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Episode 651: Pea Planting, Beetroot Basics & A Year on the Waterway – Early Spring in the Garden

This Week in the Kitchen Garden Richard opens this week’s episode by describing that classic early‑spring rush — the moment when the light improves, the soil warms and suddenly everything seems to need doing at once. As he puts it, “everything at the moment seems to be growing at double speed” . He talks about how the overwintered peas under cloches have suddenly surged, even showing their first flowers. With flowers come tendrils, so he’s been adding pea sticks to keep them upright and protected from the wind. Indoors and outdoors, he’s been sowing even more peas to keep the harvests rolling. Back in the potting shed, Richard explains that the seedlings — tomatoes, chilies, aubergines, celery — are growing so fast that some “seem to suddenly outgrow their pots overnight” . Space is tight, so the cold frames are now full, helping to harden off young plants while still shielding them from chilly nights. Seed of the Month: Beetroot Richard’s seed of the month for April is beetroo...
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Recipe of the Week: One‑Pan Spring Greens & New Potato Hash with a Fried Egg

There’s a moment every spring when the kitchen and the garden seem to meet in the middle. The days are still cool enough to want something warm and comforting, but the first fresh greens are ready to pick, and suddenly the plate starts to look a little brighter. This hash is exactly that sort of dish — simple, earthy, and perfect for those days when you’ve been outside sowing peas, shifting compost, or getting the cold frames ready. It’s the kind of meal you can throw together with whatever you’ve got to hand. A few stored potatoes, a handful of overwintered kale or chard, maybe the first tender spinach leaves of the year. And then a fried egg on top, because there’s nothing quite like a runny yolk to bring everything together. Ingredients 400g new potatoes or small stored potatoes, diced A good handful of spring greens, kale, chard or spinach, chopped 1 small onion, finely sliced 1 clove garlic, crushed Olive oil Salt and pepper A pinch of smoked paprika (optional) 1 egg pe...
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Cheesy Leeks: A Simple, Comforting Side Dish from the Allotment

A Harvest‑Led Supper Last night’s dinner was one of those meals that comes together simply because the allotment said so. I pulled a good bunch of leeks while I was down there, all standing strong after the winter, and they ended up on the plate alongside a steak. Nothing fancy — just honest food grown a few metres from the shed and cooked within the hour. Leeks are one of those crops that quietly get on with things. They don’t demand much, they hold well in the ground, and when you finally lift them, they reward you with that soft, sweet flavour that only homegrown leeks seem to have. And when you pair them with cheese, they become something properly comforting. Why Cheesy Leeks Work So Well Cheesy leeks sit in that perfect space between a vegetable side and a proper treat. The leeks bring sweetness, the sauce brings richness, and together they turn even a simple midweek meal into something that feels a bit special. They’re also a brilliant way to use up a handful of leeks when yo...
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Recipe of the Week: Purple Sprouting Broccoli & Lemon Butter Orzo

There’s a moment every March when the garden finally gives you colour again. After months of browns and greys, the purple sprouting broccoli stands there like it’s been painted by hand — deep violet florets, slender stems, and leaves that look almost too beautiful to pick. You run your fingers along the stems, feeling that slight snap that tells you they’re ready. The air still has winter’s chill, but the sun is trying its best, and for the first time in weeks you catch yourself lingering instead of rushing back indoors. You gather a small bundle — not much, but enough — and on the way back you snip a few chives, maybe a sprig of parsley that’s braved the cold. It’s the kind of harvest that doesn’t shout; it just quietly reminds you that spring is on its way. This dish is built around that feeling. Simple, bright, and full of early‑season optimism. Ingredients (Serves 2–3) A generous handful of purple sprouting broccoli 200g orzo 1 small onion or shallot, finely chopped 1 clo...
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Growing Guide: How to Grow Thyme from Seed

Thyme is one of those herbs that quietly earns its place in every kitchen garden. It’s hardy, aromatic, drought‑tolerant and incredibly useful in the kitchen. While many people buy thyme as a small plant, growing it from seed is surprisingly rewarding and gives you plenty of plants for very little cost. Here’s a simple, reliable guide to help you grow thyme successfully from seed. Why Grow Thyme from Seed Thyme is a perennial herb, meaning once you’ve grown it, it will keep coming back year after year. Starting from seed gives you the chance to grow several plants at once, experiment with different varieties and fill pots, borders or herb beds without spending much money. It’s also a great herb for beginners because it doesn’t demand much attention once established. Get your thyme seeds here When to Sow Thyme The best time to sow thyme is from early spring onwards. Indoors, you can start as early as March. If you prefer to sow outside, wait until the weather warms and the risk of ...
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Warm Salad of Chargrilled Spring Vegetables with Feta, Mint & Chilli

By Scott — Seasonal Kitchen Series Spring is finally in the air, and that means fresh, vibrant vegetables are at their very best. This week I’m bringing you a simple but seriously flavour‑packed dish: a warm salad of chargrilled spring vegetables with feta, mint and chilli . It’s light, colourful, and full of seasonal character — and it also happens to be the perfect partner for a couple of spring lamb chops if you fancy making it a full meal. So let’s head into the kitchen and get cooking. Ingredients You can use any spring vegetables you have to hand, but here’s what I used: Purple sprouting broccoli Spring cabbage Asparagus Peas (fresh or frozen) You’ll also need: Zest of 1 lemon 1 red chilli, finely diced 1 tablespoon mint sauce Crumbled feta cheese Olive oil Salt & pepper Method 1. Prepare the Vegetables Start by getting everything ready for the chargrill. Purple sprouting broccoli and asparagus can be cooked whole. Spring cabbage should be cut int...
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Seed of the Month: Cauliflowers — From Seed to Superb Harvests

Why Cauliflowers Make a Great Seed of the Month Cauliflowers are one of the most rewarding brassicas to grow, offering a sense of achievement that few other vegetables can match. Although they have a reputation for being a little demanding, most of their needs come down to consistency. When they receive steady moisture, firm soil and regular feeding, they produce tight, compact heads that taste far superior to anything shop‑bought. With a huge range of varieties now available—including exciting new multi‑headed types—there’s a cauliflower for every garden and every season. Sowing Cauliflower Seeds Successfully Sowing cauliflower seeds begins with choosing the right variety for the time of year. Early varieties can be started as early as February, while maincrop and winter types follow through spring and early summer. Whatever the timing, the seeds benefit from being sown into firm, stable compost. Cauliflowers dislike root disturbance, so modules are ideal, allowing each seedling to...
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