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to discover even more. I'm going to do a pudding for our cook-long series now.

And one of my really favourite puddings for summer as it goes into autumn with really lovely

sharp fruit like damsons is to make a basil ice cream.

And basil is absolutely at its best in August.

It loves it in August.

I've actually got two varieties here.

This is Mrs. Burns' lemon basil, and it's decidedly citrusy.

And I'm just stripping all the all the leaves and flowers off the stem just like that

just really quickly. This is sweet jenevesy basil which is the standard one that you get at the

supermarket or the farmer's market or whatever and with the big leaf that you use for making

pesto and I love a mix of the two of those because it means I get the lemony but also quite

aromaticy warm flavour of Mrs Burns lemon basil but then I get the kind of, ah, that quintessentially sort of Mediterranean,

Italian taste, really, of the sweet Genovese basil. It doesn't like it cold. And so August is

really the time, August and September, it'll, as soon as the nights get cold,

basil tends to go black. so you really want to make

the most of storing the flavours away now, which is why this is a really fantastic recipe for

this time of year, because you can hack away your basil to your heart's content and use it for

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