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I love the first harvest of the new season - it's so welcome after the long dark winter. For a while now, I've been harvesting winter veg, such as leeks, kale and cabbage. These stalwarts of the plot have meant we've had fresh veg for soups

to be multiplying. I have a 'live-and-let-live' attitude but the prospect of still more of the blighters is rather depressing.I don't much relish the prospect of Lasius neglectus overrunning the plot and ruining my root veg. Perhaps I should stock up on ant powder.

of different reasons, but for those who dream of 'rus in urbe', having the countryside in the town, the reality is that growing your own veg is going to require a regular commitment of around 10-12 hours a week in the busy season. Think about this before you

I was pleased with this year's Christmas harvest – much of our Christmas dinner was allotment produce. King Edward potatoes from the garage were roasted, Charlotte new potatoes from store were steamed. Greens took the form of braised leeks and

Easter weekend in Bath was beset by bad weather. We had some dull, dreary and drizzly days to contend with, which certainly slowed momentum on the plot. The wet weekend was far more suited to sowing seeds indoors than pluckily plodding on outside

to the vegetables, but the veg garden at the hotel has to look good all the time for the guests, whereas my allotment can be a little rough around the edges. I do try to obey the golden rule of watering, though: water in the morning or evening, but never

if you want it fiery), salt, pepper, around 2 tablespoons of balsamic vinegar (30ml) and 1 tablespoon of olive oil. Make it an hour or two before you intend to eat it. Enjoy!PS You can read about 'Jermor' and the 100 best veg varieties recommended