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.


Cauliflower steak with Puy lentils & quinoa & lots of luscious garden bits

Cauliflower steak with Puy lentils & quinoa & lots of luscious garden bits


Cauliflower steaks with cauliflower purée - for 2

What’s in it?

1 cauliflower

1.5 cups water

1 cup milk

olive oil

sea salt flakes & ground pepper

How’s it done?

Heat your oven to 175

Using sharp heavy knife and starting at top centre of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut the rest of the florets from remaining cauliflower head. Combine florets, water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid.

Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and purée until smooth. Add more of the liquid if desired, and blitz again. Keep the purée warm.

Heat 2 tablespoons of olive oil in heavy large ovenproof pan over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to the pan and cook until golden brown, about 2/3 minutes per side. Transfer the pan to oven and bake cauliflower steaks until tender, about 12 minutes.

Divide purée between 2 plates; top each with cauliflower steak.


Puy lentils, quinoa, tomato & radish salad - for 2 with lots of leftovers

What’s in it?

120g Puy lentils - washed & boiled in 720mls water for 15-20 minutes

100g mixed quinoa - washed & boiled for 12 minutes in lots of water

250g halved cherry or small plum tomatoes

50g chopped parsley leaves & stalks

20g chopped mint

10g chopped coriander leaves & stalks

1/2 bunch spring onions, thinly sliced

6 tinly sliced radishes

glug of olive oil

juice of 1 lemon

1/2 heaped teaspoon sumac

sea salt flakes

ground black pepper

How’s it done?

Combine the lot & season. Easy peasy. The fresher the ingredients the better. Still delicious the next day.

Busy, busy, busy

Busy, busy, busy

More evidence

More evidence