Ask any allotment holder and they will agree, 2022 has been the summer for cucumbers but even a seriously large cucumber can be used to make a delicious pickle. Cut the cucumbers into 6-7cm lengths, cut off the skin and slice down around the round the core taking care not to keep any of the…

I was given a wonderful bunch of allotment grown basil by my neighbour Di Cray. Pesto with spaghetti is on the menu for tonight’s meal and more is stored in the deep freeze for a treat on a dark winter evening. I had a moment’s hesitation and wondered if the pine nuts do need to…

I have fallen behind with the allotment this summer but, thanks to Mandy and Kevin, it is still in control. Mostly I have been cooking just for me but that has made it all the more fun, hunting around to see what I can put into a tray roast (never a bake) – one easy…

Fresh, raw broad beans with pecorino cheese are the treat for the start of the broad bean season and this dip is the final flourish. I love it not only as a dip but served on toast or mixed in with a salad after it has been loosened with more olive oil and lemon juice.…

I had too much coriander for what I had planned to cook over the Platinum Jubilee holiday but, waste not, it has been turned into the most delicious salad dressing. This is so good; it can also be used by itself, on toast or as a dip and has a whole new life with the…

This is a wonderful combination of flavours. The herbs can be varied, mint or sage could be used in place of the rosemary and raclette makes an exciting substitution for blue cheese. 400g new potatoes, preferably Jersey Royals, scrubbed 2 tbsp olive oil 1 tbsp tender rosemary leaves, finely chopped 120g blue cheese, coarsely crumbled 4-5…

Late May and here for one week only! Shell small broad beans and serve with pieces of pecorino. The Somerset pecorino is especially delicious. The perfect accompaniment to an aperitif but, don’t wait, as the beans will soon be too large and no longer sweet and tender enough to serve raw.

I was invited to a joyous meal at The Beckford Bottle Shop with old friends Chris and Inge. A generous bottle of St Véran 2020 was especially appreciated. The dish of burrata was our overall food favourite. It was served with sobrasada (a spicy chorizo type paste) and mojo sauce. My memory of burrata is…

One of my favourite recipes in The Allotment Kitchen has to be the Mark Hix inspired rhubarb with spices. For breakfast I have started to indulge in an early morning version. 5 long stalks forced rhubarb, cut into 2cm cubes120g granulated sugarJuice of 1 pomegranate (or a splash of grenadine)A few chilli flakes (optional)A small…

After a hard day office clearing, supper was an ‘invention test’ to use up what was left in the fridge. It turned out to be a delicious, one pan feast more than enough for one – or two or more if used as an accompaniment. Merguez sausages with rice or lentils would be ideal. By…