Christmas advent calendar 2014

There is nothing more exciting than rushing downstairs to open the door of your Christmas advent calendar for your tasty treat, even when you are told to eat your breakfast first. Young or old this tradition is enjoyed by all, but why stop at chocolate?

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Life of a young gardener – Jack Shilley

Young HortHi There! My name is Jack Shilley; I’m 19 years old and i have an incredible passion for horticulture and growing your own. This is my first blog for Thompson & Morgan so I thought I’d take this opportunity to share with you my horticultural story – so that you get to know me a bit better before I start sharing my Thompson & Morgan product experiences with you all.

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Thrive – the benefits of gardening

Thrive is the leading charity in the UK that uses gardening to bring about positive changes in the lives of people who are living with disabilities or ill health, or are isolated, disadvantaged or vulnerable.

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One allotment, two children and a caravan

Hello. I’m Urvashi and I have an allotment in Enfield. I waited a while for it and had almost given up hope when the phone rang and the ever so lovely membership chap said I had three plots to choose from.

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Green tomato and chilli chutney

Do you have a glut of green tomatoes? Then why not have a go at this simple recipe and make a delicious Green tomato and chilli chutney that will go perfect alongside cold Christmas meats. Recipe kindly provided by our pumpkin expert and e-commerce marketing assistant Jon.

Ingredients:

820g Green tomatoes – quartered
2 Large onions – finely chopped
9 (green) Heatwave Chillies – sliced. This can be changed according to taste, but 9 gives it a nice kick!
1 Bulb Christo Wight garlic – finely chopped
8 Table spoons garam masala
260g Cane sugar
6 Table spoons of red wine vinegar
75g Sultanas
Olive oil

Method:

1.    Fry the onions, garlic and chilli together in the oil until the onions are golden brown.
2.    Add the garam masala and fry gently for about a minute.
3.    Add the rest of the ingredients and stir well.
4.    Cook until a thick consistency is achieved, stirring occasionally.  45-75 mins approx.
5.    Sterilise the jars while the ingredients are reducing.
6.    I personally spoon the finished mixture hot straight into the jars (carefully!) and seal straight away.
7.    Eat when cool or keep for a few weeks to let the flavours mature. Excellent with the Christmas cold meats!

No children or animals were hurt in the preparation of this preserve (not until it was eaten though)!

 

Head over to our chillies and sweet peppers hub page to find chilli growing advice and variety recommendations, and more tasty ways to enjoy your harvest!

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