Red Pepper Hummus Recipe

Paired with a charcuterie platter, some cheese, or even just some flatbreads, you can’t go wrong with a classic hummus dip!

If you’ve always wondered how to make your own hummus, then this red pepper hummus recipe is right up your street! Add home-grown peppers for an authentic Mediterranean touch that your taste buds will thank you for.

Servings: Makes around 6 portions (or 2 if you’re really hungry!)

You will need:

  • Baking tray
  • Food processor
  • Mixing bowl


  • Chick peas (400g)
  • Red peppers (2)
  • Tahini paste (45g)
  • Garlic cloves (2 or 3, depending on personal taste!)
  • Chilli Powder (1tsp)
  • Lemon juice (1 tbsp)

Preparation time: 10 minutes


  1. Prepare your peppers – To prepare your peppers, cut into strips and put them under a grill for 10-15 minutes until lightly charred.
  2. Drain your Chick Peas – Drain your chickpeas and pop into your food processor. Once your peppers are ready, add those too and blitz until combined
  3. Add your liquids – At this point, the mixture will look quite dry. Add a glug of oil and your lemon juice and blitz again. You can keep adding oil if you’re not happy with the consistency (a little will go a long way so be careful how much you add!)
  4. Spices and herbs – Add your garlic, chilli powder, tahini, salt and pepper to taste. Once fully combined, it’s ready to eat!


How do you store the hummus?

  • Keep in the fridge for up to 3-4 days.

Goes well with…

  • Pair with any vegetable like carrots or cucumber for a refreshing snack, or use within flatbreads and wraps in place of your favourite sauce!

Liked our Red Pepper Hummus recipe? Discover more tasty snacks and meals to create on our blog!

Kale crisps recipe

Looking for a healthy alternative snack? Our kale crisps have you covered! This recipe is really quick and really delicious, giving you all the flavours of your favourite crisps without the hassle. Use kale – homegrown or store bought – and just a simple amount of ingredients, to make your new beloved snack.

Servings: 4 – 6

You will need:

  • Baking tray
  • Parchment paper
  • Mixing bowl


  • Bunch of kale
  • Olive oil
  • Sea salt
  • Optional: garlic power

Preparation time: 10 minutes

Cooking time: 10 minutes


  1. Prepare oven – Preheat oven to Gas mark 2 or 150C and and line the baking tray with non-stick baking paper.
  2. Wash kale – Wash kale and dry thoroughly. Use a salad spinner if you have one.
  3. Place into a bowl – Tear apart any large leaves into smaller pieces. Drizzle olive oil and massage into the kale.
  4. Line baking tray – Once lined, spread an even layer of kale across the tray and sprinkle with sea salt. Optional: also sprinkle with garlic powder for added flavour.
  5. Bake – Bake for 10 minutes. Keep an eye on kale, occasionally flipping any pieces that are starting to brown.
  6. Allow to cool – Once done, allow to cool in tray to become even crispier. Sprinkle with sea salt and serve!


How can I make my favourite flavours?

  • Creating your favourite flavours is easier than ever! After drizzling with oil use seasoning powders such as garlic, cheese and onion powders, as well as spices such as paprika and curry to create your very own flavours.

How do I know this is healthier than crisps?

  • Kale helps to boost digestive health. It also contains fibre, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that are good for the body. This, paired with being baked in the oven compared to fried, makes kale crisps healthier than regular crisps.

Still hungry for more? Check out some of our other recipes:

How to make your own fruit sorbets

Our sorbet recipe is fuss free, simple and sure to be a summer favourite! In a simple set of steps and a small ingredient list this desert will take you no time to make, and even less time to polish off. Using either fresh or frozen ingredients, this is an easy treat with almost limitless combinations.

Servings: 6 – 8

You will need:

  • Saucepan
  • Baking tray
  • Parchment paper
  • Blender or food processor


  • 600g raspberries (or your preferred fruit
  • 300g granulated sugar
  • 1 lime, juiced
  • Mint (optional)

Preparation time: 15 minutes

Freezing time: 1 -2 hours


  1. Freeze fruits – Wash and dry raspberries before freezing completely on a parchment covered baking tray.
  2. Dissolve sugar – In a saucepan dissolve sugar in 280ml of water on low heat. Stir until sugar has dissolved and raise the heat to a simmer until liquid has become a syrup. Set aside for later.
  3. Blend fruits – In a blender or fruit processor, carefully pulse fruits adding sugar syrup in stages. Combine with lemon juice and blitz until smooth. Discard of any seeds.
  4. Enjoy – serve immediately with extra fruits for decoration and a sprig of mint for decoration.


