A busy December episode this week, taking in fresh eggs from the chicken run, winter protection in the kitchen garden, a productive day on the allotment, a festive bread sauce recipe, and my honest verdict after several months of using a HotBin composter.

If you prefer to read along with the podcast or revisit a section, everything discussed in this week’s episode is summarised below.

There’s been some great news from the chicken run this week, with both of our newer hens now laying. That means four eggs a day, including some beautifully coloured blue and chocolate-green eggs. With bird flu restrictions still in place, the hens are confined to their run, so they’ve been enjoying plenty of garden greens to keep them happy.

In the kitchen garden, I’ve also been making good use of cloches. I planted out a small batch of peas that were started in the shed, giving them protection while I test how well they cope outdoors at this time of year. Plastic bottles and fleece are also doing their job where cloches won’t fit.

Despite it being December, we’re still harvesting Brussels sprouts, cabbages, broccoli and chard, and I’m pleased to see garlic and onions growing steadily.

Supporters Club members have been sowing lettuce and chilli peppers this week. Chillies, in particular, benefit from an early start when given a bit of warmth, and they’re a great crop to get going now.

A surprisingly sunny winter’s day made for a productive session on the allotment. Most of the time was spent on general tidying, including strimming the grass, which instantly made the plot feel more cared for.

I also emptied several compost bins and used the finished compost as a mulch, topping it off with straw to protect the soil over winter. Harvests included carrots, leeks and some much-improved parsnips, helped along by recent moisture.

This week’s recipe is a Christmas classic: bread sauce. It’s something we make every year in advance and freeze, ready for the big day.

An onion studded with cloves is gently infused in milk before adding breadcrumbs, nutmeg, salt and pepper. Simple, comforting and an essential part of a proper Christmas dinner. The full recipe is available on the website.

After several months of use, the HotBin composter has genuinely impressed me. Running it alongside a standard compost bin showed just how much quicker and more productive it can be, producing far more compost in the same timeframe.

It looks better than multiple Dalek bins, produces liquid feed, and importantly, keeps rats out. The main downside is the price, but based on compost produced, it should pay for itself within a couple of years.

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