we've reviewed the best white rum or dark rum, vodka and whiskies. If gin is your drink of choice, choose between citrus, pink or classic gins – or even have a go at making your own homemade gin. Best cocktail and wine books at a glance Best cocktail bible: The Madrusan Cocktail Companion by Michael and Zara Madrusan, £25.85 Best for tequila fans: Tequila by Millie Milliken, £16.36 Best cocktail read: The Cocktail Diaries by Sam Heughan, £14.79 Best easy-use cocktail book: The Spirits by Richard Godwin, £13.59 Best for forgotten gems: The Savoy Cocktail Book by Harry Craddock, £10.83 Best for home distilling: Booze (River Cottage Handbook No12) by John Wright, £14.19 Best for gin lovers: The Drunken Botanist by Amy Stewart, £9.76 Best for novice cocktail makers: The 12 Bottle Bar by David Solmonson & Lesley Jacobs Solmonson, £12.99 Best for aperitif fans: Aperitif: A Spirited Guide to the Drinks, History and Culture of the Aperitif by Kate Hawkings, £3.69 Best for wine fans: Red & White: An unquenchable thirst for wine by Oz Clarke, £10.54 Best for easy gin cocktails: Sip: 100 gin cocktails with only 3 ingredients, £12.65 Best for beer fans: Brew by James Morton, £3.99 Best for alcohol-free drinking: How to Drink Without Drinking by Fiona Beckett, £15.99 Best cocktail and wine books to buy 2025 The Madrusan Cocktail Companion by Michael and Zara Madrusan Available from Amazon (£25.85), Waterstones (£35) Best cocktail bible You'll never need another cocktail book once you've got this in your hands. With over 500 pages, it's the ultimate comprehensive guide to every style of cocktail you can think of, including guidance on tools, ice and mixing skills. Recipes are divided into 'branches' that cover each style, from martinis and manhattans to fizzes and flips. Expect the classic method, then plenty of spins and variations using different spirits. A coffee table book to dip into each time you're craving a cocktail. Available from: Amazon (£25.85) Waterstones (£35) Tequila by Millie Milliken Available from Amazon (£16.36), Waterstones (£20) Best for tequila fans If you enjoy sipping a tequila neat or often opt for a tequila-based cocktail, then this is the book for you. It's a comprehensive deep-dive into what makes this unique spirit so special: explaining the different styles, the history, how it's made and the tasting notes and flavours to look out for. Fun illustrations throughout make it an entertaining read. Once you're fully immersed in the world of tequila, the final section includes classic cocktail recipes, from a perfect paloma to a margarita. It will give you a new appreciation for this complex spirit. Available from: Amazon (£16.36) Waterstones (£20) The Cocktail Diaries by Sam Heughan Available from Amazon (£14.79), Waterstones (£16.99) Best cocktail read Did you know that actor Sam Heughan has a love of cocktails? Best-known for starring in Outlander, travelling around the world for his work meant he experienced different drinks and local specialities. This book kicks off with his favourite and signature drinks, before journeying through the classics, featuring a selection of cocktails from top bartenders around the world. It's a stylishly produced book that makes a great gift. Available from: Amazon (£14.79) Waterstones (£16.99) The Spirits by Richard Godwin Available from Amazon (£13.59), Waterstones (£16.99) Best easy-use cocktail book This is packed with enough information, history and advice to give you a good understanding of the cocktail, but at its core it’s an easy to use recipe book full of all the classics you’d expect (negroni, espresso martini, margaritas) updated for the modern home bar. Richard has also written new recipes, plus stacks of advice on how to start creating your own liveners. This will quickly become a well-used, dog-eared, booze-stained staple of your cocktail cabinet. Available from: Amazon (£13.52) Waterstones (£16.99) The Savoy Cocktail Book by Harry Craddock Available from Amazon (£10.83), Waterstones (£20.77) Best for forgotten gems A fantastic place to start if you want to begin at the beginning. Specifically, 1930 – when the golden age of cocktails had yet to fade. You may find the odd ingredient here and there that you can no longer find, but the 287 pages of this book are absolutely teeming with recipes (over 700), so you will still have plenty to choose from. It’s fascinating to see which cocktails have stood the test of time, such as the martini, moscow mule or bloody mary – alongside a few forgotten treasures. Available from: Amazon (£10.83) Waterstones (£20.77) Booze (River Cottage Handbook No12) by John Wright Available from Amazon (£14.19), Waterstones (16.99) Best for home distilling Where do you go once you’ve mastered cocktails at home? Start making your own booze to use in them, of course. This book is a wonderful place to start if you’d like to have a go at making your own beer, wine, cider and fruit liqueurs. Imagine: it's summertime and you're serving up a couple of cosmopolitans