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to pests and diseases, and (most importantly) much quicker to crop.This is where they become exciting: aubergines are normally quite tricky to grow. They're best raised in a warm greenhouse, and if you sow seed later than March, you’re in danger of losing

for eating in salads, some for using in sauces and some for roasting. My aubergines will be so plentiful, I won’t need to buy any again (no matter how many aubergine parmigianas I make). I’ll grow enough garlic to hang in plaits around my kitchen and my

ground, in which all but two rotted. I tried everything the books told me not to grow: onions from seed, celery, cauliflower. Even aubergine – which, against all odds, produced quite a good crop (I left them on the plant too long though, hoping they