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Smoky Pumpkin and Chickpea Traybake with Lemon Yoghurt

This pumpkin and chickpea traybake is a savoury way to bring pumpkin to the table without making another pot of soup. Chunks of pumpkin roast with red onion, smoked paprika, cumin and thyme, while chickpeas make it a more substantial dish. A spoonful of lemon yoghurt adds a fresh finish. It’s the recipe idea accompanying episode 682 of the Veg Grower Podcast, where I’m talking about November sowing, clearing an allotment corner and saving seeds. Serve the traybake on its own, or add bread or rice if you’d like. Editorial note — remove after testing: This is an original, untested recipe draft. Confirm the yield and cooking times before publication; no nutritional values or tested claims are supplied. Recipe at a glance Serves: 4, depending on appetite and accompaniments. Preparation: Approximately 15 minutes. Cooking: Approximately 40–45 minutes, or until the pumpkin is tender. Total: Approximately 55–60 minutes. Oven: 200°C / 180°C fan / gas mark 6. Equipment: Large roa...
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Episode 681-After the Storm: Tidy Sheds, Winter Readiness and Smarter Seed Storage

Stormy weather may interrupt the jobs we planned, but it does not have to stop us making progress. This week, Richard checks the allotment and kitchen garden after wind and rain, clears two overfilled sheds and turns a dark evening into a useful seed-organising session. Productive Wet-Weather Gardening With outdoor work limited, the allotment sheds became the main project. Tools, feeds and useful supplies were sorted, unwanted clutter was removed and the larger shed was restored as somewhere to work, shelter and enjoy a cuppa. Preparing the Kitchen Garden Loose pots and watering cans were secured, doors and windows were checked, and space was made in the water butts. After the storm, the clean-up included blown debris, a broken cold-frame lid, an overturned growhouse and a grape trellis pushed out of shape. Sort Seeds Now, Plan Better Later In the podding shed, every seed packet was checked. Open packets and older varieties were moved to the front, while the co...
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Roasted Pumpkin and Apple Soup

A warming autumn soup that balances sweet pumpkin with apple, gentle spice and a savoury finish. Prep: 15 minutes | Cook: 45–55 minutes | Serves: 4 Ingredients 800 g pumpkin or squash flesh, cut into chunks 1 eating apple, peeled, cored and quartered 1 onion, cut into wedges 2 garlic cloves, unpeeled 2 tablespoons rapeseed or olive oil 1 teaspoon ground cumin ½ teaspoon smoked paprika 750 ml vegetable stock Salt, black pepper and a little lemon juice or cider vinegar Method Heat the oven to 200°C, 180°C fan, or Gas 6. Toss the pumpkin, apple, onion and garlic with the oil, spices and seasoning. Roast for 30–35 minutes, turning once, until tender and caramelised. Squeeze the garlic from its skins into a saucepan. Add the other roasted ingredients and stock. Simmer for 10 minutes, blend until smooth and loosen with extra stock if needed. Adjust the seasoning and add lemon juice or cider vinegar to taste. ...
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Episode 680-Moving the gardening indoors

I can cope with working in the cold. Working in the rain is another matter. With plenty of showers this week, I’ve found myself moving more of my gardening under cover — and growing food indoors has become the thread running through this episode. There are young plants filling the shed, cold frames back in position in front of the greenhouse and clear benches at the allotment where the tomato plants used to be. Inside the house, the kitchen windowsill and growing shelves are part of the picture too. It might be the middle of October, but I’m not putting the garden away. I’m making room for what comes next. Making room in the kitchen garden My daily visits to the shed have included sowing peas, broad beans and more onions, as well as pricking out seedlings. I’ll admit that pricking out is a job I find tedious. Seeing those little plants getting bigger afterwards is the part I enjoy. Space is becoming the problem, which is where the cold frames come in. Having cleaned them a few...
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Air-fryer jalapeño cheese bites

This week’s recipe is jalapeño cheese bites, made with cream cheese, cheddar and mozzarella and cooked in the air fryer. The idea is a crisp breadcrumb shell around a soft, cheesy middle, with little pieces of jalapeño dotted through it. Three cheeses, five chillies and something a bit different for the kitchen. Estimated yield: 12–16 small bites. Preparation: about 20 minutes. Chilling: 45–60 minutes, or until firm. Air-fryer setting: approximately 180°C for 8–10 minutes per batch; begin checking at 6 minutes. These are starting estimates, not a tested cooking time. Ingredients 100g cream cheese 100g cheddar, grated 100g mozzarella, grated — low-moisture mozzarella suggested for this draft 5 jalapeños, finely chopped, stalks removed 1 egg, beaten, for coating 50g plain flour, for coating Approximately 75–100g breadcrumbs, for coating — estimated quantity A little cooking oil to lightly brush the coating, optional addition Method ...
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Episode 679-Free Garden Gold: Leaf Mould, Wood Ash and Autumn Money-Saving Tips

Autumn is full of useful materials that gardeners can turn into next year’s fertility. In episode 679 of The Veg Grower Podcast, Richard makes the most of fallen leaves, prepares to store wood ash safely and shares practical ways to keep growing costs under control. Turn Fallen Leaves into Leaf Mould At the allotment, the leaf mould bins are beginning to fill. A simple frame made from four posts and chicken wire is enough to hold leaves while allowing the airflow that supports slow fungal decomposition. Leaves gathered with permission from gardens and recreation grounds can become a dark, crumbly soil improver over one or two years. Woodland leaves are best left in place, where they shelter wildlife and feed the woodland ecosystem. Although the heap shrinks considerably, the finished leaf mould is valuable. Used as a mulch, it adds organic matter, protects the soil surface and helps the ground retain moisture. It is also a welcome alternative when bought-in compost is ...
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Cabbage, Courgette and Herb Fritters

These crisp vegetable fritters are an easy way to use a glut of courgettes alongside freshly harvested cabbage and herbs. They are quick enough for lunch, flexible enough for leftovers and made from inexpensive store-cupboard ingredients. Serves Four as a light meal or side dish. Ingredients 1 medium courgette, coarsely grated 200 g cabbage, finely shredded 2 eggs, beaten 4–5 tablespoons plain flour 1 spring onion, finely chopped (optional) A generous handful of chopped parsley, chives or other soft garden herbs 40 g grated mature Cheddar (optional) Salt and black pepper Oil, for shallow frying Method Place the grated courgette and shredded cabbage in a bowl. Add a good pinch of salt, mix and leave for 10 minutes. Transfer the vegetables to a clean tea towel and squeeze firmly to remove as much liquid as possible. Return the vegetables to the bowl. Add the eggs, four tablespoons of flour, spring onion, herbs, cheese if...
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