When I first started growing 35 years ago, I began with food. A Green Oak Leaf lettuce that I could pick a few leaves from every day for my supper, all year round.
For me, it was and still is all about the foodie varieties of veg and how to grow the maximum amount of delicious produce from every corner of my garden at Perch Hill in East Sussex. Having trialled and tested so many varieties of veg here, and now nearing 60, it feels like it’s time to hand over everything I’ve learnt.
SPEEDY SUPPER
My instant gazpacho takes just two minutes from colander to table. Take 500g of ripe tomatoes and
