hilton garden

Hi, Scott here with this week’s recipe! This time, I’ve got a simple yet flavour-packed dish for you: Guoguang Roast Carrots . This recipe is bursting with sweet, spicy, and salty flavours that are sure to impress. Whether you serve it as a side dish or enjoy it on its own with a little rice, it’s guaranteed to be a crowd-pleaser. The star ingredient here is Guoguang , a Korean chilli paste that pairs beautifully with cinnamon, star anise, maple syrup, and soy sauce to create a stunning glaze for the carrots. So, without further ado, let’s head to the kitchen and get cooking! As always, you can find this recipe and others on theveggrowerpodcast.co.uk or on my Instagram page, Seed to Table Plot 13 . Ingredients For the carrots: 600g carrots, halved lengthways 50g Guoguang (Korean chilli paste) 100g maple syrup 50g rice wine vinegar 20g sesame oil 40g soy sauce ¼ cinnamon stick 3 star anise For garnish: Sesame seeds Sliced spring onions Method Preheat your oven to ...

In this weeks podcast Richard is joined by Lucy chamberlain, author of the book Grow Food Anywhere. Which has been our book of the month for January. Links Lucy's Instagram Buy the book on Amazon The post #590 Grow Food Anywhere With Lucy Chamberlain appeared first on The Veg Grower Podcast .

In this episode of the Veg Grower Podcast, host Richard shares updates from his kitchen garden and allotment, emphasizing winter gardening. He discusses essential tasks like weeding, checking plants, and managing pests, including setting up a scarecrow for pigeons. Richard highlights the importance of maintaining bird feeders and composting kitchen scraps and garden waste. He also shares his efforts to encourage wildlife, such as hedgehogs and ladybirds, and offers pruning tips for raspberry beds. Richard encourages listeners to support the podcast through the supporters club, which offers exclusive content and community benefits. Winter Woes From The Kitchen Garden Last week Richard complained that he felt his kitchen garden was very scruffy. With that in mind Richard decided this week to really turn his attention to tiding the kitchen garden. This meant time was spent clearing away weeds from some of the beds, Protecting brassicas from the hungry pigeons while also trying to provid...

Hi, Scott here with this week’s recipe! This time, I’m sharing a delightful Peach and Cherry Cobbler —a perfect way to make use of frozen fruit. I’ve used cherries and peaches for this version, but feel free to swap in whatever fruit you have on hand. So, grab your apron, and let’s get started! As always, you can find this recipe and more on theveggrowerpodcast.co.uk or over on my Instagram page, Seed to Table Plot 13 . Ingredients For the topping: 100g plain flour 50g ground almonds 85g caster sugar 1 tsp baking powder 75ml single cream 1 tsp vanilla extract For the fruit filling: 400g peach slices 400g cherries 85g caster sugar 1 tsp plain flour Method Preheat your oven to 170°C. Start by preparing the topping. In a bowl, mix together the plain flour, ground almonds, caster sugar, baking powder, single cream, and vanilla extract until a dough forms. Set aside. In another bowl, combine the peach slices, cherries, caster sugar, and plain flour. Mix well, then t...

Another week has flown by, and with it comes another opportunity to share the joys of growing our own vegetables, both on the allotment and in our kitchen garden. While tending to plants is rewarding in itself, the real excitement comes from harvesting delicious produce to enjoy at home. A Yearly Goal: £8,000 Worth of Produce For 2025, we’ve set ourselves an ambitious goal: to grow £8,000 worth of vegetables from our allotment and kitchen garden. It’s a lofty target, but achieving it would make a significant dent in our grocery bills while providing fresh, homegrown food. This Week’s Harvest Eggs – 12 Once again, our chickens delivered a dozen of the freshest, tastiest eggs you could ask for. Comparing prices, these eggs would have cost us £2.79 at an economy supermarket or £4.25 at a premium retailer. Nothing beats the flavour of home-laid eggs! Ginger – 200g This week brought our first and only ginger harvest of the year. Although 200g isn’t a huge yield, it’s a great start. I...

