hilton garden

This week on the Veg Grower Podcast we’re embracing the arrival of autumn. I’ve been reflecting on the kitchen garden, making plans for the allotment through the colder months, and sharing why leaf mould is one of the most valuable resources we can collect at this time of year. Kitchen Garden Update The kitchen garden is still full of food. Kale, turnips, radicchio, beetroot, parsnips, leeks, spinach, cabbages, cauliflowers, broccoli, and Brussels sprouts are all growing strongly — not to mention the fruit scattered throughout the space. That said, this week I’ve felt a little overwhelmed. The grass had grown long, crops were finishing, and I wasn’t sure where to begin. Clearing away spent summer crops was my first job. Beans and peas were cut at ground level, leaving the roots in place to enrich the soil. This not only feeds the soil with nitrogen but also helps improve its structure. I’ve been topping beds with leftover compost from seed trays and pots, giving the soil a boost o...

Hi, it’s Scott here with this month’s recipe. For the first time since planting my quince tree, it has rewarded me with a bumper crop. Naturally, the very first thing I wanted to make was spiced poached quince with vanilla ice cream , and I thought I’d share the recipe with you. The rest of the harvest will be turned into quince cheese, and I’ll be sharing a recipe for that soon too. Quince is a beautiful fruit, but you don’t often see it in the shops. I think that’s partly because it needs cooking before eating, but honestly — it’s worth every bit of effort. The fragrance and flavour are unlike anything else. So, let’s head to the kitchen and get cooking. Ingredients 4 large quinces, peeled, deseeded, and cut into quarters 1 litre water 230g caster sugar 2 lemons – 1 zested, both juiced 1 cinnamon stick 3 star anise Vanilla ice cream, to serve Method Place the water, lemon juice, lemon zest, cinnamon stick, and star anise in a medium saucepan. Set over a low heat and...

This week on the Veg Grower Podcast I’ve been busy with one of my favourite tasks of the year — planting garlic. Added to that, there are new chickens in the kitchen garden, and I share my thoughts on green manures as we move into autumn. Allotment Update Saturday 20th September is always a big date in my calendar. It’s my wedding anniversary, yes — but it’s also the day I traditionally plant my garlic. Garlic is one of my favourite crops to grow because it sits in the ground over winter and makes the allotment look alive during the colder months. I prepared the bed by clearing weeds, cutting old plants off at ground level to leave the roots in place, and topping with compost. After regular hoeing to keep it tidy, I planted my saved garlic cloves about 10cm deep and 10cm apart, pointy end up. A scattering of garlic fertiliser from the Garlic Farm (or blood, fish and bone if you prefer) and a good watering finished the job. Elephant garlic also went in. From here it’s simply a case...

With the harvests coming in thick and fast, this week I wanted to share a simple recipe that makes the most of what’s in season right now. Roasted autumn veg is a real crowd-pleaser — it’s easy to make, versatile, and a brilliant way to celebrate homegrown produce. The mix of aubergines, chillies, broccoli, and garlic creates a dish that’s hearty, flavourful, and just right for these cooler evenings. Ingredients 1 aubergine, cut into chunks 1 head of broccoli, broken into florets 2–3 cloves of garlic, crushed 1–2 chillies, finely chopped (adjust to taste) 2 tbsp olive oil A few sprigs of fresh thyme or rosemary Salt and pepper to taste Optional extras: wedges of pear or apple for a sweet twist Method Preheat the oven to 200°C (180°C fan). Spread the aubergine and broccoli onto a roasting tray. Drizzle with olive oil, then scatter over the garlic, chillies, and herbs. Season generously with salt and pepper. Toss everything together so the veg is well coated. Roast i...

Garlic has to be one of my favourite crops to grow – it’s reliable, easy, and brings so much flavour to the kitchen. And what better way to celebrate it than by turning it into a creamy, garlicky dip: Aioli . This recipe is quick, simple, and only needs a handful of ingredients. Perfect as a spread for crusty bread, a dip for chips, or a sauce for grilled vegetables. Ingredients 2–3 cloves garlic (the fresher the better – homegrown if you’ve got it!) 2 egg yolks 150ml olive oil (extra virgin for best flavour) 1 tsp Dijon mustard 1 tbsp lemon juice Salt, to taste Method Prepare the garlic. Peel and crush the garlic cloves into a smooth paste. A pestle and mortar works well, but a garlic press will do the job too. Make the base. In a clean bowl, whisk the egg yolks with the mustard until smooth. Add the oil slowly. Trickle in the olive oil a few drops at a time, whisking constantly. This is the key to getting a thick, creamy texture. Once it starts to thicken, you can...

As we step into September, the garden is changing pace – and this week I’ve been keeping dry in the shed, sowing our seed of the month: watercress , catching rainwater, and tidying up the allotment between showers. Seed of the Month: Watercress Watercress is one of those crops that often gets overlooked, but it’s such a rewarding and easy one to grow. I’ve started mine two ways this week: From seed: Sow into a shallow tray of seed compost or fine multi-purpose compost. The key is to keep it moist at all times – never let it dry out. Simply sprinkle the fine seeds on the surface (don’t bury them) and place the tray in a bright spot such as a kitchen windowsill. Germination takes 7–14 days. Once the seedlings appear, thin them to a couple of centimetres apart to allow airflow. From supermarket salad: Buy a bag of watercress, pick out a few stems, and place them in a shallow dish of water (gravel in the bottom helps with stability). Change the water every 2–3 days and soon you’ll ...

Watercress is one of those crops that bridges the gap between growing and eating beautifully. A lush green that thrives in damp soil or a simple tray on the windowsill, it’s quick to grow and even quicker to turn into something delicious. This recipe for watercress soup is a classic — fresh, peppery, and ready in under half an hour. Ingredients (serves 4): 150 g fresh watercress, washed 1 medium onion, chopped 1 clove garlic, crushed 2 medium potatoes, peeled and diced 750 ml vegetable stock 100 ml double cream (optional) 1 tbsp butter or olive oil Salt and pepper to taste Method: Heat the butter in a large pan and gently cook the onion and garlic until soft. Add the diced potatoes and stir for a minute. Pour in the vegetable stock and simmer for 15 minutes until potatoes are tender. Add the watercress and cook for just 2 minutes to retain its vibrant colour. Blend the soup until smooth, season to taste, and stir in the cream if using. Serve hot with crusty bread, an...