We at Observer Magazine have taken over an allotment for a year. Over the course of the year we will clear it, compost it and grow our own organic fruit and vegetables.
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New onions, broad beans and pigeon problems after a few weeks away from the plot
After a sleep-interrupted night of howling wind and lashing rain it is a relief to wake up to the sight of blue sky and sun glinting off wet roof tiles. I make a trip up...
Savouring the positively final ripe rooftop tomatoes
So excited. Proud. Like seeing my daughters appear solo at the school assembly. Correct that, like playing one of the three wise men (bringing gold complete with cotton wool beard) at my first...
Winter comes to the summerhouse
Back to the summerhouse to hunker it down for winter. No snow as yet. In fact, they are having their first frost-free November since 1873, when records began. But it cannot last long, so we are there to lag the fruit...
The Dock Kitchen cook's favourite taste of Roman autumn
In Rome at this time of year, every restaurant serves puntarelle. You can walk into a trattoria and there will be a plate of the delicious crunchy bitter salad on every table. The markets are...
Authentic Italian recipe for radiccio from the brilliant young Bocca di Lupo chef
I am in the Veneto region of Italy, writes Howard Sooley, where I have been photographing a cookery book for London restaurant Bocca di Lupo. We start out in Genoa and...
