Ferns masterclass: best expert content

by | Jun 28, 2021 | Gardening Masterclasses, Gardening Posts

ostrich fern from The Garden Collection

Awarded an RHS Award of Garden Merit, Ostrich Ferns are ideal for shady borders
Copyright: The Garden Collection

If you love ferns and want to fill your garden with their calming, green and delicate fronds, we’ve sourced some of the best independent content from the internet to help you succeed. With advice on where and how to plant them, feeding, dividing, pruning and even suggestions for new varieties to try, these experienced garden bloggers have a wealth of knowledge to share. Here’s everything you need to know to grow your own fabulous ferns.

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History of fuchsias

by | Jun 27, 2021 | Gardening Posts

Fuchsia Riccartonii (Alarmy Stock)

Fuchsia ‘Riccartonii’ still looks fabulous more than 150 years after it was introduced
Copyright: Alamy Stock Photo

Fuchsia plants lend exceptional flower power to modern border schemes and container displays. But did you know that they were first introduced to the UK in the 18th century? Brush up your knowledge of the genus Fuchsia with plant breeder Charles Valin as he journeys from Victorian London to the cultivars we know and love today. 

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Plot to plate recipes for National Vegetarian Week

by | May 2, 2021 | Gardening Posts, Recipes

assorted raw vegetables on a wooden board

Celebrate National Vegetarian Week with delicious recipes from gardening bloggers around the UK
Image: monticello

At Thompson & Morgan, we’re passionate about growing our own food. But sowing, growing and nurturing delicious produce is only half of the story. Harvesting, preparing and eating these vitamin-packed wonder foods is just as important, right?

This year, 15 – 21st May is National Vegetarian Week. To celebrate, we asked our favourite green fingered bloggers to share their best vegetarian plot-to-plate recipes. Here are some of their ideas and delicious serving suggestions to help you make the most of your fresh fruit and veg.

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Strawberry Cupcakes

by | Jan 25, 2021 | Strawberry recipes

Strawberry cupcake

Strawberry cupcakes

thompson & morgan logoThompson & Morgan
Beautiful vanilla cupakes topped with vibrant pink icing and fresh strawberries picked from your allotment.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 12 cupcakes
Calories 387 kcal

Ingredients
  

  • 120 g butter melted
  • 2 eggs
  • 180 g self-raising flour
  • 100 g Greek yoghurt
  • 100 g strawberries finely chopped
  • 115 g caster sugar
  • 150 g butter softened
  • pink food colouring
  • 2 tbsp milk
  • 300 g icing sugar
  • 6 strawberries halved
  • 1 tsp vanilla extract

Instructions
 

  • Pre-heat the oven to 180C/160C fan. Line a muffin tin/s with cupcake cases. Combine the flour and sugar together in a bowl and mix. Whisk together the eggs, yogurt and butter in a jug. Gradually add the jug mixture to the flower mixture, while mixing, to create a smooth batter. Carefully fold in the chopped strawberries.
  • Divide the batter between the cupcake cases so they are about 3/4 full. Bake for 25-30 mins, or until golden. Use a knife or skewer to poke through to the middle of the cake to make sure it is cooked through. If the knife/skewer comes out slighty wet, put the cakes back in the oven for a minute or two and then check the middle again. Once cooked, put to the side and leave to cool.
  • While the cakes cool, mix the sugar and butter together until smooth. Now add the milk, vanilla and food colouring and beat until the icing takes on a pale pink colouration. Transfer the icing into a star nozzled piping bag, then evenly pipe swirls onto the cooled cupcakes. Finish off the cupcakes by adding a a strawberry half or small strawberry to the top. Eat and enjoy or store in an airtight container to enjoy later on.

Nutrition

Calories: 387kcal
Keyword cupcake, strawberries, strawberry, vanilla
Tried this recipe?Let us know how it was!

Gluten-free tomato pizza

by | Jan 25, 2021 | Tomato recipes

Gluten-free pizza

Gluten-free pizza

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4
Calories 740 kcal

Ingredients
  

Pizza base ingredients

  • 2 tsp gluten-free baking powder
  • 2 tsp (heaped) golden caster sugar
  • 400 g gluten-free bread flower
  • 5 tbsp olive oil
  • 1 tsp salt
  • 1 tsp (heaped) xanthan gum

Sauce & topping ingredients

  • shredded basil leaves
  • 2 x 125 g balls buffalo mozzarella roughly torn
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 tsp caster sugar
  • 1 x 400 g can chopped tomatoes
  • 2 tbsp tomato purée

Instructions
 

  • Pre-heat your oven to 220C/200C fan
  • Heat the oil in a saucepan and cook the onion on a low heat with some salt for around 10 mins until softened. Add in the tomatoes, tomato purée and caster sugar and bring to a simmer. Cook uncovered, for 30 mins until reduced and thick, making sure to stir regularly. Transfer to a blender or blitz the sauce with a hand blender until smooth. Taste and season as required and stir in the basil. Set aside to cool.
  • Mix together the flour, sugar, baking powder, salt and xanthan gum in a mixing bowl. Pour in 250ml warm water and the olive oil into a well in the centre of the mixture. Quickly combine the ingredients to create a thick, paste-like dough. Add a small amount of warm water if the dough feels dry. Put the dough in a bowl, cover with cling film and put in the fridge for no more than 24 hours before using. Lightly flour two baking/pizza trays. Cut the dough into two pieces and flatten into thin rounds, roughly the size of a dinner plate. Add to the baking/pizza trays.
  • Top the pizza bases with the sauce and mozzarella. Place the baking/pizza trays in the pre heated oven and cook for 8 -10 mins until crisp around the edges.
  • Remove from the oven and serve

Nutrition

Calories: 740kcal
Tried this recipe?Let us know how it was!

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