Sprig & Sow — Grown in Christchurch

The Kitchen Herb Garden
Guide & Recipe Collection

One tray, six kitchen essentials — basil, dill, parsley, chives, coriander & fennel

Planting Guide Jump to Recipes
Part One

Your Planting Guide

Four ways to grow, and what works best for each one

One of the best things about herb plug trays is how flexible they are. Your plugs will happily go straight into a garden bed, a raised planter, an outdoor pot, or even a sunny windowsill — the secret is just matching your soil to where they're growing. Here's what works best for each.

🌍
In the Ground
Best medium: amended garden soil
Most annual herbs are perfectly happy in the ground if your soil drains well. The key is that they hate sitting in soggy conditions — roots that can't breathe will struggle.

Dig over your bed and mix through some compost and a handful of slow-release fertiliser before planting. If your soil is heavy clay, add perlite or coarse sand to open it up.
Pop your plug in at the same depth it was sitting in the tray — no deeper. Firm the soil gently around it and give it a good drink to settle it in.
🌱
Raised Garden Bed
Best medium: quality raised bed mix
Raised beds are probably the ideal home for herbs — fantastic drainage, you control the soil quality completely, and they warm up faster in spring. If you've got a worm tower planted alongside, you'll have a self-feeding system going within weeks.

Fill with a good raised bed mix — look for one with compost, topsoil, and perlite already blended. Avoid cheap garden soil on its own; it compacts and doesn't drain.
Herbs in a raised bed need a bit more watering than in-ground plants in summer — the improved drainage means they dry out a little faster. A quick finger check 2cm into the soil is the easiest way to tell.
🪴
Outdoor Pot
Best medium: quality potting mix
Herbs in outdoor pots look beautiful and are so easy to grab when you're cooking. Use a proper potting mix — not garden soil, which is too dense in a container. A good potting mix has drainage and aeration built in.

Make sure your pot has drainage holes. Terra cotta pots are lovely but dry out faster; glazed or plastic pots hold moisture longer — handy in a hot summer.
Outdoor pots need feeding more than in-ground plants — nutrients wash out with watering. A liquid feed every 2–3 weeks through the growing season keeps them thriving.
🪟
Indoor Pot / Windowsill
Best medium: premium potting mix + perlite
Herbs can absolutely grow indoors — but they need your sunniest window. North-facing is ideal in NZ (remember, we're in the southern hemisphere — north gets the most sun here). Basil, chives and parsley cope best indoors; coriander and fennel can get a little leggy without enough light.

Use a premium potting mix with extra perlite mixed in (about 1 part perlite to 4 parts mix) to make sure it drains well and doesn't go soggy.
Rotate your indoor pots a quarter turn every week so all sides get even light exposure. Herbs lean toward the window and grow lopsided if you don't.
Individual Profiles

Know Your Herbs

Click any herb below for growing tips, care notes, and harvest guidance

✦ Perennial — the one herb in your tray that comes back year after year
Basil
Ocimum basilicum
Annual
SunlightFull sun (6+ hrs)
WateringRegular — keep moist, not wet
Harvest6–8 weeks from transplant
Best withTomatoes, chives
Kitchen usePesto, pasta, salads, pizza

Basil is the herb that rewards attention. The more you pick from it, the more it gives — and the less you pick, the faster it runs to seed and becomes bitter. Treat it like a friend who just wants to be useful in the kitchen.

🌡 Temperature
Basil hates the cold. Wait until nights are reliably above 10°C before planting outside. A late cold snap will blacken the leaves overnight. When in doubt, keep it under cover a little longer.
💧 Watering
Water at the base, not the leaves — wet leaves encourage fungal issues. Morning watering is best. Let the top centimetre of soil dry between drinks but don't let it fully dry out.
🌿 Pinching
As soon as you see flower buds forming, pinch them off immediately. Flowering signals the plant to stop producing leaves and put energy into seed. Pinch and it'll keep producing lush leaves all season.
☀️ Position
Needs the warmest, sunniest spot you have. A north-facing bed or pot against a warm wall is ideal in NZ — north gets the most sun in the southern hemisphere. Indoors it needs a really sunny windowsill — otherwise it gets pale and leggy.
Harvesting
Always harvest from the top down, cutting just above a pair of leaves. This encourages the plant to branch out sideways rather than grow tall and bolt. You can take up to a third of the plant at a time. For big batches — making pesto, for example — harvest in the morning when the essential oils are most concentrated.
My tip
Keep a pot of basil on your kitchen bench if you cook Italian food regularly. The warmth of an indoor kitchen suits it well and having it right there means you actually use it every day.
Chives
Allium schoenoprasum
Annual
SunlightFull sun to part shade
WateringModerate — fairly drought tolerant
HarvestSnip from 15cm tall
Best withMost herbs, deters aphids
Kitchen usePotato salad, eggs, dips, garnish

