hilton garden

There’s something special about harvesting a cabbage in early July. They’re crisp, tight, and full of that fresh‑from‑the‑plot sweetness you just don’t get from shop‑bought ones. With the heatwave still rumbling on, I wanted a recipe that celebrates that crunch without turning the kitchen into a sauna. This Summer Cabbage & Peanut Slaw has become a favourite here — bright, cooling, and ready in minutes. A Quick Allotment Story I picked this week’s cabbage early in the morning, before the sun had really taken hold. The outer leaves were still cool to the touch, and as I carried it home I knew exactly what it was destined for: something raw, crisp, and refreshing. Heatwave cooking needs to be simple, and this slaw ticks every box. Ingredients For the Slaw 1 medium cabbage, finely shredded 2 carrots, grated or julienned 1 small red onion or a few spring onions Handful fresh coriander or parsley 1 red chili, finely sliced (optional) 50g roasted...

A refreshing no‑cook salad perfect for hot summer days When the weather heats up, the last thing any of us want is to stand over a hot stove. This Tomato & Herb Summer Salad with Chickpeas is the perfect answer — fresh, vibrant, and ready in minutes. It’s a brilliant way to use homegrown tomatoes and herbs, and it’s packed with protein thanks to the chickpeas. This is one of those recipes that feels almost too simple, yet delivers huge flavour. It’s ideal for lunch, a light dinner, or as a side dish at a summer barbecue. Why You’ll Love This Recipe No cooking required — perfect for heatwaves Uses homegrown produce — tomatoes and herbs shine here High in protein thanks to chickpeas Quick and easy — ready in under 10 minutes Endlessly adaptable — add cucumber, olives, feta, or whatever you’re harvesting It’s the kind of dish you’ll make again and again throughout summer. Ingredients Fresh tomatoes (any variety — cherry, plum, beef...

It’s been a scorcher of a week here on the south coast, with record‑breaking temperatures and no sign of things cooling down just yet. With the heat set to continue into the weekend — and with my sister’s wedding on Saturday — I’ve been doing a bit more forward‑planning than usual. The early mornings have actually been a blessing. I’ve been waking naturally around 5.30am, and by 6am I’m already out in the garden before work. There’s something special about that cool, quiet hour of the day, and I’ll be keeping that up this weekend. First stop will be the allotment. I’ve harvested all my cherries this week, which has been brilliant, and now it’s the perfect moment to prune the stone fruit trees. I’ve also got the grass to strim — though not too early, for the neighbours’ sake — and a stubborn corner of brambles that needs clearing. It’s one of those jobs you don’t look forward to, but you feel great once it’s done. Despite the heat, watering hasn’t been too bad thanks to...

This week on the Veg Grower Podcast, I took you with me on my annual pilgrimage to Gardeners’ World Live at the NEC in Birmingham — for the very last time at this venue before the show moves to a new location next year. And what a send‑off it was. Right from the moment I stepped into the Beautiful Borders , it was clear that grow‑your‑own is becoming more deeply woven into garden design. As I said in the episode, “I’m already in the beautiful borders and I can already see there’s lots of vegetables incorporated in the design of these gardens.” From chard and strawberries to pumpkins, herbs and even buckets of potatoes, veg was everywhere — and it looked fantastic. Lucy’s ‘Make a Meter Matter’ Garden One of the highlights of the show was catching up with the brilliant Lucy , who created a stunning grow‑your‑own themed border built around the idea that one square metre can make a difference . Her horseshoe‑shaped layout featured nine individual 1m² zones , each pack...

This week on the Veg Grower Podcast, I’ve been making the most of a week off work — and it’s amazing how much difference a few focused days can make. Daily visits to the allotment have helped me get on top of all those little jobs that build up, and the plot is looking better than it has in a long time. It really has been a week of garlic harvest and garden tidying , and everything is thriving for it. Allotment Progress The highlight of the week has been the garlic harvest . The bulbs grown on the allotment have outperformed those at home, with bigger bulbs and stronger stems. They’re now curing in the greenhouse ready for long‑term storage. I’ve also been cutting back large clumps of comfrey for the compost bin. It’s growing vigorously at the moment, and while the bees love the flowers, the leaves make fantastic compost material. Kitchen Garden Improvements Back home, the kitchen garden has had a proper tidy and reset. I’ve moved the HotBin composter to a more pra...

Peas are one of those crops that suddenly arrive all at once in June. Whether you’re picking them fresh from the garden or using a handful from the freezer, this recipe is a brilliant way to celebrate that sweet, early‑summer flavour. Pea & Mint Crostini is light, bright and perfect for a quick lunch, a garden snack, or something to enjoy after a morning on the plot. It’s also a great reminder that simple ingredients can make something really special — especially when the herbs are home‑grown. Ingredients 200g peas (fresh or frozen) A small handful of fresh mint 1 garlic clove Olive oil Lemon juice Salt & pepper Bread for toasting (baguette, sourdough, or whatever you have) Method Blanch the peas in boiling water for 2–3 minutes, then drain and cool. Add the peas to a bowl with chopped mint, crushed garlic, a squeeze of lemon and a drizzle of olive oil. Smash lightly with a fork — you want texture, not a purée. Season ...