The potager shed

The potager shed


Welcome to my blog. This is just my personal garden and food diary. I’m a flexitarian, vegetarian at home, but more flexible when with friends. I’m trying to grow our own food so we leave a lighter footprint on this precious planet.

Over the past six years I have been transforming a one acre former vineyard on a steep hill into a garden. There are distinct areas; an 80m2 vegetable garden, a small orchard, a pond and a sunken path flanked by two long mixed borders.

We are in a small hamlet near Faugères in the Occitanie (formerly Languedoc) region of France. Our soil is rocky schist. Summer temperatures can reach 40℃ and in winter sink as low as -10℃. Water comes rarely but is diluvial when it does.


All-in-one creamy mushroom pasta

All-in-one creamy mushroom pasta

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What’s in it?

1 chopped red onion

2 chopped cloves garlic

400g sliced mushrooms

2 tablespoons olive oil

200ml white wine

sprigs of fresh lemon thyme

500g wholemeal spaghetti

800ml milk or oat milk

500ml vegetable stock

2 teaspoons sea salt

2 teaspoons nutritional yeast

juice 1/2 lemon

ground black pepper

How’s it done?

Put the oil in a large pan over high heat. Chuck in onion & garlic. Cook for three minutes, stirring, until it starts to brown. Add the mushrooms and cook for two more minutes. Add the wine and some thyme leaves and cook for one minute.

Put the spaghetti in the pan and add the milk, stock and salt. Cover the pan with a lid and wait for the liquid to boil. Take off the lid and stir occasionally. When the sauce has reduced and the spaghetti is cooked lob in the nutritional yeast and lemon juice. Remove from heat, taste and season.

Serve with a few thyme leaves and a sprinkle of nutritional yeast.

Wear a bib, it gets splashy.

The sowing continues

The sowing continues

I've gone bonkers

I've gone bonkers