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Your Ultimate Guide to Using a Raised Planter Like a Pro.

With the British summertime well and truly here, it’s time to make the most of that greenery outside and discover the ergonomic and versatile power of a raised planter! Here at Monster, we think it’s a fabulous idea to get outside and try something new in this sunny (although sometimes questionable!) weather. Whether you are an advanced black-belt gardening guru or a complete novice who rarely gets a glimpse of the great outdoors, a raised garden planter can be just the thing to practice some ever-useful gardening skills and surprise yourself with what you can really do!

From being an efficient, closed system for maximising plant and veggie yield to storing up to 1600 litres of soil, our MonsterShop Steel Flower Planters are multi-functional and sturdy flower beds which are carefully crafted from galvanized and corrugated steel and ready to help you achieve amazing things with your gardening space! Here we have highlighted just a few quick benefits and uses of installing a MonsterShop Raised Flower Beds in your garden.

Perhaps you have been thinking of getting healthier this summer or would like to move towards home-grown produce- whatever the reason, get out there and cultivate your own veggies- it’s not only healthier, but it’s a great way to bring the whole family together! At MonsterShop, all your fruit and veggie needs are covered with our raised vegetable and flower planters!

Yummy Fruits and Veggies All Year Round!

This is probably the greatest benefit of owning a raised flower bed- they are ultimately a low-maintenance and user-friendly option for those who don’t want to invest too much time in creating the ideal condition for growing delicious veggies on demand! By deciding the type and mixture of soil to be used in advance, both beginners and experts can control the type of soil used in their flower beds and grow mouth-watering produce in no time at all! For example, veggies such as carrots, which are stubbornly difficult to grow, thrive in these brilliant garden beds.

Studies have also shown that raised flower beds produce a higher yield than more conventional methods of growing fruit and veg, and the space used is also minimal and easy to keep tidy- no need to turn your entire garden into a vegetable patch!

The list of possibilities is endless, but you can try a few of the following options to begin with:
Fresh fruits, such as strawberries, raspberries and blackberries.
Delicious veggies, such as onions, tomatoes and root vegetables.
Decorative small shrubs and bushes.

Another amazing perk of these incredible Raised Beds is the fact that no-one will be walking all over your beloved produce. Perhaps you have kids or pets which love to run around outdoors, leaving no part of the ground untrampled! With our 1600 Litre MonsterShop Flower Beds, that’s no longer an issue, as the raised nature of the item prevents any traffic from reaching it and ultimately, from damaging the soil. The raised sides of the garden bed also act as a fortress against any critters looking to get into your planter and munch on your goodies! Gone are the days of checking on the progress of your veggies and finding them suspiciously full of holes!

Turn Your Garden into a Flowering Paradise!

Make your neighbors green with envy by carefully cultivating beautiful selections of flowers and proudly displaying them in our comfy Monster Steel Flower Planter - the benefits are truly endless! By containing your ‘mini garden’ environment in one of our planters, you can effectively limit the number of weeds and any other nasty species that can get into your precious flower bed and destroy months of work. Best of all, as weeds are unlikely to make their homes inside your flowerbed, you can avoid using fertiliser, ensuring a chemical free environment.

This closed system is also a great solution for containing all the essential nutrients required for plant growth and preventing any escape from the soil – also known as ‘run-off’ in gardening terms. As the planter has a solid bottom, all that good stuff won’t have anywhere to go and will provide plants with everything they need.

Healthy Plants and Healthy Owners!

Not only do raised planters bring wholesome benefits to the plants being grown in the flower bed, but they are an excellent low-maintenance option as previously mentioned. For those who have back and/or joint problems, our Steel Corrugated Garden Beds provide an excellent raised platform to do the gardening and don’t require straining over a flower bed that is normally installed low onto the ground.

Great and Galvanized!

There are many planters out there and sometimes the selection can be confusing for many gardeners just starting out in the world of raised flower beds. Fortunately, we can let you know which material comes highly recommended for this project!

There are many sources that exist out there which suggest using wood for your garden bed, and although this may be a cheaper and conveniently sourced material, many types of wood are treated beforehand with harmful chemicals or require treatment further down the line after purchase – this may cause chemical ‘spills’ into your soil and affect whatever is growing.

Other options such as mortared stone or cinderblocks are a heavy material and could generally be difficult to work with – mortared stone especially require a lot of investment and the labor costs could be substantial. Plus, it’s not a very good option if you have existing back problems!

So that leaves us with steel, a material which is easily procured, and which is becoming increasingly popular with gardeners looking to create a sleek and modern look in their garden! Steel flower beds are all the range and won’t break the bank. For an easy option, why not try one of our very own Corrugated Steel Raised Flower Beds? All you have to do is find the perfect spot in your garden!

The Fun Doesn’t Have to End Here!

