Trill garden is  full of lush growth and the vibrant colours of  fruits and vegetables.


If you peep in the tunnels they are full of red tomatoes with  that  unforgettable aroma,  outside the runner beans  are reaching for the sky with cascades of orange flowers and there is a bountiful harvest of peas  just waiting to be picked,

including a purpled pod variety named Ezeta Krombek Blauwschokker


Pea Soup


6 spring onions, roots and outer leaf removed

2 oz (50g) butter

3 lb (1.35kg) fresh peas shelled

2 pints (1.2 litres) vegetable stock

3 mint leaves

Salt & pepper

Extra mint leaves


Soften the spring onions in the butter.  Tip in the peas, stock and mint and bring to the boil, simmer gently for about 10 minutes.  Purée until smooth in a blender, or press through a sieve,  return to the pan, check the seasoning and heat through.

Pour into bowls with a few torn mint leaves.

Serves 4 -6


Summer bean & pea salad


8oz yellow wax beans tops removed

8oz runner beans cut into long shreds

8oz broad beans (shelled weight)

6oz mange tout topped and tailed and finely shredded

8 oz peas (shelled weight)

2 shallots

2 cloves garlic

salt & pepper

8 tablespoons olive oil

juice of 2 lemons

large handful of mint

large handful of walnut pieces

1 tablespoon tamari


Finely chop the shallots and garlic mix with 2 tablespoons of olive oil and season well with salt and pepper.

Bring a medium size pot of water to the boil drop in the  yellow wax beans and the runner beans cook for 1 minute, scoop out and toss in the shallot and garlic oil. Using the same water boil the broad beans for 2-3 minutes, drain and cool. Squeeze the bean out of its skin and discard the skins. Add the broad beans and the shreds of mange tout to the yellow and runner beans.

Toss the walnuts in the tamari and roast in the oven  C180 until crisp about 2-3 minutes.

Pound the peas in  pestle and mortar with most of the mint add the remaining olive oil, lemon juice and season well

Divide the bean mixture between 6 plates, spoon over the dressing, scatter over the nuts and tear the remaining mint over the top.


Serves 6