Angela Patrone

Japanese maples can develop crispy, brown foliage during hot weather, especially when exposed to prolonged direct sunlight. Gardener Ish recommends keeping them well watered, placing them in partial shade where possible, and using frost fleece to create shade and retain moisture. A one- to two-inch layer of organic mulch, kept away from the trunk, can also help preserve soil moisture, regulate root temperature, and reduce the risk of decay and fungal disease.

Gardening writer Graham Rice recommends hostas, bugle and lady’s mantle as ground-cover plants that naturally suppress weeds by forming dense foliage and leaving little exposed soil. The plants can reduce reliance on chemical weed killers and ongoing hand-weeding, although established weeds may need to be removed before planting.

Boiling water is presented as a cheap, natural way to kill weeds growing between patio paving slabs. The method involves carefully pouring boiling water over the weeds, which reportedly turn brown and die within three days; readers are advised to wear protective gloves and take care to avoid spills. Regular sweeping and sealing gaps between paving slabs can help prevent regrowth.

Angela Patrone describes using Monty Don’s advice on scarification and aeration to tackle a lawn heavily covered in moss and weeds. Rather than using harsh chemicals, she tested a VonHaus 2000W electric scarifier and aerator, mowing the lawn first, scarifying it in multiple directions, and then aerating it. The process removed the moss and prepared the lawn for overseeding in under three hours, although the grass initially looked sparse and damaged; overseeding and top dressing are planned next.

Using buttermilk instead of ordinary milk can make scones lighter and fluffier because its acidity reacts with baking powder to help the dough rise. Lizzie Crowther’s adapted Mary Berry recipe combines self-raising flour, baking powder, butter, sugar, egg and 100–140ml of buttermilk, with advice to add the liquid gradually to avoid an overly wet dough. The scones are rolled to about one inch thick and baked at 200°C for 12–15 minutes.

Angela Patrone compares Robinsons with own-brand orange squash from Aldi, Lidl, Tesco, Sainsbury's, Asda, Morrisons, Waitrose and M&S using identical dilution ratios. M&S's £1.25 squash wins with a 10/10 for its authentic flavour, high real-fruit content and lack of an unpleasant sweetener aftertaste. Robinsons scores 7.5/10, while Tesco and Sainsbury's offer strong budget alternatives at 45p and 49p respectively. Asda performs worst at 3/10, and the other supermarket versions receive mixed ratings despite costing substantially less than the £2 Robinsons bottle.