Fermented chilli sauce is made by submerging fresh chillies in a 2.5% salt brine for 7-14 days, allowing natural Lactobacillus bacteria to convert the sugars to lactic acid. This produces a deeply complex, tangy sauce that keeps for up to 6 months in the fridge. This fermented chilli sauce recipe is a classic that we…
Getting the feeding right is one of the most important things you can do as a chilli grower. Feed at the wrong time, with the wrong product or at the wrong strength and you’ll either starve your plants of nutrients at the point they need them most, or create a salt build-up that causes the…
If you’ve invested months growing your chilli plants from seed and you’re not ready to let a hard frost end the season, a greenhouse heater is one of the most worthwhile purchases you can make. The right heater means your best plants survive winter and come back fighting in spring — producing fruit weeks earlier…
If you are serious about growing chillies in the UK, a heated propagator is one of the most impactful pieces of equipment you can buy. More than grow lights, more than any particular compost or feed – getting your seeds into consistent warmth from the moment they’re sown is what separates reliable germination from the…
Should you pinch out chilli plants? Find out what it does, when to do it, and when the UK season is too short to make it worthwhile — with step-by-step instructions.
Hungarian Hot Wax Chillies: History & Origin They are part of the Capsicum Annuum variety of chillies. As the name suggests, the Hungarian Hot Wax chillies originate from Hungary, where they have been cultivated for centuries to be used as part of the local cuisine. Hungarian cooking often features mild-to-medium chillies in stews, goulashes, and…
Growing chillies in a greenhouse is a fantastic way to ensure a bountiful harvest, no matter the weather. Whether you’re a beginner or a seasoned gardener, cultivating chillies in a controlled environment can lead to healthier plants and earlier harvests compared to outdoor growing. In this guide, we will cover everything from choosing the right…
Pickled jalapeños are one of those things that seem unnecessarily complicated until you’ve actually made them. One you have you realise the shop bought version is never going back in your trolley. This recipe takes under 30 minutes from start to finish, uses store cupboard ingredients, and produces jars of properly tangy, gently spiced jalapeños…
Dishoom’s famous House Black Daal (also known as Dal Makhani) is slow-cooked whole black urid lentils with tomato, butter, garlic, ginger and cream. This recipe replicates the restaurant version at home using a slow cooker: soak overnight, microwave for 25 minutes, then slow cook for 5-9 hours. The result is the same deeply rich, buttery…