Do I have to use the sugar syrup?

  • If you’re not a fan of sweetener you can always substitute it for orange juice (or any kind of fruit juice) or even water.

Do I have to use raspberries?

  • Not at all! Although raspberry is our favourite, strawberries, blueberries and blackberries work just as well! You could even take it one step further and exchange the lime juice for other citrus fruits, lemon and orange are great additions.

Don’t get caught in the dark, our planting guides are here to help:

Eton Mess recipe

Searching for the perfect summer desert? Nobody wants to be eating warm custard in the summer sun. Our Eton Mess recipe is not only a British classic but by swapping strawberries for raspberries and other British summer berries, not only does it bring a whole new flavour but also the chance to grow your own ingredients!

Servings: 6

You will need:

  • Baking sheet
  • Mixing bowl
  • Electric whisk
  • Blender or food processor
  • Non-stick baking paper


For homemade meringues

  • 2 large egg whites
  • 300g caster sugar
  • 1/2 teaspoon vanilla extract

Preparation time: 30 minutes

Cooking time: 1 hour – 2 hours


  1. Optional: Make meringue – Pre-heat oven to Gas mark 1 or 100c and line the baking sheet with non-stick baking paper.
  2. Whisk meringue ingredients – Beat together the egg whites until they resemble stiff peaks. Add caster sugar one tablespoon at a time until the mixture thickens. Do the same with the vanilla extract until the mixture is thick and glossy.
  3. Bake the meringue – Place large spoonful’s of meringue onto the baking sheet, ensuring they are spaced out evenly. Bake on the lowest shelf for an hour or until the meringue can be easily peeled from the paper. Set aside to cool for later assembly.
  4. Make the puree – In a blender or food processor, combine half the raspberries with half of the icing sugar until a smooth puree is left. Slice the remaining raspberries along with the seasonal berries and set aside.
  5. Make whipped cream – Whip the double cream and other half of the icing sugar until soft peaks are formed that can hold their shape.
  6. Time to make a mess – Here comes the fun part! Lightly fold together the crumbled meringue (save some for the end), whipped cream and selection of berries. Stir in the puree and divide into bowls. Crumble meringue over the top and serve!


How can I add more complex flavours?

  • Eton Mess is a great desert that can be easily personalised! Simple ingredients like a dusting of cinnamon, chocolate shavings, hazelnuts or almonds, or a caramel sauce could be enough to elevate this recipe and make it your own.

Do I have to use berries?

  • Although berries are the tried and trusted ingredient, other soft fruits such as blackberries, blackcurrants might also work too. You could even experiment with some more unusual varieties such as loganberries or tayberries for a truly bespoke experience!

Check out our latest blogs:

How to make lavender essential oil

Lavender has several uses and benefits, especially pertaining to health and beauty. When using a particular oil, like extra virgin olive or sunflower oil, it can be easily incorporated into cooking. Or, if creating your own at home spa treatment, grapeseed or jojoba oil work brilliantly. No matter how you use lavender oil, it is very easy and lasts for a long time.

Servings: 1 jar

You will need:

  • A large jar (for the infusion)
  • Cut and dried Lavender
  • Olive oil or mineral oils (depending on the use)
  • Cheesecloth or muslin (for straining)
  • A bottle or glass container (for storage)

Preparation time: 5 minutes

Infusion time: 1-3 weeks


  1. Harvest and dry – Once you have harvested your lavender allow it to dry completely before starting the infusion process.
  2. Divide lavender – Fill jar with dry lavender until it is at least three-quarters full.
  3. Choose your oil – Add enough oil so that the lavender is completely submerged and can move around freely.
  4. Leave it – Secure the lid and leave the jar on a windowsill in direct sunlight. Depending on the strength desired leave the oil for up to 3 weeks, occasionally giving it a light shake.
  5. Strain – Use the cheesecloth or muslin to strain the lavender flowers and store the infused oil in a glass container.
  6. Use – Once you’re happy with your oil feel free to use immediately!


  • What other oils can I use?

For skincare: Grapeseed Oil, Sweet Almond Oil, Argon Oil. Each of these oils has their own benefits and ways they will react to your skin. Always do research and a patch test before using.

