From Plot to Plate - July's Baking Bounty

Written by:Kylie Shepherd

Welcome to my allotment! 

I absolutely love knowing where my food has come from and then turning that delicious produce in to something even more delicious! 

I've had my allotment plot for just under a year now, but I've been growing food in my garden for years. There is something so peaceful and nurturing about growing your own food - combined with the relaxation that baking brings me (when it goes right!) it's a match made in baking heaven. 

In this series, I'm going to be taking  you through what I'm growing and how I then turn that bountiful (hopefully) crop in to delicious bakes - savoury and sweet. I'll take you with me every step of the way so that you too can make your own seasonal bakes and make the most of our British produce. 


The Allotment Plot When I Got It
My Plot

Firstly, let me introduce you to my plot. I was so excited to get it I just signed the dotted line without going to see it, but when I got, it was a tad overgrown to say the least. The good news was that it was the end of the growing season, so I couldn't have planted much anyway and the weather was still good so I could tackle it without being rained on. 

My husband (George) and I set to work clearing the plot of all the weeds - digging every last bit of root out until we could at least see what we had to work with. 

Not too long after that I became quite obsessed in collecting and buying seeds, preparing for the start of the growing season. So when it came time to actually plant something I was so excited.

The Allotment Now
 Since then I've planted a huge variety - carrots, parsnips, beetroot, sweetcorn, courgette, butternut squash, brussel sprouts (I love them), 3 types of cabbage, cauliflower, 2 types of brocolli, garlic and some raspberries. I may have gone a bit overboard in the first season! 

But as if that wasn't enough, I grow my own in my garden too! I have 2 veg trugs, one of which has all my lettuces, spring onions, spinach and rocket in and another that houses my tomatoes, chillies and cucumbers. Plus some containers for herbs. 

Being a vegetarian, my husband and I eat a lot of fruit and veg so I just love that fact that I can grow it all in my back garden or on my plot.

Whether you've got an allotment, garden or not, let me take you through what should be locally available this month and some delectable dishes you can use them in. 

The Garlic Harvest

The first thing I planted was some garlic...and I've just harvested them and wow do they smell strong (I hope they taste as strong as they look). 

We use garlic in almost everything we make but one of the dishes I cannot wait to make with them is this amazing Garlic Bread recipe. It looks complex but it really isn't and once you've tasted it you will never buy shop bought again. 

 I know the title is a little bit out there but in my opinion it really is the best ever garlic bread. Made with Allinson's Olive Oil Dough - the result is a moreish side dish that I just can't get enough of. 

Plus because of the shape, it's a brilliant centre piece if you have guests round - just let them help themselves by tearing and sharing. 

But if garlic bread isn't your thing why not try one of these other recipes:

Garlic & Herb Loaf

BBQ Garlic & Rosemary Flatbreads

Garlic Pizza Bread


I think Beetroot has to be one of the easiest crops to grow from seed. I usually just grow the usual beetroot you can get in the supermarket but there are so many varieties to choose from - from cylindrical to golden and striped. Instead of just using beetroot in a salad why not try baking with it?


Now I personally don't grow these (I ran out of space) but my allotment neighbours have loads of them.

The great thing about so many allotments is that other allotmenteers are so giving, sharing their gluts as well as their knowledge and my neighbour has offered me some to take home. 

With the weather being as hot as it is at the moment, I can't think of a better way to use up some of those gooseberries than with this delicious Gooseberry, Elderflower & Vanilla Fool. It's so refreshing and light, it's sure to be a summer hit. 

They take less than an hour to make and less than 2 minutes to devour. 


The humble carrot. You can do so much with it, but sometimes the traditional ways are the best. Why not make a delicious Carrot Cake - whether a traditional cake or a slight twist in a swiss roll. 

I'm hoping that in the next few weeks I'll have some courgettes and raspberries to harvest (they're a bit slow this year thanks to the beast from the east in spring). Why not check back next month to see what seasonal bakes you can make in August? 

I better get to the plot to water or else there won't be anything seasonal to bake with! 

Until next time, 


*Header photo by Jonathan Colon

“I love to cook and spend time out in the garden growing and foraging for my own ingredients.  As a vegetarian I like experimenting with recipes to find suitable twists to classic cooking, though the team would argue my speciality is my Christmas Pudding Chocolate Brownie bites and insist I make variations for every occasion.”

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