Chives are the most forgiving herb you'll grow. They're happy in almost any condition, they bounce back fast after cutting, and they look tidy in a pot or bed. They're the herb you grab without thinking — and that's a good thing.

✂️ Cutting
Snip with scissors about 2–3cm above the soil level. They'll regrow from the base within 1–2 weeks. Cut the whole clump back evenly rather than taking bits from different spots — it keeps growth uniform.
🌸 Flowers
The purple pompom flowers are actually edible and look beautiful scattered on salads. Once flowering, the leaves can get a bit tougher — cut the whole plant back after flowering and it'll flush out fresh soft growth.
💧 Watering
More tolerant of dry spells than most herbs. Water regularly but don't stress if you miss a day or two — they won't hold it against you. Avoid waterlogging.
🌞 Position
Happy in full sun or partial shade — one of the few herbs that doesn't demand peak sun all day. This makes them a good choice for spots that get morning light and afternoon shade.
Harvesting
Snip what you need from the top with scissors — they're essentially a cut-and-come-again crop. For a big harvest, cut the whole clump down to about 3cm above soil level. You'll have a full flush of new growth within 10–14 days. The more regularly you cut them, the more tender and mild the new growth will be.
My tip
Freeze chopped chives in an ice cube tray with a little water or olive oil. You'll have fresh-tasting chives all winter to drop straight into soups, mashed potatoes, or scrambled eggs without any prep.
Coriander
Coriandrum sativum
Annual
SunlightPart shade in summer
WateringConsistent — dislikes drying out
HarvestAs needed from 20cm tall
Best withDill, anise — avoid fennel
Kitchen useAsian dishes, salads, curries, salsas

Coriander has a bit of a reputation for being tricky — and that's mostly because of one thing: heat. Get that right and it's actually quite easy. The key is keeping it cool enough that it doesn't rush to flower before you've had a chance to use it.

🌡 Bolting
Coriander bolts (runs to seed) when it gets hot, stressed, or rootbound. Give it some afternoon shade in summer, water consistently, and don't let it dry out. A north-facing spot that gets morning sun but afternoon shade is ideal.
💧 Watering
Keep the soil evenly moist. Coriander dislikes irregular watering — a day too dry can trigger bolting. Mulch around the base to keep roots cool and retain moisture.
🌿 When it bolts
Don't pull it out straight away — let it flower and go to seed. The seeds are coriander spice you can dry and use in curries and spice blends. Collect some to resow next season too.
✂️ Harvesting
Harvest outer leaves and stems regularly to slow bolting. Take no more than a third at a time, cutting just above a node to encourage branching.
Harvesting
Harvest regularly from the outside of the plant, snipping stems just above a set of leaves. The more you pick, the longer it'll stay in leaf. If it does bolt, the flowers attract beneficial insects and the seeds are genuinely useful in the kitchen — so it's not a loss, just a different harvest.
My tip
Succession plant every 3–4 weeks for a continuous supply. Coriander has a shorter window than most herbs, so having a few plants at different stages means you're never without it.
Parsley
Petroselinum crispum
Annual
SunlightFull sun to part shade
WateringRegular — prefers consistent moisture
HarvestFrom 20–25cm tall
Best withTomatoes, asparagus, roses
Kitchen usePasta, salads, sauces, garnish

Parsley is the quiet workhorse of the herb garden. It doesn't demand much, it tolerates some shade, and it keeps producing reliably for months. Flat-leaf has more flavour for cooking; curly holds up better as a garnish — both are great.