with your own orange liqueur, or a round of french 75s made with homemade elderflower champagne – the Good Life dream! Available from: Amazon (£14.19) Waterstones (16.99) The Drunken Botanist by Amy Stewart Available from Amazon (£9.76), Waterstones (£22) Best for gin lovers Ever looked at a list of gin botanicals and not known what they all are? This book will educate, inform and entertain, plus give you heaps of knowledge to impress your guests at your next drinks party. It couldn't be more fully loaded, with layers of information on drinks and their ingredients. Land on the page for a sloe gin fizz, for example, and simply glance either side of the recipe to discover how to grow your own sloes, the Latin plant name and why we make sloe gin in the first place. Available from: Amazon (£9.76) Waterstones (£22) Latest Prices The 12 Bottle Bar by David Solmonson & Lesley Jacobs Solmonson Available from Amazon (£12.99), Waterstones (£14.99) Best for novice cocktail makers For serious cocktail fans really wanting to be able to make all kinds of drinks at home at the drop of a hat, this book is for you. It guides you through the purchase of 12 bottles to stock your booze shelves or trolley, then provides over 200 recipes using those spirits. Don’t worry – you don’t have to buy all 12 at once! The book will help you build up from a one-bottle bar shaped by your personal preference – you might even be surprised by just how many cocktails you can make from one spirit. Peppered with facts, tips and buying advice, this is a wonderful reference book for your home bar. Available from: Amazon (£12.99) Waterstones (£14.99) Latest Prices Aperitif: A Spirited Guide to the Drinks, History and Culture of the Aperitif by Kate Hawkings Available from Amazon (£3.69), Waterstones (£16.99) Best for aperitif fans The ideal gift for booze aficionados, this book will teach you how to infuse your own spirits and mix the perfect negroni. Kate starts with a witty, engaging take on the history of aperitifs (it makes great bedtime reading), then offers 33 recipes with advice on serving, from a classic martini to rose petal vodka. Available from: Amazon (£3.69) Waterstones (£16.99) Latest Prices Red & White: An unquenchable thirst for wine by Oz Clarke Available from Amazon (£10.54), Waterstones (£25) Best for wine fans Wise, funny, experienced and an inveterate storyteller, Oz Clarke is one of the wine greats. Part memoir, part distillation of all you need to know about fermented grape juice, this is good enough to read in bed. Buy it for everyone you know. Available from: Amazon (£10.54) Waterstones (£25) Latest Prices Sip: 100 gin cocktails with only 3 ingredients Available from Amazon (£12.65), Waterstones (£15.99) Best for easy gin cocktails Gin experts Sipsmith will expand your cocktail repertoire with this handy book. It does as the title says (with only a tiny bit of cheating), so you can learn to make french 75s, gimlets, negronis and many more. Available from: Amazon (£12.65) Waterstones (£15.99) Latest Prices Brew by James Morton Available from Amazon (£12.98) Best for beer fans Walking you through every single step of the process, James writes with knowledge, wit and passion, drawing on everything from traditional brewing methods to shop-bought kits and tips on the latest brewing software. Pictures are used to clearly highlight any detail that could be ambiguous in the wording – great for a beginner brewer. We’re off to order some hops and malt. Available from: Amazon (£13.49) How to Drink Without Drinking by Fiona Beckett Available from Amazon (£8.50), Waterstones (£15.99) Best for alcohol-free drinking This book will persuade anyone to go dry for January, and perhaps even beyond! It’s full of non-alcoholic drinks, plus recipes (we love the rhubarb cordial) and a review of 0.5% and below beers. There are also drinks to suit red and white wine drinkers. Available from: Amazon (£8.50) Waterstones (£15.99) Latest Prices Related reviews The best baking books The best vegetarian cookbooks Best student cookbooks Best vegan cookbooks Best cookbooks for kids Best cookbooks for beginners
Read our tips and ideas for cooking with all varieties of cabbage. We have details on cooking methods such as sautéing, frying, braising and more
