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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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Tomato & Herb Summer Salad with Chickpeas

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...
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A Hot Weekend Ahead – And a Few Garden Plans

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...
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Episode 663- Gardeners’ World Live 2024: Inspiring Designs, Mushroom Magic & Growing for Every Space

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...
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