Look to nature and embrace a grow-your-own approach with our easy-to-plant herbs, gardening tools and rustic planters. We’ve got delicious, seasonal recipes, too.
Prepare, maintain, reward…
- Create beautiful displays in stoneware planters. Use a fork, trowel and twine to arrange your plants.
- Keep them healthy by spritzing and watering when required (just look at the handy instructions on the back of our seed packets). Don’t forget to make sure they get plenty of sunlight, too.
Cultivation: It’s best to start growing thyme in Spring. The seeds aren’t large, so they can be sewn in a pan, or tray, to begin with.
Butter for greasing
500g fresh ricotta
2 large free-range eggs
1 tbsp chopped fresh thyme
½ tsp chilli flakes
Salt and pepper to season
50g finely grated parmesan
- Heat the oven to 200°C/180°C fan/gas 6. Lightly grease the ramekins with butter and put on a baking sheet.
- Mix the ricotta in a bowl with the eggs, thyme, chilli flakes, parmesan and salt and pepper to taste.
- Spoon into the prepared dishes, then bake for 20 minutes, until golden.
- Serve straightaway with slices of toast and a green salad.
Cultivation: Plant during early Spring in pots, but they can be sewn later in the season (April and May) in open ground.
4 chicken breast fillets
3 tbsp olive oil
Finely grated zest and juice of 1 lemon
2 cloves garlic, finely chopped
15g of fresh oregano, leaves picked and chopped
2 tsp wild dried oregano
200g tenderstem broccoli
500g baby new potatoes, boiled, to serve
For the dressing
Juice of 1 lemon
100g Greek yoghurt
3 tbsp mayonnaise
1 tbsp tahini
1 small clove garlic, crushed
¼ tsp sumac
- Place the chicken breast fillets in a large freezer bag and add two tablespoons of the oil, lemon zest and juice, garlic, half the fresh oregano and all the dried oregano. Toss together well, ensuring the chicken is fully coated.
- Seal the bag and set aside in the fridge to marinate for one to two hours, or overnight, if possible.
- Meanwhile, for the dressing, stir together the lemon juice, Greek yoghurt, mayonnaise, tahini and garlic. Transfer to a small serving bowl and sprinkle over the sumac. Chill, until ready to serve.
- Heat a griddle, or frying pan, and cook the chicken for 15 to 20 minutes, turning occasionally, until golden and cooked through with no pink meat. Transfer to a board and cover to keep warm.
Cultivation: Best grown under glass from March to May. When large enough to be planted, place them 9-12 inches apart in a sunny position.
Recipe: The Southside Cocktail
15ml triple sec
70ml fresh lime juice
Several large fresh mint leaves, plus a sprig for garnish
A sprig of lavender for garnish
- Muddle the mint in a pitcher, or large vessel.
- Add 45ml vodka, 15ml triple sec, 70ml fresh lime juice and ice.
- Top off with soda water. Make sure you add this last so it doesn’t get stirred up.
- Garnish with mint and lavender.
For more ways to embrace green living, explore our Outdoors In feature.