Cabbage is available in many different varieties, and is in fact part of a bigger family known as brassicas that extends to cauliflower and kale. Easily available varieties are red, savoy, spring and white. What are the main types of cabbage? Red cabbage has firm, tightly packed and shiny purple leaves White cabbage has a similar texture to red cabbage but has very pale leaves and a sweeter flavour Savoy cabbage has leaves which are crinkled and wavy, and get lighter towards the middle Spring cabbage has softer leaves that form more of a point instead of a round shape Hispi cabbage (aka sweetheart cabbage) is a sweeter and more tender green cabbage, with a pointed shape What's the best way to serve cabbage? All are extremely versatile: they can be served raw in salads such as coleslaws but can also be quick-cooked, such as in stir-fries, or simply steamed and even slow-cooked (braised) or used in soups and stews. See our recipe ideas below and also check out our collection of cabbage recipes. Also browse our red cabbage recipes for some festive ideas. How to prepare cabbage There are two ways to prepare cabbage, depending on how many you want it to serve, and how you want to cook it. To serve a small number of people, or for recipes when you need to keep the leaves whole: It’s a good idea to peel the leaves off individually, taking what you need then putting the rest of the cabbage back in the fridge, wrapped up. You can then use these leaves whole or shred them as needed. Depending on how old the cabbage is, you may not want to use the outer leaves, particularly if they are bruised, blemished or damaged. If they’re no good for stock, they can be composted. The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time To serve a bigger crowd: Halve or quarter the cabbage, lay it cut-side down on a board and chop or shred the leaves. For firmer cabbages, such as the red or white ones, you may wish to cut out the tough part of the stem or core first. How to steam cabbage Best for: spring green cabbage, Savoy cabbage Put your prepared, shredded cabbage in a steamer and steam for 5 mins or until tender. How to boil cabbage Best for: all types Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender. This is often followed by blanching – see the next point. How to blanch cabbage Best for: all types To blanch (so the leaves can be sautéed or fried later), cover with water and boil for 3 mins. Transfer the leaves to cold water to refresh. How to sautée cabbage Best for: all types Quarter the cabbage, removing the core, and slice into ½-1cm strips. Heat oil in a large frying pan, then fry with onion for 5-6 mins until slightly browned. Add butter, salt and pepper and cook for 4-5 mins longer. Stir in vinegar or lemon juice and season to taste. How to fry cabbage Best for: all types Shred the leaves from half a head of cabbage, removing any tough leaf stems. Heat 2 tbsp vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves. Stir-fry until the cabbage starts to wilt, then add 75ml vegetable stock. Cover and cook for 3 mins until just tender. How to braise cabbage Best for: red cabbage, white cabbage Finely slice 1 large onion and put it and 50g butter, or 50ml olive oil, in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for 5 mins. Cut the core from a 750g cabbage and finely slice the leaves. Add this to the casserole dish and toss everything together, cooking over a low heat, while you peel and slice 1 apple. Crush 1 tsp juniper and 1 tsp caraway seeds together, then add these and the apple slices to the pan. Season and pour in 500ml cider, red wine or water. Stir well and bring to a simmer, then cover the dish and cook for 20 mins. Other ways to serve cabbage Whole cabbage leaves can be used filled, rolled and baked. Shredded cabbage can be pickled or fermented to make sauerkraut or kimchi. Basic cabbage stir-fry recipe Serves 6 Ingredients: 1 cabbage 4 tbsp fat (you could use butter, olive oil or goose fat) 4 shallots, chopped 1 rosemary sprig 2 garlic cloves, peeled Method: Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the fat in a pan and fry the shallots, rosemary sprig and garlic cloves for 5 mins until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve. Our top cabbage recipes Cabbage with bacon & onions Give your greens a bit of crunch with John Torode’s speedy side – perfect for Sunday lunch. Cabbage soup Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own topped with parmesan shavings, or served with a hunk of crusty, buttered bread Braised stuffed cabbage Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an alternative side dish. Garlicky linguine with cabbage & anchovy This thrifty pasta dish of Savoy greens and crispy pangrattato breadcrumbs is beautiful in its simplicity. Pointed cabbage in white wine with fennel seeds For a quick version of sauerkraut, try cabbage simmered in white wine, with onions and herbs. The acidity of this side dish pairs well with the unctuousness of roast pork. Roasted hispi cabbage with a garlic & chilli crumb Try Tom Kerridge's impressive charred hispi cabbage recipe with a punchy breadcrumb coating. Served with his festive porchetta or a roast ham, it works wonderfully as a vegetable side dish. Italian-style roast cabbage wedges with tomato lentils Cabbage leaves are roasted to give a beautifully crisp, caramelised texture on the outside and a soft, sweet centre. This dish makes for an impressive veggie centrepiece served with Italian-inspired lentils and golden roast new potatoes. Get more cabbage inspiration... Cabbage recipes Savoy cabbage recipes Christmas red cabbage recipes White cabbage recipes Bubble & squeak recipes Red cabbage recipes Do you have any tips for cooking cabbage? Leave a comment below...