🌿 Biennial nature
Parsley is technically a biennial — it puts all its energy into leaves in year one, then flowers and sets seed in year two. For the best leaf production, treat it as an annual and replace it each spring.
💧 Watering
Keep the soil consistently moist but well-drained. Parsley develops a deep taproot and will tolerate some dryness once established, but consistent watering produces the best flavour and leaf quality.
✂️ Harvesting
Always cut stems from the outer part of the plant at the base — don't just snip the tops. This encourages new growth from the centre and keeps the plant productive for longer.
🌱 Feeding
A liquid feed high in nitrogen every 3–4 weeks keeps parsley producing lush, dark green leaves. If it starts looking pale or yellow, it's usually a sign it needs a feed.
Harvesting
Cut whole stems from the outside of the plant at the base. Leave the inner growth untouched — this is the growing point and where new stems will emerge. A well-maintained parsley plant will produce prolifically for a full season. It also freezes surprisingly well — chop and freeze flat on a tray, then store in bags.
My tip
Don't underestimate how much parsley a good salad or pasta dish can absorb. It's not just a garnish — treat it like a salad green and use it generously. The flavour is completely different when it's fresh from the garden versus the packet stuff.
Dill
Anethum graveolens
Annual
SunlightFull sun
WateringModerate — good drainage essential
HarvestFrom 30cm tall
Avoid nearFennel (cross-pollinates)
Kitchen useSalmon, potato dishes, pickles, dips

Dill is one of those herbs that looks beautiful as it grows — those feathery fronds swaying in a breeze are genuinely lovely in the garden. It's also highly useful in the kitchen, especially with fish and anything pickled.

☀️ Position
Dill needs a sunny, sheltered spot. It grows tall (up to 90cm) so plant it somewhere it won't shade smaller herbs. A sheltered position prevents the feathery tops from snapping in wind.
🌿 Bolting
Like coriander, dill bolts in heat. But with dill, the flowers (umbels) are actually useful — they attract beneficial insects and the seeds are great for pickling and flavouring. So bolting isn't necessarily bad.
🚫 Fennel neighbours
Keep dill well away from fennel — they cross-pollinate readily and the resulting seeds from either plant lose their distinct flavour. A few metres separation is enough.
💧 Watering
Water regularly but make sure drainage is good — dill doesn't like wet feet. Once established it's fairly resilient, but young plants need consistent moisture to develop properly.
Harvesting
Snip the feathery fronds from the top and sides of the plant as needed — they're most flavourful before flowering. Once flowering, the fronds become a bit coarser but the flowers themselves are edible and the seeds can be harvested for use in pickling or dried for the spice rack. Leave a few plants to go fully to seed if you want to save seed for next season.
My tip
Dill and salmon are one of the great culinary pairings. Even just a handful of fronds stirred through cream cheese makes something special. It also works brilliantly in cucumber-based salads and dressings.
Fennel
Foeniculum vulgare
Perennial
SunlightFull sun
WateringModerate — good drainage essential
HarvestFronds from 30cm tall
Keep apart fromDill & coriander (cross-pollinate)
Kitchen useFish, salads, roast veg, tea

This is herb fennel, grown for its feathery aniseed fronds and eventually its seed — not the bulb fennel you'd roast whole. It's the one perennial in your tray, a tall, graceful plant that comes back reliably and gets better with age.

☀️ Position
A sunny, sheltered spot. Fennel grows tall — up to 1.5m in its second year — so give it space at the back of a bed where it won't shade smaller herbs.
💧 Watering
Water regularly while young to help it establish. Once settled in, it's fairly self-sufficient, but consistent moisture keeps the fronds tender rather than tough.
🚫 Spacing
Plant your fennel plug well away from the dill and coriander in this same tray. All three cross-pollinate readily, and once that happens the seed each plant sets loses its distinct flavour. A few metres apart is enough — different corners of the garden work well.
🌿 Growing on
Fennel is a true perennial in Christchurch conditions. It dies back over winter and reshoots from the base each spring, getting bigger and more productive every year.
Harvesting
Snip the soft, feathery fronds as needed — they're most delicate before the plant flowers. Once it does flower, let a few heads mature and dry on the plant if you want to collect fennel seed for cooking or for next season's sowing. The flowers themselves also draw in beneficial insects.
My tip
Chopped fennel fronds stirred through anything with chorizo or salami is an underrated combination — the aniseed sweetness cuts straight through the richness. It's also excellent with any oily fish.
Part Two

General Care Guide

The fundamentals that apply to all your herbs

💧
Watering
The number one way people kill herbs is overwatering. Most herbs prefer to dry out slightly between drinks rather than sitting in constantly moist soil. The easiest test: push your finger 2cm into the soil. If it feels moist, wait. If it feels dry, water.

