Vine-ripened tomatoes

I leave my tomatoes on the vine until they have turned a deep shade of red because that is when they're so unbelievably sweet and delicious.

I don't pick the fig until it is dark and almost cracking. That is when the flesh is honey sweet and succulent.

Being able to savour my own organic sun-ripened fruits is what makes gardening so rewarding.

Using herbs

What do I do with all the herbs that I grow? I use fresh basil leaves in salads, pasta and pizzas to give the dish some kick!

Herbs like thyme, oregano, sage and rosemary are perfect for marinating roast chicken. Pound a handful of fresh herbs together with garlic, and mix with salt and olive oil to form a paste for rubbing all over the chicken. Let the marinate do its magic for few hours or overnight before putting the chicken in the oven. The chicken will smell and taste fabulous!

If I have too much herbs growing in the garden, I make herb oil and vinegars. It is easier than you think. Just put some fresh herbs in a jar and pour olive oil (room temperature) or warmed vinegar (red wine vinegar or cider vinegar) inside. Shake regularly and they will be ready in 2 weeks.