hilton garden

Hi, it’s Scott here with this week’s recipe – and we’re keeping things simple, seasonal and absolutely delicious with a gluten-free rhubarb crumble . Now, I cook a fair bit of gluten-free food as I’ve got a family member who can’t eat gluten. Through doing so, I’ve found that some recipes don’t just cope without gluten – they’re actually better for it. And crumble, in my opinion, is one of those dishes. The oats, almonds and demerara sugar give the topping a lovely texture and depth of flavour – perfect for pairing with sharp, tangy rhubarb. So let’s head to the kitchen and see how it’s made. As always, you can find this recipe and others over at theveggrowerpodcast.co.uk and on my Instagram page: @seedtotableplot13 . Ingredients (Serves 4–6): For the crumble topping: 125g cold salted butter 100g gluten-free plain flour 100g gluten-free porridge oats 50g ground almonds 125g demerara sugar For the rhubarb filling: 500g rhubarb, cut into 3–4cm chunks Zest and juice of ...

Welcome back to The Veg Grower Podcast! This week’s episode is packed with useful updates from my garden and allotment, a very special interview with the folks from Hotbin, and of course – Chef Scott returns with a cracking recipe using your homegrown veg. In the Kitchen Garden We’re now well into May, and the garden is shifting into high gear. This week, I’ve been planting out tomatoes, brassicas, peppers, chillies – basically anything I can to fill the gaps. The overwintered chard has started to bolt, so that’s out, and new plantings are in. As I’m heading off for a week on the road with Lee Connolly and our school gardening mission, I’ve had to prepare the garden for Amanda to take over the watering duties. I’m not a fan of using the hosepipe, but I’ve set one up to make life easier while I’m away. I’ve also prepped the greenhouse with the autopot system and the Vegepod with a water timer. With little rain recently – and none in the forecast – these measures should help everythin...

by Chef Scott Hi, it’s Scott here with this week’s recipe! With Richard out on the road with Lee, taking gardening to schools, I thought we’d have a bit of fun and create a tasty grow-your-own travel snack. After all, a bag of crisps is a hard-to-beat snack — so this week, I’m sharing my recipe for vegetable crisps with crispy garlic, sage, rosemary, and sea salt. Let’s head to the kitchen and see how it’s made! Ingredients This recipe is flexible and all about the method, so I won’t give exact quantities — make as much or as little as you like. The key is to use a variety of root vegetables and fresh herbs. Any root vegetables — I used: Carrots Parsnips Celeriac Beetroot Sweet potato Jerusalem artichokes Whole sage leaves Whole rosemary leaves Garlic, sliced thinly into slivers Fine sea salt Method Prepare your vegetables: Use a vegetable peeler to create the crisps. Start by peeling off the skin, then keep peeling to create thin, crisp ribbons of veg. Prepar...

May is one of the busiest months in the veg garden—and also one of the most rewarding. With long days and warming soil, it’s the perfect time to catch up on sowing, watering, and a bit of garden TLC. Here are some key tasks you can crack on with this weekend: 1. Successional Sowing Lettuce, radish, spring onions, rocket Beetroot, carrots (try a few under fleece to help germination) Keeping sowings little and often helps prevent gluts and keeps you harvesting for longer. 2. Support Climbing Plants Tie in peas, beans, and cucumbers Add extra canes where needed Check and re-secure any wind-blown structures 3. Watering Check With rainfall still low, check your mulch levels and make sure thirsty crops (like courgettes, peas, and strawberries) are getting regular water. Rainwater systems are especially valuable now. 4. Harden Off Tender Plants Plants like squashes, courgettes, and tomatoes should be almost ready for planting out. Give them a few hours outdoors each day to ac...