Water at the base of the plant, not over the leaves — wet leaves in cool conditions can lead to fungal problems. Morning watering is ideal as it gives leaves time to dry if they do get splashed.

Pot plants need more frequent watering than in-ground plants — nutrients also wash out faster, so feed container herbs every 2–3 weeks through the growing season with a liquid fertiliser.
✂️
Harvesting for Growth
Regular harvesting isn't just about getting herbs for the kitchen — it actively keeps the plant productive. Every time you cut a stem just above a pair of leaves, the plant responds by branching out below that cut. Over time this creates a bushy, productive plant.

The golden rule: never take more than a third of the plant at one time. Taking more stresses the plant and slows recovery.

For basil, pinch off flower buds the moment they appear. Once a plant flowers, it puts energy into seed production and leaf quality drops significantly. Fennel is the exception — let a few heads flower if you want to collect seed later in the season.
🌱
Feeding
Herbs in the ground in good soil need very little feeding — over-feeding with nitrogen actually reduces flavour intensity in many herbs, making them produce soft, bland growth.

Container herbs are the exception — they need regular feeding as nutrients wash out with watering. A balanced liquid fertiliser every 2–3 weeks keeps them healthy.

If you have a worm tower: the liquid it produces (worm tea) is one of the best feeds you can give any plant. Dilute it 10:1 with water and use it on everything. Your herbs will love it.
🐛
Pests & Problems
Most herb pests are manageable without chemicals:
  • Aphids: A strong blast of water knocks them off. Ladybirds and lacewings will handle them naturally if you're patient. Chives planted nearby help deter them too.
  • Slugs and snails: Evening patrol with a torch. Coffee grounds or crushed eggshells around the base create a deterrent. Beer traps work if you're committed.
  • Aphids on fennel: Fennel's soft new growth can attract aphids in spring. Check the tips regularly and hose them off before numbers build up.
  • Fungal issues: Usually caused by overwatering or poor airflow. Improve drainage, water less, and ensure plants have room to breathe.
❄️
Seasonal Care
Spring: The growing season begins. Plant out your plugs once night temperatures are consistently above 10°C. Give your fennel a light tidy to remove any dead winter growth and encourage fresh shoots.

Summer: Peak growing season — harvest frequently. Watch for bolting in coriander and dill. Water more often. Pinch basil flowers diligently.

Autumn: Slow down on feeding. Let fennel begin to harden off for winter. Harvest any remaining basil, dill, parsley, chives and coriander before the first frost.

Winter: Basil, dill, parsley, chives and coriander are grown as annuals and will die back — compost them and plan for next spring's tray. Fennel, the one perennial in the collection, dies back too but reshoots reliably from the base once the weather warms.
🏺
Using Your Worm Tower
Your worm tower is one of the best things you can add to a herb garden — and it's genuinely simple to use once it's established.

What to feed it: Vegetable scraps, fruit peels, coffee grounds, tea bags, crushed eggshells, and torn cardboard. Avoid meat, citrus in large amounts, onion, and dairy.

What you get: Rich worm castings that build up inside the tower, and liquid (worm tea) that drains into the surrounding soil. Both are extraordinary plant foods.

