However big or small your outdoor space is you can grow summer blooms to make you smile all season long. Get ahead and start sowing seeds now…
There’s nothing quite like the scent of summer sweet peas. Fill a toilet roll tube with compost and sow your seeds!
Make holes in clean used yoghurt pots and sow the seeds. Keep on a sunny windowsill or in a greenhouse. When they’re around 20cm tall, pinch off the top.
Sow your seeds on top of compost in a seed tray or old tupperware with drainage holes added. Once you see at least four leaves growing you can carefully re-pot (prick out) into larger pots to grow on.
Why not make some some delightful herb plant pot caddies too? An absolute treat to admire on your windowsill… and to cook with!
What you’ll need:
A selection of tea caddies or any containers you have to hand, cleaned
A selection of herb plants or seeds
How to do it:
If your squeaky clean caddy or container doesn’t have a drainage hole in the bottom, you’ll need to add a few – it’s easy to do with a drill.
Fill your caddies up with compost and either firmly plant your herbs or lightly sow your seeds and water.
Place on a window sill or anywhere else around the house that gets plenty of light and make sure to pop a saucer underneath. You want keep your plant watered and don’t forget to use the herbs when cooking!
Celebrate the Platinum Jubilee in style with a Berry & Elderflower Cocktail.
5 Ringtons Berry & Elderflower tea bags
1/2 lemon, juiced
1/2 lime, juiced
30ml of gin (optional)
Prosecco (or non-alcoholic Prosecco)
Boil a kettle; brew the tea bags in 100ml of boiling water, drain and leave to cool.
Fill a glass with ice and add the lemon and lime juice, the gin (if using), a good splash of elderflower cordial and brewed tea. Fill the rest of the glass with fizz, you want about 1/3 fizz to 2/3 everything else. Add berries for garnish and enjoy al fresco on a sunny summer day!
Our Berry & Elderflower Infusion is naturally caffeine free and full of flavour, this fruity and lively blend is sure to rejuvenate and refresh.
Keep the kids busy during the holidays with these easy-to-make Easter biscuits.
They’d make an ideal gift for family and friends this spring, just be sure to make enough for yourself too!
200g softened butter (plus extra)
150g caster sugar
2 large free-range egg yolks
400g plain flour (plus extra)
2–4 tbsp milk
1–2 tsp lemon juice
250g/9oz icing sugar
Different food colourings
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line two baking trays.
2. Beat the sugar and butter together until light and fluffy. Beat in the egg yolks. Add flour and bring together into a soft dough. Knead the dough on a floured work surface and roll out to a thickness of 5mm. Cut out your Easter biscuits and bake for 10–15 minutes. Once done, cool on a wire rack.
3. To make the icing, mix the icing sugar with lemon juice and add enough water to make a stiff but smooth icing. Divide into separate bowls and mix in food colourings. Pipe onto biscuits.