hilton garden

This week’s episode of The Veg Grower Podcast was packed with those subtle but exciting signs that the growing season is waking up. After a rare dry spell on the south coast, I finally managed a full day in the kitchen garden — and it felt good to get stuck in. Kitchen Garden: Early Growth & Essential Tidying With the soil warming, weeds have started to appear, which is always a positive indicator that spring is on the way. Even more surprising was spotting the first early shoots of asparagus pushing through — far earlier than expected, but very welcome. I mulched the asparagus bed with rich worm compost from the wormery, although I did discover a small mouse living beneath the bin. Thankfully, not a rat — and a reminder to keep an eye on things, especially with chickens nearby. I also planted out some strong young leeks that were originally destined for a cancelled project. These were sown in May and have grown beautifully in pots, so they’re now filling an otherwise empty be...

With Shrove Tuesday upon us and Chinese New Year celebrations still in full swing, this week’s recipe brings a little of both together. These savoury vegetable pancakes are light, crispy on the outside, soft in the middle, and packed full of home-grown goodness. They’re incredibly flexible too — perfect for using up winter vegetables from the garden. Whether you’re celebrating Pancake Day or just want something a bit different for tea tonight, this one is well worth trying. Ingredients (serves 2–3) For the pancakes: 150 g plain flour 1 egg 250 ml milk 1 tablespoon soy sauce 1 teaspoon sesame oil (optional) 1 small leek, finely sliced 1 carrot, grated A handful of shredded cabbage or kale 1 spring onion or small onion, finely chopped Salt and black pepper Oil for frying For the dressing: 2 tablespoons sweet chilli sauce 1 tablespoon soy sauce 1 teaspoon honey A squeeze of lime or lemon juice Method Make the batter In a bowl, whisk together the flour, egg an...

Apologies for this being late, I forgot to mention I was going out on a works do last night. In this podcast Is ahre my plans for the weekend as well as what you could be doing this weekend in your own allotment or kitchen garden. I also Share how I grow dill as part of this months seed pack. The post Its going to be a dry weekend appeared first on The Veg Grower Podcast .

It’s been another wet and windy week here in Littlehampton, and once again the weather has been calling the shots. Outdoor jobs have been limited, but plenty has still been happening both indoors and on the allotment. In this week’s episode of the Veg Grower Podcast, I’m sharing an update from the kitchen garden, how seed sowing and potting on are progressing, a slightly frustrating allotment visit, and answering a listener’s question about crop rotation. In the kitchen garden The constant rain has been a bit of a worry this week, particularly for the chickens. Even with a covered run, the clay soil is holding a lot of moisture and becoming boggy underfoot. For now, it’s a case of managing things as best as possible and planning improvements for drier conditions later in the year. Elsewhere in the garden, everything is ticking along nicely. Garlic, chard and purple sprouting broccoli are all growing well, which is always reassuring at this time of year. With outdoor gardening lim...

As the winter months stretch on, many gardeners find themselves dreaming of warmer days and bountiful harvests. In this week's episode of the Veg Grower Podcast, host Richard takes listeners on a journey through his kitchen garden and allotment, sharing valuable tips and insights that will inspire anyone to grow their own food, regardless of space or experience. Richard starts with an update from his kitchen garden, where he has been facing challenges with his lemon tree. After experiencing some harsh winter temperatures, the tree has shown signs of distress, with brown, crispy leaves and blackened branches. Richard discusses the importance of protecting citrus trees during cold spells, emphasizing the need for extra care in unheated greenhouses. This candid update serves as a reminder that even seasoned gardeners must adapt to changing climates and learn from their experiences. Next, Richard ventures down to his allotment, where he has been busy pruning his raspberry bed. He exp...

This is one of those comforting, oven-baked dishes that quietly gets on with the job. It’s rich enough to feel like a treat, but flexible enough to use whatever roots you’ve got coming out of the ground or lurking in the shed. Perfect as a main with greens, or as a side alongside roast chicken, sausages or a nut roast. What You’ll Need (Serves 3–4) 700 g mixed root vegetables (potatoes, parsnips, carrots, swede, celeriac – any mix works) 1 small onion, thinly sliced 2 cloves garlic, finely chopped 250 ml double cream 100 ml milk A handful of fresh herbs, chopped (thyme, rosemary or parsley) 50 g grated cheese (optional, but encouraged) Salt and black pepper Butter or oil for greasing How to Make It Preheat the oven to 180 °C (fan). Peel and slice the root vegetables into thin, even slices — about the thickness of a £1 coin is ideal. This helps everything cook evenly. Grease a baking dish, then layer the vegetables and onion, seasoning lightly between layers. In a jug,...