Maintenance: Add scraps little and often. Keep it moist but not waterlogged. A handful of shredded paper with each feed keeps the balance right. The worms do the rest.
Part Three

Companion Planting

How the six herbs in your tray work together once they're in the ground

Basil + Tomatoes
Classic companions
One of the most well-documented plant partnerships in the garden. Basil is said to repel aphids and whitefly that would otherwise target tomatoes. It's also a beautiful combination visually, and the flavours complement each other in the kitchen just as much as in the garden.
Planting layout
Plant basil plugs at the base of tomato plants or in between — one basil per tomato plant is a good ratio.
Chives Throughout
The quiet protector
Chives are a genuinely useful border plant, not just a kitchen herb. Their scent is thought to confuse aphids and deter some pests, and they're one of the easiest plants in the tray to tuck in around roses, carrots, or the base of other herbs without them competing for space.
Planting layout
Edge a bed with chives, or dot them between other plants — their upright, compact habit means they rarely get in the way.
Parsley + Almost Everything
The generous neighbour
Parsley gets along with most things in the garden and is a traditional companion for tomatoes, asparagus, and roses. It tolerates a bit of shade too, so it's a good herb to tuck into a spot that doesn't get full sun all day.
Planting layout
Plant at the base of taller vegetables or along a partly shaded edge of the bed.
Keep Dill, Fennel & Coriander Apart
The one rule that matters most
These three herbs all ship together in your tray, but they don't want to grow up next to each other long-term. Dill, fennel, and coriander are all in the same plant family and cross-pollinate readily — once that happens, any seed they set loses its distinct flavour, and dill and fennel especially can even affect each other's flavour while growing close together.
Key rule
When you plant out, give dill, fennel and coriander a few metres of separation — different beds, different corners, or opposite ends of the same bed all work.
Part Four

Our Recipe Collection

These are the recipes we actually cook — the ones we've made enough times to know they work and that we'd happily make again. Fresh herbs from the garden make every one of them better.

