hilton garden

This week’s episode of The Veg Grower Podcast is full of practical tips and heartfelt reflections from the kitchen garden and beyond. With a hosepipe ban potentially on the way, Richard shares his water-saving strategies, gives us a greenhouse tour, and answers a listener question about keeping chickens for the first time. Here's what you'll hear in this episode: Kitchen Garden Update It’s been a hot and dry week, and water has become more precious than ever. Richard has been getting inventive, using recycled water from the bath and kitchen sink to keep things growing. The greenhouse is thriving thanks to the autopot system, with tomatoes, aubergines, chillies, and cucumbers all coming along nicely. He also shares how he’s still sowing seeds even in late July – including kale, chard, winter lettuce and microgreens on the windowsill – proving it’s never too late to start something new. Allotment Update Down on the allotment, Richard reflects on the emotional loss of one of ...

Recipe by Chef Scott – Seasonal Spotlight This week’s recipe brings together two unexpected companions – sweet blackberries and fiery chilli – to create a vibrant, versatile sauce that works brilliantly with meats, fish, or even grilled vegetables. It’s a perfect seasonal alternative to hoisin sauce and goes especially well with crispy duck, BBQ ribs, or even chargrilled aubergines. Ingredients Zest and juice of 1 lime 300g blackberries 50g caster sugar 3 tbsp light soy sauce 2 tbsp honey ½ tsp ginger paste ¼ tsp Chinese five spice 1 tbsp sriracha (or more to taste) Method Add all the ingredients to a saucepan and bring to the boil. Reduce the heat and simmer gently for 30 minutes, stirring occasionally. Once thickened, pass the sauce through a fine mesh sieve to remove seeds and create a smooth finish. Allow to cool before serving. Store in a clean jar in the fridge for up to a week. Serving Suggestions: Drizzle over crispy duck pancakes Brush onto BBQ meats...

This week on the Veg Grower Podcast, I share a jam-packed update from both the allotment and home garden, reflecting on everything from caterpillar invasions to rainwater harvesting – with plenty of musings on the tools that truly earn their keep. Allotment Update: Rain, Brambles & Brassicas The long-awaited rain finally arrived in Littlehampton, giving the allotment a much-needed drink and easing the burden of watering. Rainwater always seems to perk up the plants more than tap water ever could. However, with the rain came growth in less welcome areas. Nettles and brambles have run rampant near both sheds. One area may be transformed into a new corrugated iron bed, while the gooseberry patch might require drastic action to remove deeply rooted brambles. The biggest issue, though, is caterpillars. With netting blown off the brassicas, cabbage white butterflies have taken full advantage. Cauliflower crops have been hit the hardest, and I’m now picking off caterpillars by hand –...

Recipe by Chef Scott – Seasonal Spotlight This week, we’re doing something a little different with cucumbers – we’re cooking them . That’s right – pan-roasting cucumbers brings out a richer, more concentrated flavour, and when paired with creamy horseradish and lemon, it creates a dish that’s bright, bold, and far from ordinary. Served alongside gently warmed hot smoked salmon and fresh watercress, it makes for a stunning summer lunch or light supper that celebrates seasonal produce in a new way. Ingredients To serve: 2 hot smoked salmon fillets, gently warmed 1 bunch of watercress For the cucumbers: 240g cucumber, cut into batons (seeds removed) 15g butter 150ml double cream 30ml water 1 tsp fresh horseradish or horseradish cream Zest of ¼ lemon Juice of ½ lemon Salt and pepper to taste Method Heat a splash of oil in a frying pan over high heat. Add the cucumber batons and fry for 2 minutes, or until golden and lightly caramelised. Add the butter and cook for ...

Recipe by Chef Scott – The Summer Tomato Special Hi, it’s Scott here with this week’s recipe, and since we’re heading into peak tomato season, I thought I’d share a dish that celebrates them at their absolute best — fresh off the vine, warm from the sun, and bursting with flavour . It’s a taste you simply don’t get from shop-bought tomatoes. Homegrown fruit ripens on the plant, develops sweetness, and has that sun-warmed intensity that just can’t be replicated. The recipe this week is a personal favourite: Homegrown Tomatoes with Anchovy, Lemon, Basil & Caper Dressing . And don’t be put off by the anchovies — they melt into the dressing and act more like a seasoning, bringing out the richness of the tomatoes rather than making the dish taste fishy. Ingredients About 1kg homegrown tomatoes — use a mix of colours and sizes if you can 1 small red onion (approx. 50g), finely diced 1 clove garlic, crushed (about 5g) 2 anchovy fillets in olive oil, finely chopped Zest of 1 lem...

This week’s episode of the Veg Grower Podcast takes a deeper look at what lies beneath – literally and figuratively. With driveway works revealing long-hidden soil and water pipes, and a hot, dry summer pushing crops and gardeners alike, there’s plenty to reflect on. Here’s what you’ll hear in episode #614: Home Plot Update: What Lies Beneath? Work began this week on replacing the front driveway – an area where Richard previously grew fruit trees and bushes in pots. As the old concrete and gravel were removed, soil that hadn’t seen daylight in nearly 100 years was exposed. What did it look like? Lifeless. No worms, no structure, no organic matter. Just solid clay and compacted ground. This led to a powerful comparison with the healthy, rich, worm-filled soil in the veg beds – a reminder of just how important compost, mulch, and time are in building soil life. It also triggered a bigger thought: what’s beneath our gardens? A small leak in the water pipe and damaged drains reveale...