Watch our video and learn how to cook tofu three ways, check out our top tips and try our favourite tofu recipes once you’ve mastered the technique
Tofu is a versatile ingredient often used in vegetarian and vegan cooking. It can be blended into smoothies, fried and served in salads and stir-fries or even turned into chunky veggie steaks. It is made by curdling fresh soya milk, pressing it into a solid block, then cooling it, much in the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond. A staple ingredient in Thai and Chinese cookery, it can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy. Check out the health benefits of tofu and the nutritional highlights of this super soya product. Want some serving suggestions? Try our top tofu recipes, from pancakes to pasta bakes. Types of tofu These include silken tofu, firm tofu and marinated tofu. Silken tofu Silken tofu contains lots of moisture so is perfect for recipes which require it to be blended, such as adding to smoothies or in this recipe for tofu brekkie pancakes where it is used as a substitute for eggs. Firm tofu Firm tofu is a lot drier making it a good alternative to meat as it holds together much better. If shallow frying, wrap it in kitchen paper first, then place a weight on top such as a saucepan in order to squeeze out excess moisture. Coat it in your favourite spices, curry pastes, or marinades before frying. Try this technique with our spice-crusted tofu with kumquat salad recipe. Marinated tofu Marinated tofu has already been flavoured – try it in the following smoked tofu sandwich recipe: How to prepare tofu for cooking If you want to make extra crispy tofu, it's worth pressing it before cooking. This helps to improve the texture as it removes excess water. You can use a tofu press or simply cover with kitchen roll and weigh it down with a heavy pan or book. Certain types of tofu don't need pressing before use, or depending on the dish, it might not be necessary. Find out more about how to press tofu. How to cook tofu Pan-fried tofu recipe Start by draining your tofu, then wrap it in kitchen roll or a tea towel and press with a heavy object. Leave for about 20 minutes Make a seasoning mix with cornflour, paprika, salt and pepper Cut your tofu into pieces then toss in your seasoning Heat up a frying pan with a little oil then pan-fry your tofu until golden and crispy, turning every few minutes Discover our crispy tofu recipe. Baked tofu recipe Heat the oven to 220C/200C fan/gas 7 Drain and pat dry the tofu, then cut into slices Make a marinade of soy sauce, oil and garlic, then coat the chunks of tofu Place on a lined baking sheet and bake for 25-30 minutes, turning halfway, until golden and crispy Try our crispy baked tofu recipe. How to store cooked tofu Allow cooked tofu to cool then store in an airtight container in the fridge for up to four days. You can reuse it cold in salads, or reheat (until piping hot) for other dishes such as curries, stir-fries and more. Top tofu recipes 1. Satay tofu skewers Serve up a summery treat with our satay tofu skewers. You can throw this healthy vegan dish together in just 25 minutes, and it's packed with flavour and ideal for a simple barbecue spread. 2. Next level pad Thai Add crispy tofu, prawns, pickled turnip and tamarind to take this classic dish up a notch. Our next level pad Thai makes a decadent dinner for two, but it’s really simple to make. Spend just 10 minutes cooking up this delicious dish and serve with pride. 3. Tofu scramble Switch up your standard breakfast fare with our tofu scramble. Add some curry spices, sweet cherry tomatoes and whip up this healthy plateful for two. If you’re looking for something egg-free or a simple vegan breakfast idea, give this super scramble a go. 4. Burmese tofu fritters (tohu jaw) Serve up our Burmese-inspired tofu fritters with an addictive garlic dipping sauce for a simple starter or a tasty snack. They’re everything we want from a canapé – soft and fluffy on the inside, crispy and golden brown on the outside. 5. Smoked tofu vegan burger Our smoked tofu burger takes a little effort, but it’s well worth it – it really packs a punch. The crunchy veg slaw and spicy mayo is the perfect accompaniment to this brilliant burger. Come barbecue season, this terrific tofu creation will be top of our recipe list. You might also be interested in: Our favourite tofu recipes What is tempeh? Learn more about seitan What’s your favourite way to serve tofu? Leave a comment below...
