hilton garden

This week has been one of those classic early‑May weeks where everything seems to need doing at once. I’ve been sowing our Seed of the Month, tackling slugs and snails in the kitchen garden, trying to stay on top of the allotment before inspections begin, and finishing our April Book of the Month: RHS Can I Grow Potatoes in Pots? by Sally Nex. There’s plenty to share, so let’s get into it. From the Kitchen Garden This week in the kitchen garden we’ve been sowing our Seed of the Month: Winter Cabbage . I’m a little later than planned, but May and June are still perfect months to get these hardy brassicas started. Winter cabbages are one of my favourite crops because they stand strong through the cold months and give you that wonderful feeling of harvesting fresh veg when everything else has slowed down. There’s nothing quite like cutting a crisp cabbage on Christmas Day. Somvarities I recommend are: Winter cabbage Tudra F1 Savoy vertus 2 Savoy Di Verona I...

A vibrant early‑summer spread that celebrates the first fresh harvests of the season There’s something special about broad beans at this time of year. They arrive just as the weather warms, bringing that bright, fresh flavour that only early summer can deliver. This Broad Bean Smash is one of those simple recipes that feels far more impressive than the effort it takes. It’s quick, wholesome, and a brilliant way to enjoy a small bowlful of freshly podded beans. Whether you grow them yourself or pick some up from a local market, this recipe captures their delicate sweetness perfectly. Broad Bean Smash Ingredients 300g broad beans (podded weight) 1 small garlic clove, finely grated Juice of ½ lemon A handful of fresh mint leaves, chopped 2 tbsp olive oil Salt & pepper Optional: a spoonful of ricotta or crumbled feta for extra creaminess Method Bring a pan of water to the boil and cook the broad beans for 3–4 minutes. Drain an...

This week has been a little different here at the Veg Grower Podcast. While the allotment and kitchen garden have mostly seen me planting out the last of the season’s young plants, the real highlight has been my annual trip to the Gardener’s World Spring Fair at Beaulieu . It’s a show I look forward to every single year, and once again it didn’t disappoint. From catching up with friends like Aid Sellers and Lucy Chamberlain to exploring the inspiring show gardens and stalls, it was a day packed with ideas, conversations, and a good dose of gardening joy. Here’s what I’ve been up to. Catching Up With Friends at the Show One of the things I love most about these events is the people. Gardeners often work alone in their plots, but shows like this remind us that we’re part of a huge, enthusiastic community. I caught up with Ade Sellers , who was hosting the “In Conversation With” stage. Aid spoke passionately about the joy of seeing audiences engage with speakers — from season...

There’s something about the first proper outdoor show of the year that makes food taste better. Maybe it’s the excitement, maybe it’s the fresh air, or maybe it’s just the joy of finally being out among gardeners again. Whenever I head to a show, I like to take something homemade — something that feels like it’s travelled from the garden with me. This spring quiche is exactly that. It’s light but satisfying, full of early‑season flavours, and it slices beautifully for eating on the go. Perfect for tucking into your bag before heading to the Spring Fair. Ingredients 1 sheet ready‑rolled shortcrust pastry A small bunch of asparagus, trimmed and cut into short lengths 3–4 spring onions, finely sliced A handful of fresh herbs (parsley, chives, tarragon or a mix), chopped 4 eggs 200ml double cream or crème fraîche 75g grated hard cheese (Cheddar, Red Leicester or similar) Salt and pepper Method Line a tart tin with the pastry and let it rest in...

We’re at the end of April and everything suddenly feels early this year. Warm days, fast growth, and that sense that the season has properly kicked into gear. I’ve taken a few risks in the kitchen garden, made good progress down on the allotment, and had a beekeeping experience that’s left me more excited than ever about keeping my own hive. Here’s what’s been happening. From the Kitchen Garden; Planting Early I’ve done something I don’t normally do at this time of year: I planted out all my tender plants. Tomatoes, aubergines, chillies, peppers, courgettes — they’re all in the ground. It’s a gamble, but with fleece ready and plenty of backup plants, I’m willing to take the chance. The kitchen garden looks full now, even though a few brassicas are still flowering before they come out. A big job finally ticked off was moving the Belfast sinks that hold our herbs. With my brother’s help, they’re now in front of the potting shed and look much better there. Seed sowing is calming down,...

A Week on the Plot Late April always feels like the garden finally exhales. The mornings are still cool enough for a jumper, but by midday there’s that unmistakable scent of green in the air — fresh growth, damp soil warming through, and the quiet promise that the hungry gap is nearly behind us. Down on the allotment, the peas are stretching their tendrils towards the netting, the broad beans are standing sturdier by the day, and the first sowings of salad are beginning to look like something you might actually eat. It’s that lovely in‑between stage: still plenty of jobs to do, but enough signs of life to keep you smiling as you potter. In the Kitchen Garden Mint is already romping away, as mint always does, and if you’ve overwintered peas or have a stash in the freezer from last year, you’re in luck. This week’s recipe is one of those simple, bright bowls that tastes like spring in spoonable form. It’s quick enough for a midweek lunch, gentle enough for the cooler days, and fresh ...