Madehurst Lodge, soon to be THE PIG-in the South Downs in Sussex, is now the home of the very first PIG planted vineyard!

May is one of the best months in the garden and is great time for sowing a huge range of vegetables. Here's what our Kitchen Garden teams have been up to this month.

Once we started experimenting with infusing spirits, there was no stopping us. Try infusing your own spirits at home with herbs from your garden.

This sweet, sticky jam is the perfect accompaniment to a freshly carved ham sandwich, but it goes with all sorts – from a nice bit of steak to a smoked mackerel salad.

The end of April is a busy time in our kitchen gardens, as it is when our big changeover happens. Here's what our Kitchen Garden teams have been up to this month.

This is the easiest dessert there is. To bring an element of the garden to it, and because it’s a nice little added extra, we use our own lemon-scented herbs!

*Ingredient of the Week - Wild Garlic* Pestos are wonderful – they’re quick, easy, cheap to make, and they pack a lovely flavoursome punch. Here are two variations that use herbs you can either grow in your garden or forage for.

British asparagus is a hero vegetable although we only get to enjoy its short season for around seven to eight weeks.

A vibrant pink pud that is light and fresh and is great as a dairy-free/gluten-free option.

THE PIG-at Combe's Roasted Leg of Lamb with Dukka spice and Kitchen Garden Veggies

Group Pastry Chef Kelvin's Rocky Road is to die for and it doesn't hang around for long when a new batch is whipped up! Try it for yourself at home...

All recipes can be found in THE PIG book: Tales and Recipes from the Kitchen Garden and Beyond.