Many saladings, including loose-leaf lettuces, small beet, onions and garlic could all be planted in autumn. Leeks can be planted in July and in August Japanese onions would be recommended. Also Rocket, Mizuna, Pak Choi and Mooli are great alternatives.

Avoid disturbing the soil around it and let some seed fall to the ground because it is very good at seeding itself if left undisturbed. Also collect some seed and sow it into a pan and leave it in the Greenhouse. For cooking, collect the stems before they flower, peel and boil in sugar syrup, let them sit in the syrup and then drain, for a great flavour repeat the boiling process over several days.

Asparagus, Sea Kale, a cross between cabbage and asparagus, and "Good King Henry" are all great and delicious options and all grow year after year with very little work needed. Asparagus can only be harvested for about eight weeks, let the rest of the spears grow and they can then go back into the ground to build up for the following year's crop. Kale is a hardy, flavoursome plant and should ideally be sown in spring, planted out in June and ready for cropping in the winter. Finally, Chinese artichoke has a lovely flavour; usually cropped in October it can be planted in the ground but is best undercover.

Potatoes can be planted throughout the year, but to extend cropping plant in large containers or compost bags and keep in an area where they can be kept frost-free at the latter end of the season. Plant a succession of early potatoes through the spring, have a break at 'Blight time' and then begin again in mid-August.

Anything rapid growing such as the salad vegetables - lettuce, chard and spinach - are recommended. If kept wet, Wasabi is one of the few plants that will grow well in those conditions. Herbs such as Sweet Cicely are also suggested.