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

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.

When the seedlings have produced 4-8 leaves you may then gently separate them, being careful to not damage the delicate roots, and plant them in individual pots or container in a sunny spot outside. The seedlings can also be grown in pots or large containers in a greenhouse, on the balcony or a patio.

Keep the compost moist at all times, and occasionally immerse the pot completely in water, then leave to drain. Mist the leaves occasionally to keep the air humidity high.

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.