For cooking: Avocado Oil and Safflower Oil.

  • What else is Lavender Oil used for?

Lavender Oil is often used in aromatherapy. It can also be used to treat anxiety, allergies, insomnia, and menstrual cramps.

Check out some of our other blogs:

Homemade Mint tea

Our Homemade Mint tea is delightfully refreshing, but also incredibly easy to make! Using fresh mint leaves, you can brew yourself a delightful cup with a range of amazing health benefits. As it is such a simple recipe, there is a wonderful amount of additions that can help elevate your brew to the next level.

Servings: 1 pot

You will need:

  • 240ml filtered water (1 pot)
  • Freshly picked handful of Mint
  • Honey or sweetener of choice
  • Lemon slices (optional)

Time: 5 minutes


  1. Bring water to a boil.
  2. Remove from the heat and add the fresh mint leaves – Steep for 3 to 5 minutes, depending on desired strength. Or until the liquid starts to become a slight pale yellow/green hue.
  3. Gently apply pressure to Mint leaves – release the oils and extract as much liquid as possible.
  4. Pour into heatproof  tea cups or mug – Sweeten with honey or sweetener of choice if desired.
  5. Garnish – add an optional lemon slice or use for additional flavouring.


  • What benefits does mint tea have?

Mint tea has many benefits for the body such as, relieving clogged sinuses, easing digestive upsets, reducing bad breath and strengthening the immune system.

  • Can anyone drink mint tea?

Although mint tea has many amazing properties it is still vital to make sure that it will not interfere with any existing medical conditions. For example, if pregnant or on certain medications, it is best to consult with a medical professional before drinking.

Thirsty for more? Try out some of our other recipes:

Rosemary Sweet Potato Chips Recipe

Do you LOVE potatoes in all types of shapes and forms? These gorgeous rosemary sweet potato chips are the perfect option to accompany a burger, or as a side to your favourite dishes.

Follow this easy guide to create a culinary masterpiece!

Servings: 4

Time: 15 minutes prep, 30 minutes to cook

You will need:

  • Resealable plastic bag OR medium sized bowl for mixing ingredients together
  • Baking tray


  • 2-3 large sweet potatoes
  • 1tbsp olive oil
  • 1tsp fresh rosemary OR 1 tbsp of dried rosemary
  • 1tsp garlic powder
  • salt and pepper to taste


  1. Preheat the oven to 220C/Gas 7
  2. Prep the potatoes – Peel and cut the sweet potatoes into long strips.
  3. Mix the herbs and spices – Add all your ingredients to a large bowl and mix it together. Try and cover every potato strip with the mixture for an even flavour. You could also put the ingredients into a bag and shake until combined.
  4. Cook in the oven – Put your sweet potatoes onto your baking tray and spread out evenly. Cook for 25-30 minutes, or until crispy!
  5. Serve! – Enjoy as a side to your favourite burger or as a solo snack!


  • Add some spice

If you’re looking for a more intense flavour, then you could add some chilli flakes to the spice mixture when combining in a bowl.

  • If you don’t like rosemary

Not a fan of rosemary? Use salt, pepper and garlic for a sensational flavour!

Now you’ve tried our rosemary sweet potato chips, why not try something else?

Easy Rhubarb Crumble Recipe

Rhubarb crumble is a British spring staple, beloved by families across the country. Its tart nature hidden underneath a sweet layer of crumble is unbeatable, especially when you’re craving a classic home cooked dessert.

This quick and easy rhubarb crumble recipe will become the star of the show to any family dinner! Find out how in this easy to follow guide.

Servings: Family of 4

Time: 15 minutes prep, 45/50 minutes to cook

You will need:

  • Medium/large sauce pan
  • Medium baking dish (around 1.2ltr)


  • 500g rhubarb, chopped into chunks
  • 140g self raising flour
  • 85g butter, cold
  • 100g golden caster sugar
  • 50g light brown muscovado sugar


  1. Combine the Rhubarb and Sugar – Put your rhubarb and caster sugar into a sauce pan. Cover and keep on a low heat.
  2. Soften the Rhubarb – Stir the sugar into the rhubarb gently. Take care not to break down the rhubarb too much, unless you prefer it to be pureed. Keep this mixture on a low heat for about 15 minutes until soft. Add more sugar if you want a sweeter taste (we all know how tart rhubarb can be!).
  3. Set aside for now – Once the rhubarb and sugar mixture is as sweet as you’d like, pour into your baking dish. Now is a great time to pre-heat the oven (180C fan/200C/Gas 6)
  4. Prep the crumble – Grab your self-raising flour and butter use your hands to rub the two together to create a tasty crumble topping. Add your muscovado sugar and combine again using your hands.
  5. Add the crumble topping – Distribute the crumble over the rhubarb mixture in the baking dish and pop in the oven for 30 minutes (or until golden brown).
  6. Serve! – Pair with your favourite custard or ice cream for a final flourish.


