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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

the top layer of soil, replace it with fresh, home-made compost and give all the plants a good water. Any vine weevil grubs will be dispatched to the blackbird, and the thyme replaced with some garlic chives, which I'm ready to plant out. I'll prune out

.I love the way home-grown salads start off as a meagre collection of leaves in spring, then steadily grow as tomatoes, broad beans and other ingredients are ready to harvest. The watercress growing in my pond is always the first leaf crop I pick, followed

pretty garden and home-grown veg.Starting indoors, there's a propagator, containing seedlings of basil and garlic chives, which are in dire need of transplanting. I also need to pot on the sunflowers I'm growing as part of the Gardeners' World sunflower