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.


Sweet potato, basil & mozarella

Sweet potato, basil & mozarella

This dish is a sort of chuck-it-in-the-oven-and-forget-it kind of a recipe. Sweet potatoes have a low glycaemic index meaning that they’ll keep you from feeling hungry for longer without piling on the calories too much. Of course, that depends on how much olive oil you glug on, but hey, you’ve been working in the garden all day, so what the hell?

Just before the end.

For two people. Oven on 180 fan, 200 ordinary & 6 gas

What’s in it?

2 sweet potatoes

1 red onion, quartered

1 tablespoon olive oil

1 teaspoon sea salt

Lots of lemon thyme

1 large ball of mozarella, sliced


A handful of fresh basil, chopped finely

1 & 1/2 tablespoons olive oil

1 clove garlic, grated

1 teaspoon sea salt

1/2 tablespoon lemon juice

How’s it made?

Prick the sweet potatoes & put in roasting pan with the onions. Rub on oil salt and thyme. Lob it in the oven for an hour.

Mix all the dressing ingredients

After an hour take the potatoes out of the oven and cut a cross into each. Slide in the slices of mozarella & pop back into the oven for ten minutes. Take them out and sprinkle over the dressing. Yum.

Ready to serve



Orzo & cherry tomatoes

Orzo & cherry tomatoes