Thompson & Morgan Gardening Blog

Our gardening blog covers a wide variety of topics, including fruit, vegetable and tree stories. Read some of the top gardening stories right here.

Propagation, planting out and cultivation posts from writers that know their subjects well.

Gardening is a waiting game

by | Dec 4, 2014 | , | 0 Comments

Gardening isn’t one of those hobbies that we can just roll out of bed and do such as running or dancing. It requires a considerable amount of time to carefully plan what to sow and when. Therefore, gardening is a bit of a waiting game, and sometimes our patience is put to the test, but the outcome is so rewarding.

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Amaryllis – flamboyant and never understated

by | Dec 3, 2014 | , | 0 Comments

Commonly known as amaryllis, hippeastrum bulbs are hugely popular gifts for Christmas. There really is no question as to why increasing numbers are choosing the amaryllis as a Christmas gift, as their magnificent and showy blooms flower year after year, making fantastic houseplants.

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Christmas advent calendar 2014

by | Nov 27, 2014 | , | 25 Comments

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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Green tomato and chilli chutney

by | Sep 29, 2014 | , | 1 Comment

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!

Sweet Hot Chilli and Tomato Chutney Recipe

by | Apr 29, 2014 | , | 0 Comments

Tonight on BBC Two, we watch the remaining 7 pairs of allotmenteers make their own chutney. Cooking is the perfect way to make use of any left over produce in your garden or allotment. Belinda Estell brings us her sweet hot chilli and tomato chutney recipe, a fabulous recipe to use up a glut of tomatoes!

Sweet Hot Chilli and Tomato Chutney

Ingredients

  • 4lb red, green or a mix of tomatoes
  • 2 large onions
  • 1 large green salad pepper
  • 12 apache chillis (use less if you don’t like too much spice!)
  • 1 large cooking apple
  • 1 heaped desert spoon of dried oregano
  • 1 level teaspoon of saffron
  • 1 heaped teaspoon of paprika
  • Salt
  • Pepper
  • Olive oil
  • 400ml red wine vinegar
  • 600g sugar
  • A good slug of worcester sauce

Method

  1. Cut the tomatos in half, place in a roasting tray with a little olive oil, salt and pepper, roast for 15 minutes.
  2. Take out, allow to cool and remove skins (easy!).
  3. Finely chop onions, chillis (without seeds) and pepper, fry in a little olive oil until soft.
  4. Pour in the roasted tomatos and add oregano, saffron, paprika, salt, pepper and worcester sauce. Bring to a simmer.
  5. Peel, core and finely chop apple and add to pan.
  6. Add red wine vinegar and bring back to simmer.
  7. Slowly add sugar, continually stirring. Cover and simmer for 30 minutes.
  8. Remove lid and simmer vigorously, occasionally stirring, for 15 minutes.
  9. Spoon into warmed jars and seal.

Send us your recipes and help a fellow gardener make use of their spare produce

Cheese, Sage and Onion Savoury Scones

by | Feb 20, 2014 | , , | 0 Comments

Cheese, Sage and Onion Savoury Scones

I realise these scones sound a little odd and festive but they are really tasty! Good for a snack hot with salted butter or instead of a sandwich for a lunchbox – add a little chutney and cheese in-between and it makes lunch a little more interesting!

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British blackcurrants – the home-grown superfruit

by | Jul 10, 2013 | , | 0 Comments

Blackcurrant ‘Ebony’ from T&M

Image: Blackcurrant ‘Ebony’ from T&M

Referred to as a ‘mini marvel’, British blackcurrants (Ribes nigrum) are possibly one of the healthiest fruits you can eat. Containing four times more vitamin C than oranges, they’re packed full of vitamins and minerals and have many health benefits. An established blackcurrant bush grows to about 1.5m high, and remains productive for up to 15 years. Here’s why everyone should plant blackcurrants this year. 

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RHS on the hunt for new Young School Gardener of the Year

by | Feb 6, 2013 | | 0 Comments

The RHS Young School Gardener of the Year 2013 is underway and the society is on the lookout for the best young gardeners around the country.

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