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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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The Veg Grower Podcast Wins Agricultural Podcast of the Year!

There are moments in a creator’s journey that make you stop, breathe, and really take in how far things have come. This week, I had one of those moments. The Veg Grower Podcast has been named Agricultural Podcast of the Year by SME News — an honour that genuinely means the world to me. When I started this podcast, it was simply a way to share my journey of growing food in my allotment and kitchen garden. As I often say at the start of each episode, “each week I share with you my journey of growing food in my allotment and my kitchen garden.” It was never about awards — it was about community, learning, and encouraging more people to grow even a little of their own food. Over the years, the podcast has grown into something bigger than I ever expected. We’ve explored everything from heatwave gardening and edible ponds to early‑morning watering routines and the joys (and occasional frustrations!) of allotment life. We’ve built a community of growers who tune in not just for ti...
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Episode 667- Mid‑July in the Garden: Caterpillars, Leeks and Soft Fruit

This week on the Veg Grower Podcast, Richard tackles caterpillars on the brassicas, gets his leeks planted at last, enjoys a strong run of summer harvests, completes a few kitchen‑garden jobs, shares a simple stir‑fried bean recipe, and looks at the best ways to store soft fruit. Allotment Update The allotment kept Richard busy with pests this week. While tending the broccoli, he spotted cabbage white caterpillars chewing through the leaves. Instead of using pesticides, he checked each leaf, picked off the caterpillars by hand, destroyed the eggs and took the caterpillars home for the chickens. Netting helps keep butterflies out, but it also makes day‑to‑day care awkward, so Richard plans to attract more birds to the plot with feeders and bird houses. The leeks — sown back in January — finally went into the ground after the garlic came out. Each leek dropped into a dibbed hole and received a good soak. Daily watering will help them settle in. Harvests this week included co...
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Summer Stir‑Fried Beans with Garlic, Ginger & Sesame

Late July is when the beans really start earning their keep. Whether you grow French beans, runner beans, or a mix of both, they come thick and fast — crisp, sweet, and absolutely perfect for quick cooking. With the weather still warm and the evenings long, this simple stir‑fried bean dish has become one of my go‑to summer plates. It’s fast, fresh, and full of flavour, and it turns a handful of beans into something genuinely exciting. Ideal as a side dish, or bulk it out with noodles or rice for a full meal. Ingredients 300–400g fresh beans (runner or French), trimmed 1 tbsp vegetable oil 2 cloves garlic, finely chopped 1 thumb‑sized piece of ginger, grated 1 tbsp soy sauce 1 tsp honey 1 tsp sesame oil 1 tbsp sesame seeds Optional extras: A pinch of chilli flakes A squeeze of lime A handful of spring onions, sliced Method 1. Prep the Beans Slice runner beans diagonally into thin strips, or leave French beans whole if...
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Episode 666: Grapevine Pruning, Potato Problems & A New Vegetable Garden BeginsEpisode 666-

Welcome to Episode 666 of the Veg Grower Podcast. This week Richard has been juggling warm, humid weather, kitchen‑garden pruning, allotment challenges, and an exciting new project helping a young couple start their very first vegetable garden. It’s a classic midsummer mix of maintenance, problem‑solving and inspiration. Here’s what’s been happening. In the Kitchen Garden The week began with early‑morning gardening sessions — the only time cool enough to work comfortably. Richard has been potting on cucumbers, cabbages, cauliflowers and kale, watering in the mornings to reduce slug activity, and making steady progress despite the heat. Grapevine Pruning A major job this week was pruning and training the productive grapevine. Richard explains how careful thinning improves fruit size and airflow, and shares his experiment with a Bramley apple grown from seed and trained as a step‑over tree. It’s decorative, compact, and a fun long‑term project. Water Conservatio...
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Recipe of the Week: Warm Summer Cabbage & Garden Herb Pan Fry

There’s something lovely about harvesting a cabbage in mid‑July. The heads are tight, crisp, and full of that gentle sweetness you only get from home‑grown veg. With the heatwave still hanging around, I’ve been leaning towards quick, light recipes that don’t require standing over a hot cooker for long. This warm cabbage pan fry has become a regular here. It’s simple, uses just one pan, and is packed with fresh garden herbs. It’s the sort of dish you can throw together after an evening watering session, and it works as a side or a main depending on what you pair it with. Ingredients 1 medium cabbage, finely sliced 1 onion, sliced 2 cloves garlic, crushed 1 tbsp olive oil Small knob of butter (optional but lovely) Handful fresh herbs — parsley, chives, dill, or whatever’s thriving 1 tsp wholegrain mustard Salt & pepper Optional add‑ins A handful of peas Cooked new potatoes, sliced Crispy bacon bits A squeeze of lemon ...
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Recipe of the Week: Summer Cabbage & Peanut Slaw with Lime & Chili Dressing

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...
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