Grow this scorching assortment of colourful chilli peppers and create all kinds of spicy sauces to set your culinary creations ablaze:

Jalapeno, Habanero and Serrano.

Start by unwrapping your Growbar and place it with the brown protective paper facing upwards, into a container with plenty of space to allow it to expand; a takeaway food tray is ideal. Gently pour half a litre of water into the tray and position indoors on a warm, bright sunny windowsill. The seeds will need to be a cosy 18°-22° to germinate.

Water regularly and ensure the Growbar is perfectly moist, it should remain the colour of a rich dark ginger cake.

After a few weeks you should have a bar neatly dotted with little seedlings. These will be happy growing together in the bar for a further month in their sunny location.

When the seedlings have produced 4-8 leaves you may then gently separate them

Chilli fruits will start to form from midsummer. Snip off the first few chillies while still green to encourage fruiting throughout the summer and into autumn. Fruits can be picked when green or leave to ripen to a bright red. The longer they ripen, the hotter they get. The chillies can be used fresh or dried.

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