Fancy a jacket potato for dinner? Speed it up by starting off the potato in the microwave and finishing in the oven or under the grill for a lovely crispy skin.
Achieving jacket potato perfection in the oven can take up to 90 minutes, but using the microwave you can do it in less than half the time. Read our guide on how to cook the perfect microwaved jacket potatoes. The only downside to cooking jacket potatoes in the microwave is that you won’t get that crisp skin you’d get from long oven baking. But you can either halve them and turn them into loaded potato skins and grill them, or bake the jackets in the oven for a few mins to crisp up. Microwaving potatoes whole is also a really good way to maximise the flavour of mashed potato. Once they're cooked, leave them to cool then peel away the skin. Mash the flesh with butter, milk and a little grated cheese if you like, then microwave to heat through. For more ideas of what to serve with jacket potatoes, see our guide on how to make the ultimate baked potato, then see our best baked potato toppings for plenty of ways to pile your spud. We also have plenty of healthy jacket potato fillings and vegan jacket potato filling ideas. Stuck on what to do with the rest of your potatoes? Find out how you can turn one bag of potatoes into 5 easy meals, or check out our most comforting potato recipes and top potato recipes. The important thing to remember is always to prick the potatoes with a fork before cooking – this allows the steam to escape and will stop them from exploding. Make sure you’re using top kitchen kit with our pick of the best microwaves, tried and tested. This guide was brought to you by Cook Smart, a campaign designed by Good Food experts to help you save money and reduce food waste. Dive into more Cook Smart content in our budget hub. How to microwave a jacket potato recipe Serves 2 2 large baking potatoes 1 tsp olive oil pinch of salt butter You will also need: 2 sheets of kitchen roll 1 microwave-safe plate Wash the baking potatoes and prick the skins all over with a fork, creating lots of little holes for steam to escape from. Lay a piece of kitchen roll on a microwave-safe plate, put the potatoes on it and pop another sheet of kitchen roll on top. Microwave for 4 mins, then take them out and turn the potatoes over – careful, they will be hot. Re-cover with the kitchen roll and cook for another 4 mins, then turn again. Keep cooking in 1-2 min bursts until they feel soft all the way through and the skins are wrinkled. Take them out and leave them to cool. Heat oven to 220C/200C fan/gas 7. When the potatoes are cool enough to handle, rub the skins all over with the olive oil and sprinkle with the sea salt. Put them in the oven for 10-15 mins or until the skins are starting to crisp. Split the potatoes open and add the butter. Serve with your favourite toppings or alongside a stew or casserole. Top 5 jacket potato recipes For best results, we recommend cooking your jacket potatoes in the oven, but you can easily speed up the process by starting them off in the microwave as detailed above. Potato skin tacos Load up these spicy, cheesy potatoes with avocado and onion salad for a quick and easy veggie dish. Mushroom jacket potatoes Take just a few ingredients and rustle up these tasty jacket potatoes with mushrooms. They're healthy, low-calorie, gluten-free and ideal for a filling lunch or supper. Jacket potato with whipped feta & sumac The fragrant, zesty flavour of sumac is a refreshing contrast to the creamy whipped feta. Soy-baked potatoes with tuna sriracha mayo Perfect for a speedy supper, serve jacket potatoes with a spicy mayo that’s fragrant with ginger for a fresh take on the usual cheesy beans number. Loaded potato skins with speedy baked beans Try our healthier version of cheesy potato skins topped with baked beans for a satisfying weeknight supper. See our baked potato collection for more recipe inspiration. Check out more microwaveable recipes and gadgets... Microwave recipe collection Microwave pudding recipe collection 10 easy microwave recipes 10 dishes you can cook in a microwave in minutes How to make scrambled eggs in the microwave How to cook in a microwave Best microwaves on test Have you tried microwaving a jacket potato? Leave a comment below
We've partnered with Gardener's World to bring you the best seasonal picks for September. See our 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 season produce 1. Aubergines Aubergines drink up flavour so work brilliantly in curries, bakes and warm salads with punchy dressings. This griddled aubergine salad with sultanas & pine nuts from writer and stylist Sarah Cook is beautifully simple, too. Or try our 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. Tip: We use Tom Kerridge’s method for ensuring delightfully crisp roast potatoes; dry out your parboiled tatties 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. 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 in a savoury style, added to a salad with Parma ham. 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. 1-7 September: Zero Waste Week Learn how to make the most of your produce with our helpful article on how to reduce food waste. 1-30 September: Organic September Read more about what organic means and whether it's really worth buying organic. 26 September-12 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 BBC Good Food. The September issue of BBC Gardeners’ World Magazine is on sale now.
