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Recipe of the Week: Early Summer Courgette & Mint Fritters with Lemon Yogurt

There’s a moment every year — usually right around now — when the courgette plants shift from “promising” to “relentless”. One minute you’re admiring the first tiny fruits, the next you’re wondering how on earth they’ve doubled in size overnight. It’s the annual dance we all know too well, and it always makes me smile. This week’s recipe leans right into that early glut. It’s simple, quick, and uses ingredients most of us have growing or tucked away in the fridge. These fritters are crisp on the outside, soft in the middle, and lifted beautifully by fresh mint and a bright lemon yogurt. They make a cracking light lunch, a garden‑bench snack, or a side dish for a barbecue. On the Allotment This Week Courgettes are just starting to come into their stride, mint is at its most fragrant before flowering, and the hens (if you keep them) are laying well — which makes this the perfect moment for a fritter recipe. If you’ve got spring onions or chives, they slot in nicely too. ...
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Episode 659: Battling the Heatwave & Finding a Rustic Vision for the Kitchen Garden

This week’s bank holiday brought record‑breaking heat, and like many gardeners, I’ve spent most of my time simply trying to keep plants alive. Between fast‑drying soil, thirsty young crops, and a greenhouse that felt more like an oven, it’s been a week of adapting, improvising, and learning a few new tricks to keep everything going. In the Kitchen Garden It’s been a scorching bank holiday, and most of my time has gone into simply keeping plants alive. Watering has been the big job this week, especially with young plants and pots drying out so quickly. The greenhouse has been a challenge too — my auto‑pots are brilliant, but even they struggled as the tank water evaporated in the heat. I’ve opened the window permanently and really should fit an auto‑vent. A small win: using the Ryobi stick pump with a hosepipe has cut watering time from an hour to about 20 minutes. That’s been a lifesaver. We’ve planted out beans, rosemary and sage, and harvested peas, rhubarb, and ...
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Recipe of the Week: One‑Pan New Potatoes with Garden Greens & Herb Oil

Late May is that magical moment when the first new potatoes are ready to lift — small, thin‑skinned, earthy, and nothing like the supermarket versions. Even if you’re growing in containers, a single pot can give you enough for a cracking meal. Pair them with whatever greens are ready (spinach, chard, kale shoots, or even a handful of pea tops), and you’ve got a dish that tastes like the turning of the season. This recipe is simple, comforting, and built entirely from the kind of harvests small‑space growers can pull off right now. Ingredients (Serves 2) 500g new potatoes, scrubbed 2 large handfuls mixed garden greens (spinach, chard, kale shoots, beet leaves, or pea tops) 2 cloves garlic, finely sliced 3 tbsp olive oil Small knob of butter (optional but lovely) Zest of 1 lemon Salt & pepper For the herb oil: Small bunch soft herbs (parsley, chives, mint, basil — whatever’s growing) 3 tbsp olive oil Pinch of salt Method ...
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Episode 658: The Week the Weather Turned… and I Finally Got My Bees

This week’s episode of The Veg Grower Podcast is a real mix of surprises, setbacks, and exciting new beginnings. From unexpected frost damage on the allotment to big changes in the kitchen garden — and the moment Richard finally becomes a beekeeper — there’s plenty to dive into. If you want the full story, the sounds, and the emotions behind it all, make sure you give the episode a listen. Down on the Allotment Richard kicks off the week with a weather surprise — a mid‑May frost that caught many growers off guard. As he said, “This week we have had some frosts… temperatures have certainly dipped overnight.” Potatoes blackened, cucumbers wiped out, and a few tomatoes took a hit. It’s a lesson in not planting tender crops too early, even when the forecast looks safe. But it’s not all doom and gloom — Richard shares how he’s bouncing back and what he’ll do differently next year. Weeding, Asparagus & Garlic Watch With planting paused, Richard focused on weed cont...
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Recipe of the Week: Creamy Spring Onion & Potato Soup

A simple, comforting bowl that makes the most of early‑season spring onions Spring onions are one of the first reliable harvests of the year, and they bring a lovely mild flavour that works brilliantly in soups. Paired with new potatoes, this recipe is light enough for spring but still warming on those cooler evenings we always seem to get in May. It’s quick, it’s fresh, and it’s a great way to use a handful of spring onions from the garden or allotment. Ingredients 1 bunch of spring onions, sliced 400g new potatoes, diced 1 small onion, chopped 1 garlic clove, crushed 750ml vegetable stock 1 tbsp butter or olive oil 50ml cream or milk (optional) Salt & pepper Fresh chives or parsley to finish Method Heat the butter or oil in a pan and gently sauté the chopped onion until soft. Add the garlic and sliced spring onions, keeping back a small handful for garnish. Cook for 2–3 minutes. Add the diced potatoes and pour i...
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Episode 657: Sowing Winter Cabbage, Tackling Allotment Overwhelm & Our April Book Review

This week has been one of those classic early‑May weeks where everything seems to need doing at once. I’ve been sowing our Seed of the Month, tackling slugs and snails in the kitchen garden, trying to stay on top of the allotment before inspections begin, and finishing our April Book of the Month: RHS Can I Grow Potatoes in Pots? by Sally Nex. There’s plenty to share, so let’s get into it. From the Kitchen Garden This week in the kitchen garden we’ve been sowing our Seed of the Month: Winter Cabbage . I’m a little later than planned, but May and June are still perfect months to get these hardy brassicas started. Winter cabbages are one of my favourite crops because they stand strong through the cold months and give you that wonderful feeling of harvesting fresh veg when everything else has slowed down. There’s nothing quite like cutting a crisp cabbage on Christmas Day. Somvarities I recommend are: Winter cabbage Tudra F1 Savoy vertus 2 Savoy Di Verona I...
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Recipe of the Week: Broad Bean Smash

A vibrant early‑summer spread that celebrates the first fresh harvests of the season There’s something special about broad beans at this time of year. They arrive just as the weather warms, bringing that bright, fresh flavour that only early summer can deliver. This Broad Bean Smash is one of those simple recipes that feels far more impressive than the effort it takes. It’s quick, wholesome, and a brilliant way to enjoy a small bowlful of freshly podded beans. Whether you grow them yourself or pick some up from a local market, this recipe captures their delicate sweetness perfectly. Broad Bean Smash Ingredients 300g broad beans (podded weight) 1 small garlic clove, finely grated Juice of ½ lemon A handful of fresh mint leaves, chopped 2 tbsp olive oil Salt & pepper Optional: a spoonful of ricotta or crumbled feta for extra creaminess Method Bring a pan of water to the boil and cook the broad beans for 3–4 minutes. Drain an...
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