Beetroot is one of the most rewarding vegetables to grow. Whether you love them roasted, pickled or grated raw into salads, their earthy sweetness and vibrant colour make them a standout crop. Here’s everything you need to know to grow brilliant beetroot in your own veg plot. When to Sow Sow beetroot from March to July , either directly where they’re to grow or into modules for transplanting. For the best results: Sow successionally every 2–3 weeks to keep a steady supply For early sowings, use cloches or fleece to warm the soil Where and How Soil : Light, fertile, and free-draining. Avoid freshly manured beds as this can cause forking. Spacing : Sow seeds 10cm apart in rows 30cm apart. Beetroot ‘seeds’ are actually clusters, so thin them once seedlings are up. Light : Full sun is best, but they’ll tolerate partial shade. Growing On Watering : Keep the soil moist, especially during dry spells. Inconsistent watering can lead to woody roots. Feeding : Generally not n...

Join Richard in this week’s episode as he shares the latest from his allotment—detailing innovative mulching techniques and smart watering solutions to keep his garden thriving—plus Chef Scott is back in the kitchen with a mouth-watering recipe: Olive Oil Braised Runner Beans. Allotment Update: Mulching Richard takes us through the evolving challenges at his allotment. What was once a peaceful field has transformed with increased road noise from a new bypass. Even so, his passion for growing food and adapting his techniques remains strong. Here’s what he’s been up to: Embracing Change: Once a quiet haven with open fields (and even horses), the allotment now experiences constant traffic noise. Despite this, Richard remains committed to his gardening methods, adjusting on the fly as the environment changes. Mulching Magic: Mulching is key to a healthy garden. Richard explains how he’s refined his approach: Moisture Retention: A solid layer of mulch locks in water, which is esp...

Hi, it’s Scott here with this week’s recipe – and as it's time for our Seed of the Month , we’re shining the spotlight on one of my all-time favourites: runner beans . They're incredibly productive, easy to grow, and packed with flavour. Just a few plants will keep you well supplied for weeks! When it comes to cooking runner beans, I think they’re best when braised or slow-cooked – the texture turns beautifully tender, and they soak up flavour like a sponge. Last year, I shared a recipe for slow-cooked runner beans with preserved lemon, chilli and tomato – that one’s still available at theveggrowerpodcast.co.uk and definitely worth revisiting. But this week, I’ve got something new for you: Olive Oil-Braised Runner Beans with Butter Beans, Chorizo, Tomato & Feta . It’s a rustic, flavour-packed dish that works brilliantly as a standalone lunch with some good bread, or as a side for grilled fish or meat. I served it with pan-fried seabass at the weekend – and it went down ...

Join Richard in this weeks episode in which we have Mays seed of the month and Richard visits gardeners world spring fair at Beulieu in the new forest. Also Richard shares the latest from the allotment and Chef Scott is back with a delicious asparagus recipe. Kitchen garden update: Seed of the month Runner Bean. We find ourselves in May and its time for our seed of the month. This month its the runner bean which isn't one of Richards favourite vegetables but it certainly brings back lots of memories. Runner beans are often considered a staple for many and they are a very reliable crop. As a legume they also feed the soil with nitrogen so many benefits to growing beans. Some of Richards favourite verities are listed below with affiliate links: Runner Bean Lady Di a good reliable runner bean. Bellotto bean a beautiful looking bean Polestar stringless a string less variety Dwarf runner bean bean Hestia A dwarfing plant but still produces well Many more choices out there...

Hi, it’s Scott here with this week’s recipe – and today we’re celebrating asparagus season with a simple but indulgent dish that brings together some truly delicious flavours. We're making Roasted Parma Ham-Wrapped Asparagus served with creamy Burrata and a punchy Salsa Verde . If you’ve never had burrata before, you’re in for a treat – imagine a ball of mozzarella filled with something like clotted cream. It’s rich, decadent, and downright divine. Let’s head to the kitchen and see how it’s made! As always, you’ll find this recipe and plenty more over at theveggrowerpodcast.co.uk and on my Instagram page Seed to Table Plot 13 . Ingredients (Serves 2–4) For the asparagus: 12 asparagus spears 12 slices of Parma ham 2 burrata cheeses For the salsa verde: 50g finely diced white onion 30g chopped fresh parsley 10g chopped fresh tarragon 10g chopped fresh mint 40g chopped capers 1 tsp Dijon mustard 1 tbsp red wine vinegar 230ml olive oil Method Wrap the aspar...