Plunder the vegetable patch for ingredients and whip up Donal Skehan's tasty summer supper.

There are few things that excite me as much as pulling vegetables that I have grown out of my garden. It's a mixture of total satisfaction and relief that I didn't make a complete mess of it. I'm in my fourth year of growing my own vegetables and while there are still some casualties, like my purple broccoli, which now looks like a beautiful bunch of flowers rather than proud stalks of purple florets, in the last two years the success stories have begun to outweigh the disasters!

One of the big things I learned was to plant things that are easy to grow and that I will eat. It makes absolutely no sense to plant things that I don't like to cook with, marrows being a perfect example. I have yet to find a recipe that really shows off the true beauty of a marrow! Growing things like rocket, potatoes, peas, lettuce, spinach and beetroot is the easy route to successfully growing your own.

I'm definitely more of a damage control gardener than an attentive one, I spend about one day a week in the garden, taking away weeds and pests. I might give it a good watering if it hasn't rained but that doesn't seem to be a problem in our climate. This week was a perfect example of damage control gardening because after a few weeks in Sweden, the grass was knee-high, my veggies were competing with some rather aggressive weeds. Yesterday we spent the day cutting the grass, weeding, and best of all harvesting! This little dish was what we had for lunch, using the rocket, potatoes and red onion from the garden.

Warm Chorizo, Red Onion, Rocket and Baby Potato Salad

I'm totally in love with this dish at the moment, it's a perfect summer garden dinner. I can't tell you tell you how tasty this little recipe is, you'll just have to try it!

Serves 4

Approximately 16 baby potatoes

300g of chorizo

2 red onions, finely sliced

Juice of 1/2 lemon

A large handful of rocket leaves, per person A handful of Parmesan shavings A good pinch of sea salt and freshly ground black pepper.

Add the potatoes to a pot and cover with water.

Place over a high heat and bring to the boil, reduce the heat and simmer for about 10-12 minutes, or until the potatoes are soft when pierced with a fork. Remove from the heat and drain.

Place a large frying pan over a medium high heat and add the chorizo, you shouldn't need any oil.

Fry the chorizo slices for 2-3 minutes until they are really red and crispy. Remove the pan from the heat and squeeze over the juice of half a lemon.

With the back of a fork or a whisk, combine the chorizo fat and lemon juices, taste it and add in a little olive oil if required. Remove half the dressing from the pan and set aside in a glass. Add the red onion to the pan and stir through.

Finally chop the potatoes in half and add to the pan, gently tossing so that they are all coated.

Toss the rocket leaves in the leftover dressing and then assemble the potatoes, chorizo and red onion over the top.

Season with sea salt and black pepper and serve warm as a tasty summer supper.