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 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: Try adding a splash of vodka to this tomato & basil granita just before serving to make it extra special. 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 dressed in vinaigrette, or the unusual sweet-nutty topping in our maple pecan beans. 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. 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. 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. For a tangy twist on a classic cocktail, give our refreshing blackberry & mint julep a try. 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 1 August: International Beer Day If traditional beer isn't your thing, see our non-alcoholic and low-alcohol beer review. 11-17 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. 25 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.
Discover the best recipes to celebrate summer produce and important food dates for July. Our guide includes blueberries, cherries and hearty vegetables
View Green Video on the source website Enjoy the best of July's seasonal food. July is a great time to rest and recharge. We can’t all afford to go away on long holidays, but taking some time out for a lazy picnic in the park, a quick paddle in the sea or just a potter in the garden can be enough to feel revitalised. Gathering and prepping the fruit and vegetables that are around right now can also be a great avenue for contemplation. Got a punnet of cherries to stone, runner beans to slice, blueberries to pick, or samphire to forage? Take the time to enjoy the quiet monotony of these tasks in the sunshine, then reap the rewards of your gentle effort. Much of the season’s produce is so simple to serve and enjoy, just as it is, especially when freshly picked. But if you're looking for something unique, we've selected our favourite recipe ideas for doing something a little bit different with your summer harvest. Fired up for summer flavours? Dive into our July recipes for a month of delicious dinners. But that's not all! We have a treasure trove of summer recipes at your fingertips, featuring refreshing summer drinks, Perfect for sipping into the long summer evenings, and summer budget recipes which help stretch your grocery budget further while still enjoying seasonal produce. July season produce 1. Blueberries Blueberries are in season from July to August. Varying in size these deep blue, almost purple berries have a grey bloom, sweet flavour and are prized for their antioxidant properties. They are usually used alongside other berries in desserts or on their own as a breakfast berry or in baking. Tip: For blueberry curd, put 200g blueberries and 50g caster sugar in a saucepan. Mix 25ml water with 1 tsp cornflour, then pour over the blueberries. Simmer for 5 mins, squishing the berries a little as you stir. Tip the thickened mixture into a heatproof bowl with the juice and zest of ½ lemon, 50g butter, ½ tsp cinnamon and set the bowl over a pan of simmering water. Stir occasionally until the butter has melted. Whisk in 2 egg yolks and keep whisking over the heat for around 10 mins, or until the consistency of custard. Push through a sieve into a jug, then pour into a sterilised jar. Will keep in the fridge for up to two weeks. Makes 140g. Serve with meringue and double cream lightly whipped with icing sugar and a dash of sherry. Top with more blueberries for a fab summer dessert. For more inspiration, see our blueberry collection. 2. Runner beans In season from July to September, these long flat beans need to have the stringy edge peeled off before cooking. Sliced thinly or cut into lozenge-shaped pieces, runners have a sweet flavour that work as an ingredient in a salad or more intricate side dish. Runner beans are usually boiled or steamed but they can also be griddled or barbecued whole then sliced. Our favourite way to cook runner beans is to slice them into thin ribbons, boil them for 3-4 mins or until tender, and serve with a restrained dollop of clotted cream. For something more everyday, this green bean pasta bake is a wonderful excuse to use up a glut. Tip: To stop your runner beans being stringy, use a peeler to take a thin strip off each of the sides. You can use the offcuts to make stock. For more tasty recipes, see our runner bean collection. 3. Samphire Stock up on samphire from July to August. Flavour-wise, it’s quite similar to asparagus. Try it simmered for 2-3 mins, then tossed in melted butter as a side for fish. Or for something different, go for this modern brunch from Rosie Birkett. For more recipe ideas, see our samphire collection. 