hilton garden

After what has been a really difficult summer for growing, things are finally starting to feel like they are turning a corner. The rain has returned, the gardens are coming back to life and there is still plenty of time to grow more food before winter. Kitchen Garden Update Richard's kitchen garden has been a hive of activity this week. With the change in weather making a real difference. He is finding that tomatoes, aubergines and chillies are still producing. While spent crops are being cleared away and replaced with fresh compost from the HotBin and wormery. Richard has also been working on my idea of using herbs around the edges of the beds, with sage, rosemary, thyme and chives helping to create a useful border while providing plenty of herbs to use in the kitchen. There is still plenty that we can sow in September too.Richard has been sowing short, stubby carrots, winter lettuces, mustards, mizuna, pak choi and spring onions, along with chard and spinach in t...

There’s a point in early September where the plot gives you two things at once: the last flush of outdoor tomatoes and the first ripe grapes . It’s a short window, but the flavours together are magic — sweet, sharp, warm, and properly seasonal. This week’s recipe leans into that moment with a simple tomato & grape bake. The tomatoes collapse into a rustic sauce, the grapes burst with sweetness, and the herby crouton topping gives you crunch and comfort without turning it into a heavy autumn dish. It’s warm, colourful, and perfect for that “summer sliding into autumn” feeling. Ingredients For the Bake 500g ripe tomatoes (mixed varieties work best) 150g grapes (red or black preferred), halved 1 small onion, sliced 2 cloves garlic, crushed 2 tbsp olive oil Salt & pepper Handful fresh herbs (basil, parsley, thyme) For the Herby Crouton Topping 2 slices bread, torn into small chunks 1 tbsp olive oil or butter Pinch of salt...

There’s a definite change happening in the garden now. Summer might still be hanging on, but I’m already looking ahead to autumn, winter and, believe it or not, the growing season of 2027. The recent rain has been very welcome after such a dry year and it has made a big difference to the garden. There’s plenty going on as we start preparing for the months ahead, so let’s get into this week’s episode. Allotment The rain has finally arrived, and after such a dry year I certainly wasn’t complaining. The moisture has made the soil much easier to work and, more importantly, it has made pulling those pesky weeds out considerably easier. I’ve been getting stuck into the autumn and winter growing season, planting out winter and spring cabbages, kale and cauliflowers. Some of the kale planted earlier struggled during the dry weather, but the new plants are now going into the ground with much better conditions. I’m also preparing beds for my overwintering crops. The garlic w...

Aubergines are one of those crops that feel like a reward for patience. They take their time, they sulk in cool spells, and then suddenly — usually around late August — they hit their stride. Combined with the outdoor tomatoes that are finally ripening properly, you’ve got the makings of a dish that tastes like late summer in a pan. This week’s recipe is simple but feels special: soft, golden aubergine slices topped with quick‑burst tomatoes and finished with crunchy herby breadcrumbs. It’s warm, colourful, and perfect for that “summer sliding into autumn” moment. Ingredients For the Aubergine & Tomatoes 1–2 aubergines, sliced into rounds 250g ripe tomatoes (cherry or small varieties work best) 2 cloves garlic, crushed 2 tbsp olive oil Salt & pepper For the Herby Breadcrumbs 1 slice stale bread, crumbled 1 tbsp olive oil or butter Handful fresh herbs (parsley, basil, or chives) Pinch of salt Optional Extras A dri...

After one of the driest Julys I can remember, this week finally brought the kind of rain that transforms a garden overnight. Every one of my sixteen water butts refilled, the soil softened enough to dig again, and the whole plot seemed to sigh with relief. It’s amazing how quickly things bounce back once moisture returns, and it’s given me a renewed push to get winter crops established while conditions are favourable. Kitchen Garden Update The kitchen garden has responded brilliantly to the rain. Outdoor tomatoes are ripening beautifully, with a good mix of varieties coming through now that they’ve had a proper drink. The greenhouse, however, has been a challenge — temperatures hitting 32°C have stalled both tomatoes and cucumbers. Ventilation is top of the winter improvement list, and I’m working on a way to keep the greenhouse door propped open without it slamming shut. Herbs, beans and late brassicas have perked up noticeably. The chickens are laying consistently too — ...

Late August is prime potato‑lifting time. Whether you’re digging up first earlies that were left a bit too long or pulling out maincrop varieties, there’s something satisfying about tipping a bucket or lifting a fork and seeing those golden spuds tumble out. And while the beans are still producing nicely, this week’s recipe brings the two together in a comforting, simple bake that feels right for the season. It’s warm but not heavy, uses everyday ingredients, and makes the most of two crops that are at their absolute best right now. A proper allotment‑to‑table dish. Ingredients 600g potatoes, sliced into thin rounds 200g green beans, trimmed 1 onion, sliced 2 cloves garlic, crushed 2 tbsp olive oil 1 tsp dried mixed herbs Salt & pepper Optional: A handful of cherry tomatoes A sprinkle of grated cheese A spoonful of pesto Method 1. Prep the Potatoes Slice the potatoes into thin rounds. Parboil for 5 minutes until just...