There is nothing quite like the satisfaction we get from planting, growing and, best of all, eating our own fruit and vegetables. But what happens when there is just too much of a good thing?
So this autumn we asked our talented chefs to present their ideas for using fresh produce so that you can enjoy it all.
We have a fantastic series of daily demonstrations in the Cookery Theatre, including making the most of home-grown fruit and vegetables, seasonal dishes bursting with flavour, outside catering, orchard food to impress, how children can have fun in the kitchen, great tips on foraging, bringing a zing to your produce, and the skill of making jams and chutneys.
Purchase the show catalogue for the full timetable, click here for information on how to buy.
Top tips from our chefs
We also asked our chefs for their top tips on getting the most out of our produce this autumn.
Michael Vanheste, Betty's Cookery School, says:
"If you have fruit growing in abundance and you are not too sure what to do with it, why not try experimenting with your own liqueurs by steeping, particularly sloes or damsons, in gin. Or plan ahead for what's coming in from the garden and don't be put off by fruit and veg that isn't quite perfect - it will all go in a chutney!"
Peter Banks, MD of Rudding Park Hotel, Spa & Golf, says:
"When I get a glut of autumn vegetables, or see a hedgerow laden with free fruit, I pull out my grandfather's old preserving pan, dig out the old coffee jars I have saved all year, and get going with chutney and jam production for the year. Don't forget, nothing tastes as good as free!"
Stephanie Moon, Chef Consultant at Rudding Park Hotel, Spa & Golf, says:
"I always love this time of year. There is nothing more satisfying than making your own pickles and chutneys. Why not try bottling excess fruit in jars - they look great as ornaments in your kitchen and make great Christmas presents too."
Paul Mackie, Sous Chef at Rudding Park Hotel, Spa & Golf, says:
