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#633 Frost Hits the Kitchen Garden, Allotment Updates, and a Brilliant Christmas Gift Idea

Welcome to this week’s companion blog post for The Veg Grower Podcast . In Episode 633, Richard shares what has been happening across the kitchen garden and allotment after a sudden blast of winter weather, and introduces a rather clever Christmas gift idea in conversation with a young gardener named Belle. Kitchen Garden Update Winter made itself known this week with a heavy frost across the kitchen garden. Many tender plants have finally keeled over, signalling the true end of the growing season. Although frost damage is never fun, it does help tidy the beds naturally and shows which plants are genuinely hardy. Richard talks through which crops held up well, which ones finally gave in, and what that means for the weeks ahead. Now is the time to clear away soft, spent growth and begin planning winter protection, mulching, and early sowing plans for the new year. Allotment Update A visit to the allotment gives a clearer picture of how the cold snap has affected things on the plot...
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Creamy Leek and Potato Bake

As we move deeper into November, comforting food becomes more and more appealing — and this week’s recipe makes the most of two ingredients that are still going strong in many UK gardens: leeks and potatoes . This simple bake is warm, creamy and full of flavour without being heavy. It works brilliantly as a side dish or stands happily on its own with a bit of salad or steamed greens. It’s also handy for weekends when you want something you can assemble in advance and pop in the oven later. It’s a lovely way to use up stored potatoes and freshly lifted leeks while bringing a bit of cosy cooking into the kitchen. Ingredients 3 medium leeks, trimmed, washed and sliced 600 g potatoes, peeled and thinly sliced 2 cloves garlic, crushed 200 ml double cream 150 ml milk 1 teaspoon Dijon mustard A handful of fresh thyme or parsley, chopped Salt and freshly ground black pepper A small handful of grated hard cheese (Cheddar or similar) Method Prepare the leeks Warm a little but...
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Winter Purslane and Potato Salad with Mustard Dressing

As we move deeper into November, the garden might be slowing down, but there are still plenty of fresh flavours to be found — especially from our Seed of the Month: Winter Purslane . This simple yet hearty salad makes the most of those mild, succulent leaves paired with warm potatoes and a tangy mustard dressing. It’s the perfect side dish for roast dinners, or even on its own as a light lunch. Ingredients 500g new potatoes (or any waxy potato), scrubbed and halved if large 2 generous handfuls of fresh Winter Purslane leaves, washed and dried 1 small red onion, finely sliced 2 tbsp olive oil 1 tbsp wholegrain mustard 1 tbsp white wine vinegar or cider vinegar 1 tsp honey (optional) Salt and freshly ground black pepper Optional: a few chopped chives or parsley for garnish Method Cook the potatoes Place the potatoes in a pan of salted water, bring to the boil, and simmer for around 10–12 minutes until tender. Drain and allow to cool slightly — you want them warm, no...
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#629 Compost, Quince Jam, and Keeping the Greenhouse Warm

This week on The Veg Grower Podcast , Richard enjoys a productive weekend of gardening, with mild autumn weather, a few fireworks for the dog to contend with, and plenty of composting, tidying, and planning for the colder months ahead. In the Kitchen Garden After a lovely weekend of good gardening weather, Richard shares how it’s left him smiling — the kind of days that remind us why we love being outside this time of year. With the dog and chickens safely tucked away during the firework noise, the focus has been on tidying up the beds and adding more compost to improve the soil before winter sets in. Most of the compost used is home-made — the result of months of careful recycling and turning — but for anyone needing to top up, Richard recommends PSA100 compost bought in bulk as a cost-effective alternative. The same approach has been used in the Vegepod area , where the beds have been cleared and prepped ready for the next round of sowing. It’s all part of setting the garden...
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Pumpkin & Ginger Quick Bread

With pumpkins still plentiful, this week’s recipe is a variation of ‘pumpkin bread’—a moist, cake-style loaf rich with autumn flavour, made using self-raising flour for ease and speed. Ingredients 250g peeled and cubed pumpkin (or squash) 450g self-raising flour 1 teaspoon ground ginger ½ teaspoon mixed spice (optional) 100g light muscovado sugar 1 teaspoon salt 2 eggs 50ml olive oil or melted butter 125ml milk Optional: 50g chopped walnuts or pumpkin seeds for added texture Method Preheat your oven to 180°C (160°C fan). Grease and line a 2lb (900g) loaf tin. Steam or roast the pumpkin cubes until soft, then mash to a smooth purée. Allow to cool slightly. In a large bowl, mix the self-raising flour, ground ginger, mixed spice (if using), sugar, and salt. In a separate bowl whisk the eggs, oil (or melted butter), milk and mashed pumpkin together until well combined. Pour the wet mixture into the dry ingredients and stir gently until just combined. If you’re using w...
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Episode 626: Finding Inspiration and Overwintering Chillies

This week on The Veg Grower Podcast , Richard shares another busy few days of tidying, planning and preparing for the colder months ahead — and reflects on where he finds his garden design inspiration. Allotment Update: Storing Canes Down on the allotment, the big tidy-up continues. With the days drawing shorter, time after work is now limited, so Richard has been making the most of every dry spell. This week he’s been tackling weeds, laying down mulch, and organising tools and materials ready for winter. Straw has once again proven to be a fantastic mulch — keeping weeds at bay and making maintenance much easier. He’s also been sorting through canes and supports, using a simple but clever trick for storing them neatly: fixing a bungee cord to the shed wall and slipping the canes behind it. It’s easy, quick, and stops everything falling about in the wind — a great tip for anyone short on shed space. Plastic pots have also had a bit of a tidy. While Richard prefers to reuse rather...
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Spicy Autumn Potato Soup

As the weather turns colder, I always find myself craving something warm, simple, and full of flavour — and this Spicy Autumn Potato Soup fits the bill perfectly. It’s a great way to use up a few stored potatoes along with those last chillies and peppers from the greenhouse. It’s hearty, naturally creamy, and has just enough warmth to take the chill off an autumn afternoon. Ingredients 1 tbsp olive oil or butter 1 onion, finely chopped 2 cloves of garlic, crushed 1 small chilli, finely chopped (or to taste) 1 pepper, chopped (red or yellow adds lovely colour) 500g potatoes, peeled and diced 1 litre vegetable or chicken stock 100ml milk or cream (optional, for extra richness) Salt and pepper to taste Fresh parsley or chives, chopped, to serve Method Prepare the base Heat the olive oil or butter in a large saucepan over a medium heat. Add the onion and cook gently for 5 minutes until it begins to soften. Add the garlic, chilli, and pepper Stir in the garlic and chi...
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