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Smoky Chard, Sweetcorn & Courgette Hash with Crispy Garlic Breadcrumbs

Mid‑August has brought some of the toughest growing conditions we’ve seen in years. The soil is baked, water beads on the surface instead of soaking in, and every plant seems to be crying out for a drink. But even in this heat, a few crops are powering on: chard, sweetcorn, and courgettes. This week’s recipe celebrates those drought‑defying heroes with something a little different — a smoky, savoury summer hash topped with crispy garlic breadcrumbs. It’s bold, comforting, and packed with flavour, yet still light enough for warm evenings. And best of all, it uses crops that are thriving despite the weather. A Quick Allotment Story I’ve been spending a lot of time trying to coax water into hydrophobic soil lately — repeated light watering, damp cardboard, anything to get moisture to penetrate. But while some beds are struggling, the chard has stood tall, the sweetcorn is swelling nicely, and the courgettes… well, they never seem to stop. After a morning of watering cans ...
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Episode 670- Battling Hydrophobic Soil, Greywater Experiments & Preparing for Autumn Crops

This week’s episode comes from the second week of August, following one of the driest Julys on record. The allotment and kitchen garden are both feeling the strain, with soil baked so hard that water beads on the surface and runs off rather than soaking in. Despite the challenges, progress continues — from experimenting with greywater filtration to planning green manures and keeping established crops alive through the drought. Allotment Update: Hydrophobic Soil & Survival Mode The main theme this week is hydrophobic soil — ground so dry and compacted that it actively repels water. Beds have become rock‑hard, making digging, planting and watering difficult. Watering still has to be done by hand with cans, taking up to two hours to give each bed a proper deep soak. It’s heavy work, but essential for keeping established crops alive. With conditions too harsh for planting out young plants, the focus has shifted to: Keeping mature crops alive with deep, infrequent wa...
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Smoky Charred Sweetcorn & Courgette Salad with Chili Butter Croutons

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...
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Roasted Tomato & Basil Summer Pasta

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...
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Episode 668: Allotment Adventures: Drought, Pot Sorting & Bee Updates

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...
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A Tough Little Herb and a Tougher July

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 ...
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Baked Courgette and Tomato Gratin

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...
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