So September’s here, you can feel it in the air — that little nip of autumn, the hedgerows bursting with the bounty of the season and that unmistakable “back-to-school” feeling. In this episode of Relish, we chat about everything that makes early autumn so special because we think it’s the perfect time to celebrate the season’s harvest, grab a blanket, and head out for a picnic.

You’ll hear us nattering about our go-to sandwiches, the drinks worth packing, and recipe ideas for what to do with all that fruit you’ve picked.

So whether you fancy doing some foraging, picnicking or just daydreaming about blackberry crumble, pull up a chair and join us for another warm, cosy, flavour-packed conversation and some Relish inspiration.

"It’s a hot Summer Sunday, the kitchen smells delicious, and today… we are going full cheese! Six fabulous British cheeses – from crumbly Cheshire to punchy cheddar – all getting the expert taste-test from Charlie in his Great Taste Judge hat. We’re talking recipes, why British cheese matters, the ‘Eat it or Lose it’ campaign, and plenty of laughs along the way. Our herb focus this week is chives – cue plenty of lively, chively chatter as we sprinkle in some green goodness to go with all that cheese. So, grab a cracker, settle in, and join us as we bring out the cheese board…"

This week on Relish, Tracy’s just celebrated a birthday with a fabulous trip to the National Theatre, and Charlie’s been in the kitchen whipping up marmalade and whisky-soaked mini savarin cakes (yes, they’re as good as they sound). We take a delicious dive into our love of fish — from nostalgic beach hut memories and salmon fishing in Scotland, to our favourite seafood dishes and guilty pleasures.

We also explore why ocean health matters more than ever and needs more love from us all — inspired by David Attenborough’s Ocean.

Plus, the herb of the week is dill — it’s ancient, it’s versatile, and it might just surprise you. From Egyptian tombs to Nordic pickles and Indian curries, this feathery little flavour bomb has been seasoning history for thousands of years.

So grab a drink, get comfy, and join us for a chat that’s warm, personal, and packed with flavour. As always, it’s not just a podcast — it’s a place at our table.