All the main ingredients on tonight’s dinner plate were home-grown. Buttery roasted squash, ribbons of cabbage, French beans and pan-fried baby leek. I did add a bit of salt, pepper and cumin seed in the cooking (a spice that brings some of what I enjoy about meat-based dishes to a fully vegetarian plate) and a little mayonnaise on serving up but otherwise everything was picked on our allotment.

A challenge for next year will be to get more variety as I don’t have that many other things ready for harvest at the moment but it is satisfying to create a whole dinner based on home-grown veg.