Parsley · Lemon
Creamy Lemon Chicken Risotto with Spinach & Parmesan
Serves4
Time~40 min
SkillMedium
For the chicken
  • 2 chicken breasts (or thighs), diced or thinly sliced
  • Salt and pepper
  • 1 tbsp olive oil
For the risotto
  • 1 tbsp olive oil + 1 tbsp butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 100ml dry white wine (Sauvignon Blanc is great)
  • 4 cups chicken stock, warmed
  • 1 lemon, zested and juiced
  • ½ cup grated parmesan
  • ½ cup cream (or crème fraîche)
  • 2 handfuls baby spinach or chopped kale
  • A big handful of fresh parsley, chopped
  • Salt and pepper to taste
Method
  1. Season chicken with salt and pepper. Heat olive oil in a pan over medium-high and cook until golden and just cooked through. Set aside.
  2. In a heavy-bottomed pot, heat butter and olive oil. Sauté onion until soft (5 min). Add garlic and cook 1 more minute.
  3. Add arborio rice and stir for 1–2 min until the edges go translucent.
  4. Pour in the wine and stir until absorbed.
  5. Ladle in ½ cup warm stock at a time, stirring gently and letting it absorb before adding the next. Continue for 20–25 minutes until the rice is tender with a slight bite.
  6. Stir in the cooked chicken, lemon zest and juice, cream, parmesan, and spinach. Let it come together for 2–3 minutes, then season to taste.
  7. Stir through most of the parsley, plate up, and finish with extra parmesan, black pepper, the remaining parsley, and a lemon wedge on the side.
Fresh parsley from the garden makes a genuine difference here — stir most of it through at the end and save a little to scatter over the top. It lifts the whole dish.
Coriander · Spring onion
Soba Noodle Bowl with Crispy Teriyaki Tofu & Edamame
Serves4
Time~30 min
SkillEasy
For the bowl
  • 270–300g soba noodles
  • 400g firm tofu, pressed and cubed
  • 2 tsp cornflour
  • 1 tbsp sesame oil
  • 1 cup shelled edamame (frozen is fine)
  • 1 carrot, julienned
  • 1 cucumber, julienned or ribboned
  • 2 spring onions, finely sliced
  • 1 tbsp sesame seeds
  • A big handful of fresh coriander, roughly chopped, to serve
Teriyaki glaze
  • ¼ cup soy sauce
  • 1 tbsp brown sugar or honey
  • 1 tbsp rice vinegar (or lime juice)
  • 1 tsp fresh grated ginger
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 tsp cornflour mixed with 1 tbsp cold water
Method
  1. Cook soba noodles according to packet (usually 4–5 min), drain, and rinse under cold water. Set aside.
  2. Pat tofu dry, cube, and toss with cornflour and a pinch of salt. Fry in oil over medium-high until golden and crisp on all sides (8–10 min). Remove and set aside.
  3. In the same pan, combine all glaze ingredients. Bring to a simmer, add the cornflour slurry, and stir until thickened (1–2 min). Toss crispy tofu back in and coat well.
  4. Microwave or boil edamame until bright green and tender. Drain and season with salt.
  5. Assemble bowls: soba noodles base, topped with glazed tofu, edamame, carrot, cucumber, and spring onion. Drizzle with extra teriyaki or soy, and finish with sesame seeds and plenty of fresh coriander.
A generous handful of fresh coriander scattered on at the very end lifts this from good to great. Don't skip it, and don't add it too early — it wilts fast in the heat of the bowl.
Parsley · Basil · Lemon
Creamy Prawn, Salami & Olive Pasta
Serves3–4
Time~35 min
SkillMedium
Ingredients
  • Red lentil pasta (or your pasta of choice)
  • Salami slices, enough to crisp in one layer
  • Raw prawns, peeled and deveined
  • 1 onion, diced
  • 250g mushrooms, sliced
  • 1 tbsp capers
  • Splash of white wine
  • Good pour of cream
  • Green olives, halved if large
  • 2 handfuls baby spinach
  • Grated parmesan
  • 1 cup pasta water reserved
  • Olive oil, salt, pepper, lemon juice to finish
Method
  1. Cook pasta until just al dente. Save 1 cup pasta water before draining.
  2. In a large skillet, fry salami slices until crisp and they've released their oil. Scoop out and set aside — leave the oil.
  3. In the salami oil, sauté onion until translucent. Add mushrooms and cook until browned and nutty. Add capers.
  4. Deglaze with white wine, scraping up all the caramelised bits. Reduce by half, then stir in cream and simmer until slightly thickened.
  5. Add prawns and cook just until pink (2–3 min — don't overcook).
  6. Add back the salami, olives, and spinach. Fold through until spinach wilts. Stir in parmesan and a splash of pasta water to make it glossy.
  7. Add drained pasta to the pan and toss until coated. Taste and add a squeeze of lemon if it needs brightness.
  8. Pile into bowls. Extra parmesan, black pepper, and a drizzle of good olive oil.
The key here is the salami oil — that's where the depth of flavour starts. Don't drain it.
Dill · Chives
Bacon, Dill & Chive Potato Salad with Apple Crunch
Serves6–8
Time~45 min
SkillEasy
Ingredients
  • 1.5kg washed red potatoes, skin on, cut bite-size
  • 6 rashers streaky bacon, crispy and crumbled
  • 5 spring onions, sliced
  • 3 hard-boiled eggs, chopped (optional)
  • ½ red onion, finely sliced
  • ½ red capsicum, diced
  • 1 apple (Granny Smith or Fuji), diced
  • A generous handful of fresh dill, roughly chopped
