hilton garden

Early August is a cracking time on the plot. The courgettes are still coming, the sweetcorn is just starting to ripen, and the evenings are warm enough to cook outside — or at least keep the kitchen cool. This week’s recipe is something a little different: a smoky, charred sweetcorn and courgette salad with homemade chili‑butter croutons. It’s bold, colourful, and packed with flavour. The sort of dish that feels like summer in a bowl — and uses two crops that many growers have in abundance right now. Why This Recipe? Because it’s not just another courgette dish . Because it’s not another pasta or stir‑fry . Because it’s fun , unexpected , and perfect for the heatwave . Charred veg brings out sweetness and depth, and when you toss it with fresh herbs and crunchy, spicy croutons, you get something that feels restaurant‑level but takes barely any effort. Ingredients For the Salad 2 fresh sweetcorn cobs 2 medium courgettes, sliced lengthways 1 small re...

Early August is when the tomatoes finally start to come into their own. Whether they’re from the greenhouse, the patio pots, or the allotment beds, they’re warm from the sun, full of flavour, and begging to be used in something simple that really shows them off. This roasted tomato and basil summer pasta is one of those dishes that feels far fancier than the effort involved. The oven does most of the work, the ingredients are minimal, and the result is a bowl of pasta that tastes like pure summer. Ingredients 600g fresh tomatoes (any mix of cherry, plum, or standard) 3 cloves garlic, left whole 2 tbsp olive oil Salt & pepper 200–250g pasta (fusilli, penne, or spaghetti) Large handful fresh basil Optional extras: A spoonful of pesto A sprinkle of chilli flakes Grated hard cheese (Parmesan or a veggie alternative) Method 1. Roast the Tomatoes Preheat the oven to 180°C. Halve the tomatoes and place them in a roasting dish w...

This week’s episode is all about focus, tidying, and keeping the garden productive during a long dry spell . Richard starts at the allotment, where he’s been tackling untidy borders, harvesting potatoes and filling gaps with new plantings. Back home, a big organisational job has transformed the plant‑pot collection into a neat, usable system. We also have a seasonal recipe, a timely listener email about grey water, and a quick update on the bees. Allotment Update: Borders, Potatoes and Continuous Planting Richard starts the week by assessing the allotment and creating a list of areas to concentrate on. The borders and edges, often the first places to become untidy, are prioritised for improvement. This structured approach helps break the plot into manageable zones. Potato harvesting continues, adding to the week’s produce. Newly cleared spaces are immediately replanted: Kale planted into gaps left by harvested crops Cabbages planned for planting soon This...

Thyme, drought, and a weekend of small fixes — this week’s Supporters Club episode has a bit of everything. With July in full swing, the plot is feeling the strain of the ongoing dry spell. Even with a brief shower this morning, the soil is still cracking in places, and it’s changing the way I think about the months ahead. In this week’s members‑only episode, I’m sharing what’s really happening behind the scenes — the challenges, the small wins, and the ideas forming for future resilience. I’m also featuring a brilliant little herb from this month’s seed pack. It’s tougher than it looks, surprisingly easy to grow from seed, and perfect for anyone wanting more flavour in the winter months. Supporters will hear the full story, the growing tips, and a personal reflection on how this year’s weather is reshaping the plot. If you’d like to listen in and become part of the Supporters Club, you can join today and get instant access to the episode. The post A Tough Little ...

A simple summer traybake for using up a glut of courgettes and making the most of sweet, ripe tomatoes. There comes a point in the growing year when the courgettes seem to appear almost overnight. One minute there is a promising flower, the next there is a full-sized courgette hiding under a leaf, ready for the kitchen. This week’s recipe is a relaxed, comforting baked courgette and tomato gratin: the kind of dish that turns a handful of garden produce into something warm, colourful and very satisfying. Courgettes are at their best through the summer months, and tomatoes bring sweetness and acidity that balance them beautifully. Baked together with garlic, herbs, cheese and a crisp topping, they make an easy lunch, a side dish for a barbecue, or a light supper with salad and crusty bread. Ingredients Serves: 2 as a main or 4 as a side Prep time: 15 minutes Cook time: 35–40 minutes 2 medium courgettes, sliced into rounds or long strips 4–5 ripe tomatoes, sli...

There are moments in a creator’s journey that make you stop, breathe, and really take in how far things have come. This week, I had one of those moments. The Veg Grower Podcast has been named Agricultural Podcast of the Year by SME News — an honour that genuinely means the world to me. When I started this podcast, it was simply a way to share my journey of growing food in my allotment and kitchen garden. As I often say at the start of each episode, “each week I share with you my journey of growing food in my allotment and my kitchen garden.” It was never about awards — it was about community, learning, and encouraging more people to grow even a little of their own food. Over the years, the podcast has grown into something bigger than I ever expected. We’ve explored everything from heatwave gardening and edible ponds to early‑morning watering routines and the joys (and occasional frustrations!) of allotment life. We’ve built a community of growers who tune in not just for ti...