Gluts & Gluttony

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Latest on the allotment blog

Forced rhubarb, saffron & honey granola pots

The drizzle has set in. The mud is endless. When it isn’t raining the mire freezes rock hard. A chill wind whips around your collar and down your back. Even the dog shivers. We are in the depths of the Hungry Gap. But not in Yorkshire...

The 2018 Patch Plan & Space Optimism

How I managed it is a mystery. The list was endless but the space not, it turns out, limitless. I was so enthused by the prospect of a new patch that when it came to the planting list, I perhaps very slightly over-estimated the available space. I have space optimism. How ever would I fit it in?

More Borrowed Quince with Marzipan

Last week there was quince with pork, rhubarb and Sichuan pepper. It was scrumptious. This week there is yet more quince in the fridge. And there is very little else to get excited about in fridge or allotment. So I make pudding. A sweet treat. In fact, a baklava meets strudel type treat...

A Borrowed Quince Harvest with Sichuan Pork & Rhubarb

You know those chainmail gloves you can use when shucking oysters? Well, they would be useful if you plan to grow quince. The growing of the quince itself is relatively easy. It’s in the cooking of them that the effort is spent...

New Beginnings

My New Year’s resolution is to not make any. Horrid things. What I do remain a sucker for though is new beginnings. And this year I have the ultimate in new beginnings: a new kitchen garden…

Slack’s Festive Hacks

When you've got a surname like mine there is no pun, rhyme or gag you haven't heard. Until last week this is, when Slack's Hacks was born. I can take absolutely no credit for its invention but I will steal it for my own. Here then, are my Slack's Festive Hack's to make your veg sing this Christmas...

Chard, goats’ cheese and spelt pizza

Chard. Honestly, if you grow nothing else, grow chard. It is bullet proof, prolific, long lasting, beautiful and, most importantly of all, tasty. Sow anytime March-August in shallow drills, thin the seedlings and wait. Just wait...

Pear and cardamom friands

I've pulled off my wellies, hung up my Barbour, scrubbed the soil out of my nails and headed to the big city of London this week where I'm teaching cookery classes for AEG at Taste of London Festive Edition...