  • A generous handful of fresh chives, snipped
Dressing
  • ½ cup whole egg mayo
  • 3 tbsp sour cream or Greek yoghurt
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper to taste
Method
  1. Boil potatoes in well-salted water until just tender (don't overcook — they'll fall apart in the salad). Drain and allow to steam dry for a minute.
  2. Crisp bacon in a pan. Crumble into pieces.
  3. Whisk together all dressing ingredients until smooth and tangy.
  4. Toss warm potatoes with half the dressing — they'll absorb more flavour while warm.
  5. Add bacon, spring onions, red onion, capsicum, apple, eggs, dill, and chives. Fold gently with the remaining dressing.
  6. Chill for 30 minutes, then serve with extra chives and dill scattered over the top.
Dill and chives is a genuinely classic pairing with potatoes for good reason — use both generously rather than as an afterthought. It's what makes this salad memorable at a BBQ, and fresh from the garden is dramatically better than dried.
Parsley · Basil · Lemon
Bright & Zesty Chicken + Prawn Summer Pasta Salad
Serves4–5
Time~35 min
SkillEasy
Protein
  • 2 chicken breasts (or thighs for extra flavour)
  • 250–300g prawns, peeled and deveined
Pasta + Veg
  • 350g pasta (penne, fusilli, or farfalle)
  • 1 punnet cherry tomatoes, halved
  • 1 cucumber, chopped
  • ½ red onion, very thinly sliced
  • 1–2 handfuls fresh parsley, roughly chopped
  • Optional: capers, avocado, baby spinach, roasted capsicum
Zesty Dressing
  • 1 large lemon, zested and juiced
  • ¼ cup olive oil
  • 1 tbsp honey or maple syrup
  • 1 heaped tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and cracked pepper
Method
  1. Cook pasta in very well-salted water until al dente. Rinse under cold water, drain thoroughly. Excess water makes the dressing loose — drain really well.
  2. Whisk dressing ingredients until emulsified. Taste — it should hit you with a cheerful slap of acidity. Add a splash of white wine vinegar if the lemons are underperforming.
  3. Season chicken, sear in a hot pan until golden and cooked through. Same pan, quick wipe, then prawns — 90 seconds each side max. Let both cool, then slice chicken into chunks.
  4. In a big bowl: pasta, tomatoes, cucumber, onion, parsley, chicken, and prawns. Pour over dressing. Toss properly — everything should be glossy and smell like summer.
  5. Taste and adjust: more lemon for zing, a touch of honey if too sharp, salt to bring it together.
  6. Chill for 10–20 minutes if time allows — the flavours come together much better after a rest.
Fresh parsley from the garden used generously — not as garnish. A good handful stirred through is what makes this salad taste alive rather than flat.
Fennel · Basil
Creamy Chorizo & Ham Pasta with Fresh Fennel
Serves2–3
Time~30 min
SkillEasy
Ingredients
  • 250g dried pasta (penne, rigatoni)
  • 1 chorizo sausage, sliced
  • ½ cup diced ham (optional)
  • 1 small onion, finely chopped
  • 3–4 cloves garlic, minced
  • ½ cup red wine (optional)
  • 1 can crushed tomatoes or 2 cups passata
  • ½ cup cream
  • 1 tbsp tomato paste
  • A handful of fresh fennel fronds, roughly chopped
  • 1–2 tsp pesto (optional)
  • 2 tbsp butter
  • Parmesan or feta to serve
  • ½ cup pasta water reserved
Method
  1. Cook pasta until just al dente. Drain, reserving ½ cup pasta water.
  2. Melt butter in a large pan. Fry chorizo until it releases its orange oil. Add ham to crisp in the same pan.
  3. Add onion and cook until soft and golden. Stir through garlic and tomato paste and cook 30 seconds.
  4. Pour in red wine and let it simmer down. Add crushed tomatoes, half the fennel fronds, salt and pepper. Stir well and bubble for 10–15 min until slightly thickened.
  5. Lower heat and stir in cream. Add pesto now if using. Adjust seasoning.
  6. Toss in cooked pasta with a splash of pasta water to loosen if needed. Stir until coated in the silky sauce.
  7. Serve topped with parmesan or crumbled feta and the remaining fresh fennel fronds.
Fennel and chorizo is an underrated pairing — the aniseed sweetness cuts through the richness beautifully. Add some at the beginning for depth and save some raw fronds for brightness at the end.
No herbs — just brilliant
The Brownie That Slaps
Makes16 pieces
Time~35 min
SkillEasy
Ingredients
  • 150g butter, melted
  • 1 cup white sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup cocoa powder
  • ¾ cup plain flour
  • ½ tsp salt
  • Optional: chocolate chips, walnuts, raspberries, chopped chocolate
Method
  1. Preheat oven to 180°C. Line a 20×20cm tin with baking paper.
  2. Whisk melted butter and both sugars together until glossy.
  3. Add eggs one at a time, then mix in vanilla.
  4. Add cocoa, flour, and salt. Fold together until just combined — don't overmix.
  5. Add any mix-ins if using.
  6. Spread into the tin.
  7. Bake 20–25 minutes. The centre should still look slightly underdone — it sets as it cools.
  8. Cool fully before cutting. This step is important. The texture won't be right if you cut too early.
We've included this one because growing herbs, cooking from the garden, and making a proper brownie on the weekend all belong in the same life. We hope you enjoy both.