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.


Orzo & cherry tomatoes

Orzo & cherry tomatoes

Before it goes into the oven.

You’re going to love this recipe if you have a glut of cherry tomatoes in the summer. I’m growing them especially to use this way.

20 minute cooking time, serves two ravenous people as a side dish. Delicious as leftovers with a salad.

What’s in it?

200g orzo (rice shaped pasta)

400ml vegetable stock

400g cherry tomatoes, halved

1/2 red onion, very finely chopped

2 bay leaves

Black pepper

2 tsps sea salt

2 tblsps olive oil

Lots of fresh basil


How’s it done?

Oven on at 180 fan, 200 ordinary, gas 6

Lob the orzo in the bottom of a roasting tin. Pour on the stock. Arrange the cherry tomatoes on top. Scatter the red onion over it. Chuck on the bay leaves. Grind black pepper and add a teaspoon of salt. Cook it in the oven for 20 minutes.

Take it out of the oven, sprinkle over the olive oil, stir in another teaspoon of salt and the basil & parsley.

Serve immediately.

Once it’s cooked.

Once it’s cooked.

Sweet potato, basil & mozarella

Sweet potato, basil & mozarella

Busy, busy, busy

Busy, busy, busy