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Spend the evening designing your very own plant pot, then choose a beautiful herb to plant and take home with you. A little piece of nature to nurture, use and enjoy 🌱

Learn the art of candle making using eco-friendly soy wax and sustainable, plastic-free materials while creating something that looks good enough to eat (but smells even better!) 🕯🕯🕯

After a busy school day, children can enjoy a calm and creative hour while parents take a moment to pause, relax, browse Honey & Bamboo and connect with our little community before heading home. 🐝🌱

Homemade Laundry Detergent made with Horse Chestnuts / Conkers If you have a Horse Chestnut tree outside your home, collect as many as you can and start making your own laundry detergent from these natural soap nuts. If you don't have a tree near your home, come into our store and grab some from us! Soap nuts are becoming high in demand around Europe. They contain a natural compound called Saponin. These are a great alternative to conventional detergents and synthetic soaps; especially for those with sensitive skin. You will save a few pennies too! Here's how to make your own natural detergent in 3 easy steps: Ingredients: 50g / 8-9 soap nuts 1 Litre of boiled water Instructions: 1. Begin by chopping up the conkers with a sharp knife or you can put them into a plastic bag and use a a large rolling pin to crush them. (be careful not to crush them too much as you will have small bits of the nuts in the detergent. 2. Add these to a bowl and pour 1 litre of boiling water over them. Leave them to soak for a minimum of 30mins or you can leave them overnight. 3. Use a strainer to separate the liquid into an empty container and keep the remaining pieces to use again. Reusing the soap nuts: You can dry the left over crushed nuts by using a dehydrator or keep them on a low shelf in the oven on a low temperature until they have dried out. Each time you use the nuts, you will need to leave them soaking for a longer period of time (about 4-5 hours more than the previous soak). The liquid will keep for 7 days in the refrigerator. LABLE THE CONTAINER AS THIS SUBSTANCE IS POISONOUS IF CONSUMED. Directions for use: 1/3 - 1/2 Cup of Detergent per load of laundry.

Prep: 20mins | Cook: 40mins | Serves: 4 Ingredients Lamb Chops: 4 large lamb chops olive oil, for frying 1/4tsp turmeric 1/2tsp rosemary 1/2tsp thyme 1/4tsp ground black pepper 1/4tsp salt 4 garlic cloves Moroccan Aubergine Cous-Cous: 2 cup of cous cous + 2 1/2 cup of boiled water 50 g (1 3/4 oz) butter 1 onion roughly chopped 1 aubergine chopped into small chunks 3tsp ground cumin 1/4tsp ground cinnamon 1tsp paprika 1/4tsp ground cloves 2-3tsp salt to taste a handful of roughly chopped fresh parsley cherry tomatoes (as many as you like) Instructions Lamb Chops: Preheat the oven to 200/180 Fan/Gas 6. Evenly season the lamb chops with salt, pepper, herbs and spices. Lightly crush the garlic cloves and drizzle oil before putting it in the oven for 30 minutes, turning halfway. Lamb chops are my absolute favourite meat and I will always use herbs rosemary and thyme, fresh or dried, roasted in the oven or pan fried. I had never had it with turmeric before this recipe. It gave the lamb this wonderful aroma and lovely golden hue. Moroccan Aubergine Cous-Cous: Into a cooking pot, combine the cous cous and boiled water and allow it to cook for 10 minutes (do not put on hob). Once cooked, use a fork to fluff it up and break up the clumps. Leave to aside. Chop the aubergine into small chunks then transfer to a mixing bowl. Sprinkle over all the spices then toss and coat all the chunks well. We were lucky to have 5 small home grown aubergines growing this year in our vegetable plot. Yet since they were off colour and slightly bruised (not like the supermarket ones that are large, perfectly plumpy and has that appealing dark purple colour all round) i went and bought one just in case. However they were just fine and even more delicious! First Sauté the onions and garlic in a large skillet/ frying pan with 2tbs of olive oil. Then add and melt the butter into the same pan. Add in the aubergine and cook on a low-medium heat until the aubergine is cooked though, soft and squishy. This will take about 10mins. Combine together the aubergine and Cous-Cous. Mix well before garnishing with cherry tomatoes and a handful of freshly chopped parsley. Season with salt and pepper if needed. Most of our flat-leaf parsley had died off but i still had some curly-leaf parsley alive and well for me to use from my herb garden. But I absolutely love the pink and lime colour that the flat-leaf parsley gives before it dies down, its really beautiful to look at just using it for garnishing. Enjoy! If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. - Tanya

Pasta is a favourite of mine and this had to be one of the easiest and tastiest pasta dishes I have ever tried. The recipe requires very simple common kitchen ingredients and very easily found in the corner shop if your missing anything. The Cajun seasoning adds amazing flavours and doesn't need any time to marinate and when cooked and combined in this cheesy creamy sauce bring about a firework of flavour in my mouth! INGREDIENTS: 1 Large Chicken Fillet 1/2 White Onion (finely sliced) 1/2tbs Butter 135g Farfalle Pasta 1 Tomato Diced 1 Cup Chicken Broth 1 oz Cream Cheese 2 Spring Onion Olive Oil 1 packet of H&B's Cajun Seasoning INSTRUCTIONS: Begin by boiling the pasta in water for 8-12 minutes. Before adding the pasta to the pot, bring the water to a boil and add a tablespoon of salt. To prep the chicken, cut the fillet into 2cm chunks and keep in a bowl. Add 1 heaped tablespoon of Cajun seasoning to the chicken, mix and coat the chicken in the spice mix and set aside. To a large skillet, add half a tablespoon of oil and add the butter. Once the butter has melted and starts to sizzle, add the onions and sauté for 5mins. Next add the chicken, stir and cook until chicken is seared and opaque white on the outside (don't worry that the chicken is not cooked through). Then add the tomatoes, chicken broth and pasta. Combine all the ingredients together then cover and simmer until the sauce thickens. Once done you will find the chicken is cooked through. Uncover and lastly add the cream cheese. Stir through until the cheese melts and everything is mixed well together. Garnish with sliced spring onions. If you require any herbs and spices from our recipes, visit our shop for refills and plastic free packaged herbs and spices. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! I would appreciate it if you could like and leave any comments you have in mind. Enjoy your meal and Thank you for visiting. Come again soon! - Tanya