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Kitchen Garden - Grow, Cook, Eat

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Kitchen Garden - Grow, Cook, Eat

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This page is where I share everything that comes out of my garden and ends up on my plate. From seed to table — the growing, the harvesting, and the cooking.

18/10/2026

The courgettes are officially done for the year, so the last little harvest went straight into this pasta.

I sliced them thin and fried them until crispy and golden, then scattered them over pasta tossed in a simple, vibrant green sauce. The secret to keeping the sauce so bright is dropping the blanched kale straight into an ice bath before blending with roasted garlic, fresh basil, olive oil, and plenty of parmesan.

Ingredients:
• Pasta
• Blended green sauce (kale blanched & iced, fresh basil, roasted garlic, olive oil, salt & pepper)
• Last of the garden courgettes, sliced thin and fried crisp
• Parmesan, grated
• Starchy pasta water

Method:
1. Blanch the kale, drop it into ice water to lock in the green colour, squeeze dry, and blend smooth with the roasted garlic, basil, olive oil, and seasoning.
2. Boil your pasta until al dente, saving a mug of the cooking water before draining.
3. Warm the green sauce in a wide pan over low heat.
4. Add the hot pasta, a splash of cooking water, and plenty of parmesan. Toss for a minute until coated and glossy.
5. Serve with the crispy courgettes and extra cheese on top.

Save this for an easy dinner idea!

10/10/2026

Harvesting, shelling, drying, and jarring homegrown Borlotti beans before the autumn frost sets in.

Drying beans properly:
1. Shell mature pods (look for vibrant pink marbling).
2. Lay them in a single layer in a well-ventilated, dry spot for 1 to 2 weeks until completely firm.
3. Jar airtight for winter broths, braises, and stews.

Follow for more homegrown harvest-to-table recipes.

04/10/2026

Sticky Miso Glazed Baby Aubergines.

Tender roasted baby aubergines coated in a rich maple miso glaze, rolled in a toasted sesame, panko, and Aleppo pepper crust, served warm over cool yogurt with fresh chives and a drizzle of maple syrup.

Save this recipe for your next dinner!

INGREDIENTS:
• Baby aubergines
• Olive oil
• 1 tbsp miso paste
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 3 tbsp panko breadcrumbs
• 1 tbsp roasted sesame seeds
• 1/2 tsp Aleppo chilli flakes
• Greek yogurt
• Fresh chives, chopped
• Extra maple syrup for drizzling

METHOD:
1. Preheat your oven to 200°C and line a baking tray with parchment.
2. Pierce the whole baby aubergines lightly, toss in a splash of olive oil, and roast for 20 to 25 minutes until soft and collapsed throughout.
3. While they bake, toast the panko, sesame seeds, and Aleppo chilli in a dry pan over medium heat for 3 to 4 minutes until golden and crisp, then set aside on a shallow plate.
4. Whisk together the miso paste, maple syrup, soy sauce, and hoisin until smooth and glossy.
5. Brush the warm aubergines generously with the glaze and return to the oven for 6 to 8 minutes until sticky and bubbling.
6. Spread the Greek yogurt across a serving plate and scatter the chopped chives directly over the yogurt.
7. Roll the glazed aubergines through the crunchy toasted crumb, arrange on top of the herb yogurt, and finish with a drizzle of maple syrup.

30/09/2026

Late autumn baking.
‎
An upside-down olive oil cake made with fresh blackberries and finely ground pistachios. The olive oil and yogurt keep the crumb ridiculously tender, while the berries jam down in the pan and become syrupy on top once inverted.
‎
Save this for your next weekend bake.
‎
Ingredients
‎
280g (10 oz) fresh blackberries, washed and dried
2 large eggs
200g (1 cup) granulated sugar
120ml (1/2 cup) extra virgin olive oil
120ml (1/2 cup) plain yogurt
190g (1 1/2 cups) plain flour
75g (3/4 cup) unsalted pistachios, ground fine
1 tsp baking powder
1/2 tsp baking soda
Pinch of flaky salt
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Method
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Preheat the oven to 180C (350F) and line an 8-inch cake tin with parchment paper on the bottom and sides.
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Wash the blackberries and pat them completely dry with a clean tea towel. Spread them evenly across the bottom of the tin in a single tight layer.
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In a bowl, whisk together the eggs, sugar, olive oil, and yogurt until smooth and pale.
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Gently fold in the flour, ground pistachios, baking powder, baking soda, and a pinch of salt until just combined. Do not overmix.
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Pour the batter gently over the blackberries and smooth the top with a spatula.
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Bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean.
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Leave to cool in the tin for 20 minutes, run a knife around the edges, then invert onto a plate and peel off the parchment.
‎

27/09/2026

Soup season is officially open.

Roasting the tomatoes in large cubes with garlic, onion, and a whole chilli keeps all the juices concentrated. No stock needed here, just pure roasted flavour blended until completely silky.

Served with a homemade grilled cheese using Gruyère and Red Leicester. Save and share this for cold weeknights.

Ingredients:
• Tomatoes, cut into large cubes
• 1 fresh chilli
• Whole garlic bulb
• 1 brown or red onion
• Extra virgin olive oil
• Fresh basil
• Salt and black pepper
• Splash of cream to finish

For the toastie:
• Sourdough
• Gruyère
• Red Leicester cheddar
• Butter

Method:
1. Toss the tomato cubes, onion, garlic, and chilli in olive oil, salt, and pepper. Roast at 200C until soft and lightly charred.
2. Tip everything into the blender, making sure to scrape in all the roasting juices from the tray. Blend until velvety and smooth.
3. Pour into a warm bowl, swirl with cream and black pepper, and serve immediately with the hot grilled cheese.

20/09/2026

Early autumn harvest! These squash and pumpkins should keep right through winter.⁣
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We have: Uchiki Kuri squash, Crown Prince pumpkins, Honeybear squash, Turk’s Turban, Boskoop Glory grapes, King of the North bell peppers.⁣
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