4. Cherries Ranging from red to purple, sweet to sour, cherries are great raw or cooked or made into jams or preserves. In season from June to July, cherries are cooked in desserts and pair well with almonds and almond flavours. Fold cherries through thick Greek yogurt with a grating of dark chocolate for a quick dessert, or give Tom Kerridge's cherry bruschetta recipe a whirl for a stylish starter. We’ve also used cherries in a moreish crumble cake. Tip: To pit cherries, set a small metal piping nozzle on a board, push the cherry on top slowly and the pip should come out of the top. For our ultimate selection of recipes, see our cherry collection. 5. Strawberries Once available in Britain for just a brief period during the summer, strawberries are now a year-round fruit, thanks to imports from warmer climates. However, to let the strawberries withstand the transport time they are picked before they are fully ripe making them less flavourful than if you were to pick them in British strawberry season. Check out our helpful guide on the best strawberry picking farms in the UK to find the best spots for a fun family activity. Once you have your glut of strawberries blend them into a purée and add to sugar, water and lemon for a fresh strawberry lemonade. Or add fresh strawberries to your breakfasts for a burst of flavour like on our vegan strawberry pancakes. For an impressive no cook dessert that’s perfect for al fresco dining, try our strawberry eton mess cheesecake for a hybrid of two favourite desserts. More seasonal fruit and veg in July Apricots Aubergines Beetroot Broad beans Carrots Courgettes Cucumbers Currants (black, red & white) Fennel French beans Globe artichokes Kohlrabi Lettuce New potatoes Onions Radishes Raspberries Rhubarb (outdoor) Swiss Chard Tomatoes Seasonal food dates in July: 7 July - World Chocolate Day Celebrate this indulgent day with the best of the best. See our best vegan chocolate and best dark chocolate reviews. 20 July - National Ice Cream Day Cool down this summer with our tasty ice creams. See our top 10 ice cream desserts or our vegan ice cream ideas. 25 July - National Wine & Cheese Day Mix up traditional wine and cheese pairings with our unique recommendations. See our vegan 'cheese' review and find out why we're drinking canned wine this summer. Other food dates for your diary: 7-13 July - Alcohol Awareness Week Cut back on your alcohol consumption this Alcohol Awareness Week by replacing some of your alcoholic tipples with one of our delicious mocktail recipes. 30 June - 13 July - Wimbledon fortnight Enjoy the tennis this summer with our Wimbledon recipes. 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 What fruit & veg do you enjoy in July? Leave a comment below...
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. When are pineapples in season? Pineapples are at their peak season from March - July, but are widely available all year round. 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. 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. 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. 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 Cut off the base and the leafy top of the pineapple and discard them. Stand the fruit up on one of the cut ends. 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. 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. To remove the core, quarter the pineapple and slice the core away from the middle of each quarter. 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 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. 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. Rest the pineapple on its side, then cut into wafer-thin slices for pineapple carpaccio or cut into thicker slices if you prefer. 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 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. Get some recipe inspiration: Pork & caramelised pineapple adobo This Filipino adobo with sharp, salty-sweet notes is well worth the effort. It's a hearty stew with chunks of melt-in-the-mouth pork belly. Pork & caramelised pineapple adobo Cinnamon pineapple upside-down cake Vanilla and cinnamon give this classic sponge a new twist. Make sure you buy a really ripe pineapple for the decorative fruit topping. Cinnamon pineapple upside-down cake Coconut panna cotta with pineapple salsa Teamed with a fruity salsa, this pudding is hard to resist. Coconut panna cotta with pineapple salsa Cheat’s pineapple, Thai basil & ginger sorbet An easy blended sorbet with vibrant Thai basil and spicy ginger. Cheat’s pineapple, Thai basil & ginger sorbet Seafood pineapple & coconut kebabs Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection. Seafood pineapple & coconut kebabs 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...
Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea or a coffee morning
Try a new take on the classic negroni in this cocktail where tequila replaces the usual gin to add extra punch. Garnish with pared lemon or grapefruit