hilton garden

Welcome to this week’s companion blog post for The Veg Grower Podcast . In Episode 633, Richard shares what has been happening across the kitchen garden and allotment after a sudden blast of winter weather, and introduces a rather clever Christmas gift idea in conversation with a young gardener named Belle. Kitchen Garden Update Winter made itself known this week with a heavy frost across the kitchen garden. Many tender plants have finally keeled over, signalling the true end of the growing season. Although frost damage is never fun, it does help tidy the beds naturally and shows which plants are genuinely hardy. Richard talks through which crops held up well, which ones finally gave in, and what that means for the weeks ahead. Now is the time to clear away soft, spent growth and begin planning winter protection, mulching, and early sowing plans for the new year. Allotment Update A visit to the allotment gives a clearer picture of how the cold snap has affected things on the plot...

As we move deeper into November, comforting food becomes more and more appealing — and this week’s recipe makes the most of two ingredients that are still going strong in many UK gardens: leeks and potatoes . This simple bake is warm, creamy and full of flavour without being heavy. It works brilliantly as a side dish or stands happily on its own with a bit of salad or steamed greens. It’s also handy for weekends when you want something you can assemble in advance and pop in the oven later. It’s a lovely way to use up stored potatoes and freshly lifted leeks while bringing a bit of cosy cooking into the kitchen. Ingredients 3 medium leeks, trimmed, washed and sliced 600 g potatoes, peeled and thinly sliced 2 cloves garlic, crushed 200 ml double cream 150 ml milk 1 teaspoon Dijon mustard A handful of fresh thyme or parsley, chopped Salt and freshly ground black pepper A small handful of grated hard cheese (Cheddar or similar) Method Prepare the leeks Warm a little but...

As we move deeper into November, the garden might be slowing down, but there are still plenty of fresh flavours to be found — especially from our Seed of the Month: Winter Purslane . This simple yet hearty salad makes the most of those mild, succulent leaves paired with warm potatoes and a tangy mustard dressing. It’s the perfect side dish for roast dinners, or even on its own as a light lunch. Ingredients 500g new potatoes (or any waxy potato), scrubbed and halved if large 2 generous handfuls of fresh Winter Purslane leaves, washed and dried 1 small red onion, finely sliced 2 tbsp olive oil 1 tbsp wholegrain mustard 1 tbsp white wine vinegar or cider vinegar 1 tsp honey (optional) Salt and freshly ground black pepper Optional: a few chopped chives or parsley for garnish Method Cook the potatoes Place the potatoes in a pan of salted water, bring to the boil, and simmer for around 10–12 minutes until tender. Drain and allow to cool slightly — you want them warm, no...