Join Richard on This Week's Episode of The Veg Grower Podcast! In this week's episode of The Veg Grower Podcast , Richard dives into his January goals for the allotment and kitchen garden, sharing insights, tips, and progress updates. Here's a sneak peek of what to expect: Down on the Allotment January is all about tackling problem areas on the allotment. For Richard, this means focusing on the trickiest spots: the very top of the allotment and the area behind the greenhouses. These spaces have always been challenging to manage, but by addressing them early in the year, he’s setting the stage for a smoother growing season ahead. By clearing weeds, organising tools, and preparing the soil, Richard is transforming these once-problematic areas into productive parts of the allotment. His proactive approach ensures these areas will require less effort to maintain as the year progresses. In the Kitchen Garden This year, Richard is determined to give his kitchen garden the a...

In this video Richard is starting 2025 off as he means to go on. By getting the kitchen garden growing. The work this week starts off with the cutting off the grass with all that beautiful grass clippings are used to power the hot bed. Seeds have also been sown which includes: Aubergine Onions Chillies Added to that an area outside the greenhouse has been tidied up Video below The post The Kitchen Garden Diary Week 1 Of 2025 appeared first on The Veg Grower Podcast .

Well it’s been a while since I wrote one of these weekly harvest reports. Back in the day I would write these out each week sharing what I’ve harvested and how much it was worth. For 2025 I thought it would be an idea to bring this feature back but I would still love to know what produce you have harvested. The first week of January is a funny week. After the Christmas period where we have gorged ourselves on a wide range of rich foods, I often find myself wanting to eat something more simple. However this year we had so much leftover food from the Christmas period, we didn’t feel the need to harvest loads of food only what was necessary. So let’s take a look at what we have harvested Our main produce has been our chicken eggs from our small backyard flock. Our 4 chickens have given us 12 eggs this which is certainly plenty. If we where to buy these eggs from Aldi as a economical supplier they would cost us £2.79 and from Waitrose and a premium food supplier they would have cost £...

In this weeks podcast the first podcast of 2025, Richard shares a seed he has to sow every year as the seed of the month. The seed is Rhubarb. Although it is too early to sow most seeds Richard shares other seeds that can be sown this month. We of course another delicious recipe from Chef Scott. So lets get into it. Rhubarb Our Seed Of The Month Each month Richard shares a seed of the month in collaboration with Premier Seed Direct Richards number 1 seed supplier. This months seed is Rhubarb which is slightly unusual to grow from seed but Richard finds it incredibly easy to grow from seed. Added to that growing from seed gives more choice and saves money when compared to buying a plan. Some of the most popular varieties of Rhubarb include champagne and victoria Other Seeds To Sow In January January can be a very tricky month to sow seeds says Richard. The days are short and cold but many gardeners find themselves itching to sow seeds. Because of this Richard has suggested a few ...

Hello, Veg Growers! Scott here, bringing you this week’s recipe. January can feel a little gloomy, but I’m sticking with the theme of "sunshine on a plate" to brighten things up. This week, I’ve combined comfort food with vibrant flavours to create a dish that’s sure to warm your soul: Mac 'n' Cheese loaded with Cajun corn and tomatoes . The creamy, cheesy goodness of mac 'n' cheese meets the sweet crunch of corn and the spicy kick of Cajun seasoning. It’s the perfect blend of cosy and fresh, delivering those summer vibes we’re all craving this time of year. If you’ve got sweetcorn in the freezer from last year’s harvest, this is a brilliant way to use it. That said, don’t hesitate to adapt the recipe to whatever vegetables you have on hand. Peas, beans, or even some diced courgettes would work beautifully. It’s all about making the most of what’s in your kitchen. Ready to get cooking? Here’s how to make it: Cajun Mac 'n' Cheese Recipe Serves: ...