  • Add other fruits for a taste explosion

If you’re feeling a bit more adventurous, you can add other fruits like strawberries to the rhubarb mixture.

  • How to store if there’s leftovers

This crumble is not only safe to refrigerate, but can be frozen too! Place in a container or wrap with clingfilm and consume within 3 months.

Hungry for more? Try another of our other handy recipes!

How to make pickled Magnolia blooms

Did you know that Magnolia flowers are edible? Not only are they beautiful to look at, but also delicious to eat! With a mild ginger flavour they go wonderfully with a plethora of dishes! They can be eaten raw but the the best way we have found to enjoy this flower, is pickled. It’s super easy and simple, this guide will show you how!

Servings: 8 – 10

Preparation time: 20 minutes

Pickling time: 24 – 48 hours

You will need:

  • Jars for storing oil (glass or plastic)
  • 80-100 grams magnolia petals, freshly picked
  • 150 ml white wine vinegar or rice vinegar
  • 50 grams sugar
  • 1 teaspoon salt


  1. Clean your petals – Wash petals to ensure they’re free from any pests. Allow them to dry fully before starting the pickling process.
  2. Prep your jars Thoroughly sterilise your jars before creating your pickling mixture.
  3. Heat ingredients Mix vinegar, sugar and salt and bring to a boil.
  4. Prepare petals – Allow pickling mixture to cool whilst preparing petals. Once thoroughly dried, break the petals off the flower at their base. Discard everything but the petals and slice thinly. Continue until all the flowers are cut.
  5. Pickle Magnolias – Once the mixture has cooled, pour into the jar and add the petals. Make sure that the petals are submerged.
  6. Processing time Refrigerate over night or longer if you desire a stronger flavour.


  • How long do pickled Magnolia last?

Pickled Magnolia will keep in the refrigerator for 4 months to 1 year. But note that the longer they are kept, the colour will become browner.

  • How to use pickled Magnolia

Pickled Magnolia can be enjoyed straight from the jar, but it also pairs well with salads, sushi and any other dish that needs a savoury accompaniment.

Hungry for more? Check out some of our other homegrown recipes:

Garden-fresh Wild Garlic Pesto Recipe

Pesto is an easy but delicious way to enjoy your favourite foods, giving you a tasty dish in seconds. This easy to follow wild garlic pesto recipe is perfect for those who want to put their foraging efforts into good use!

Pesto is easy to make from scratch, and the use of fragrant wild garlic will take this beloved sauce to the next level.

Servings: Family of 4

Time: 15 minutes, 2 minutes for prep

You will need:

  • Food Processor
  • Clean jar/container


  • 1 large bunch of wild garlic
  • 50g parmesan or cheese of choice
  • 150g olive oil (or rapeseed oil)
  • 60g pine nuts
  • A dash of lemon juice
  • Salt to taste
  • Pepper to taste
  • Add a clove or two of garlic if you’re after a garlicky explosion!


  1. Prep the Garlic – Rinse your wild garlic under cold water. If picked from outside of your garden, you want to make sure that its completely clean.
  2. Add Your Ingredients – Put all your ingredients into a food processor or blender. Blitz until smooth. If your processor has a handy hole at the top, add your oil in slow increments rather than all at once to get your desired texture.
  3. All Done! – Now that your pesto is a nice paste-like consistency, pop it into your jar and container and you’re good to go! Add to pasta dishes or on toast as an exciting breakfast spread.


  • How long does it keep in the fridge?

Keep your wild garlic pesto in an air tight container or jar in the fridge for a max of two weeks.

  • Foraging for wild garlic?

If you’re hunting for wild garlic outside of your garden in a public space, make sure you take the recommended precautions before picking and eating. Take a pocket guidebook with you to help you identify the garlic easily. If it doesn’t smell like garlic, it’s not wild garlic!

Hungry for more? Try another of our other handy recipes!