Brassica cage complete | squash harvest | Pumpkin recipe | Planting out winter crops

After what seems like months I eventually get the brassica cage covered in netting and then fill the beds with compost and nutrients. Once the no-dig bed is filled I plant out some swede, cauliflower, kale and pak choi plants. I then harvest the squashes which have been growing at the allotment and clear away the frame from that garden bed. The squash and pumpkin harvest from the allotment consist of Crown Prince, Tetra and Robin's Koginut squash. I then move to the home garden where I have been growing some pumpkins, Atlantic Giant and Big Max. I harvest the pumpkins and then clear away the squash foliage and use the foliage in my hot bin composter. I add nutrients to the bed I just cleared and then plant out some radicchio and mizuna. I roast the last of my frozen pumpkin in the oven to make a squash flatbread. My mum joins me to taste test the flatbread. To roast the pumpkin: 200g pumpkin/squash 6 cloves of garlic Couple of sprigs of thyme Salt and pepper 1 tsp olive oil For the Wrap: Greek flatbread Soft cream cheese Sriracha/hot honey 1 spring onion coriander leaves Rocket leaves Cheddar cheese or blue cheese or goats cheese Method: Heat the oven to 190C, add the pumpkin, garlic and thyme to a roasting pan, drizzle over the oil and season with salt and pepper. Roast for between 30-40 minutes or until the squash is tender with some caramelised bits. Take a flatbread and spread the cream cheese over the inside along with the sriracha or hot honey. Add the spring onions, coriander, rocket, cheese of choose and cooked pumpkin tot he wrap and fold it over. The audio used in this video is from Youtube studio:    / @nationalsweetheart