Today opened from 09:00 until 17:30

Your independent Plant Centre
for all the Family

  • Come and choose from our delicious breads and cakes this Christmas

  • Join us on Friday 30th November from 4pm until 8pm for our fabulous festive late night event!

  • We've fresh trees from 25th November, decorations and gifts in our dazzling Christmas Marquee

  • Enjoy a piping hot tea, coffee or chocolate on our heated Cafe´Terrace

  • The finest local ingredients for your Christmas dinner from our newly extended Farm Shop

  • We have a fantastic choice of gifts for all ages in our Christmas Marquee

  • All our sausages are made by our own Butcher

  • Enjoy tea, coffee and home-made lunches in our Cafe

  • Our Plant Centre has all you need for Autumn garden maintenance

  • We stock Regatta outdoor men's and womenswear

    Store tomatoes for your winter supply

    Store tomatoes for your winter supply

    It’s been an amazingly good tomato year what with the heat and sunshine for weeks on end – so if you’ve eaten your fill of fresh tomatoes but still have a massive glut left over, now is the time to squirrel your surplus away for winter supplies.

    Tomatoes are among the most generous of all the summer crops, and luckily one of the easiest to store. A basic tomato sauce freezes best: splash a roasting tin with olive oil, then halve tomatoes and lay cut side down in the tin. Roast for 40 minutes in an oven heated to 230°C: once cooked, blitz in a food processor and freeze.

    If the freezer is already full, you can bottle them instead. Leave small toms whole, or halve larger ones, removing the skin too. Pack tightly into jars, then put the jars in a covered pan of cold water up to their necks. Very slowly bring the water to simmering point over 1 1/2 hours. Hold them at 88°C for 40 minutes, then remove the jars and leave to cool.

    Or try drying them: halve or quarter the toms, then pop onto baking trays lined with parchment and sprinkle with olive oil, salt, pepper and herbs as preferred. Dry in an oven preheated to 50°C for about seven hours: they're ready when they've reached the consistency of raisins. Store submerged in olive oil in a sterilised jar and they'll last up to six months.

    Finally, if you run out of time at the end of the season and end up with too many green tomatoes to ripen successfully, just cut your losses and make a big vat of green tomato chutney. It makes the most of every last fruit from your greenhouse and is really delicious with a good Cheddar cheese and some biscuits!