Given that our planters arrive flat-packed, you don’t have to worry about building your own raised flower beds from scratch- this means you will have more time left to figure out the important things, such as the soil mixture, what you will be growing and when you will be eating it!

To go alongside our practical and easy-to-use MonsterShop Raised Flower Beds, we highly recommend our MonsterShop Foldable Garden Cart for some extra helping hands around the garden and to easily transport your veggies or plants to your new planter! With an easy collapsible design and a mighty storage capacity, you can turn gardening into a light, effortless activity.

If you have a wonderful selection of greenhouse plants already, but are getting short on space, our Greenhouse Waterproof Racks are here to make your life easier and to create that extra space that your plants have been craving.

Happy Gardening!

Find out more about our amazing Flower Beds here and maybe even grab one for yourself this summer! Reach out to us with the fabulous ways you organised your MonsterShop Raised Garden Bed – we are always keen to see what our creative readers are up to!

Facebook: @monstershopuk
Twitter: @monstergroupuk
Insta: @monstergroupuk

Food blogger and celebrity chef Chris Blackburn is a huge fan of the KuKoo meat grinder. Chris is the reigning UK Yorkshire Pudding champion and star of ITV's Food Glorious Food. You can watch him making mincemeat using a blend of brisket and blade in the Kukoo Meat Grinder. With the simple addition of a few ingredients he turns mince in to delicious burgers.

5 Star Yorkshire Rating

Batch of homemade burgers is under way using a blend of 60% brisket & 40% blade, using @MonsterGroupUK meat grinder pic.twitter.com/R9iApqLTvP

— Yorkshire Pudd (@Y0rkshirePudd) June 18, 2016

There's nothing quite like the taste of a juicy, homemade burger that's cooked on a barbecue. You can adjust the flavour to your liking by adding herbs, spices or your own secret ingredients. On Chris' food blog - Yorkshire Pudd - he opts for a classic beef pattie. Served in a toasted brioche bun with a good strong cheddar, iceburg lettuce, 2 rashes of streaky bacon, a slice of beef tomato, quality mayonnaise and burger sauce.

Classic Burger Recipe

Ingredients:
600g Beef brisket
400g Beef blade
Salt and pepper to taste

Method:
1) Grind brisket and beef blade using the KuKoo meat grinder using the medium blade. In a bowl combine mince, with a good pinch of salt and pepper and mix well.

2) Shape into burgers, ensuring they are compacted so they hold their shape. Pop in the fridge and allow to rest for 10 minutes.

3) Get your barbecue to optimum temperature or pre-heat your frying pan and add the meat. Allow to brown on ether side and ensure it is cooked in the middle.

Follow our top 6 tips for perfect burgers every time

1. Choose your meat

Your burger should remain juicy so avoid going too lean otherwise you will lose some of the taste!

2. Flavours & Seasoning

Add fresh or dried herbs and spices to bring your burger to life. A classic hamburger is great with the addition of dijon mustard to boost the taste. For Spanish flavours add chorizo and smoked paprika to pork mince... Divine! If you feel like been super-fancy then fill your burger with a melt-in-the-middle pocket of cheese - we love the flavours of lamb and feta or beef with blue cheese. Don't forget to season your burger - always season with salt afterwards otherwise you'll draw out the moisture during mixing.

3. Bind It

If you're using a leaner meat or adding onions or chillies to your mix then add a handful of breadcrumbs and a beaten egg to combine the burger together.

4. Chill Out Time

Once you've shaped the burgers, give them time to chill out in the fridge - doing this will help them keep their shape during cooking.

5. Let's get cooking!

Now the tough decision - to BBQ, grill or fry? Ensure your burger is cooked thoroughly (you can always use a meat thermometer if you're unsure). Cook for 5-6 minutes each side for medium and for well done 8-9 minutes either side.

6. Eat it!

Now enjoy... Don't forget to add your gherkins (love them, or hate them), juicy tomato and a squeeze of sauce.... We're drooling over here!

The KuKoo Meat Grinder is only £64.99 and comes with Free next day delivery when you order before 2pm Monday to Thursday. Just imagine... you could be firing up the barbecue this weekend and enjoying mouth-watering burgers! Mmmmm!

Tom Daley gave us all life goals when he snapped himself cooking a greasy fry-up in an all in one pan. These clever kitchen gadgets are perfect for rustling up a cooked breakfast, but what other meals can this 5-in-1 frying pan create?

I'd love to eat a full English everyday but it seems some strange humans would get bored of that...

So we’ve got you covered with our top 5 meals, all of which can be cooked up in the KuKoo Multipan - whether it's just for one or a cosy couples dinner.

Mexican Fajita Feast

• Sliced Chicken Breast – rub with oil and dry fajita season
• Slices Sirloin Steak – remove excess fat, rub with oil and dry fajita seasoning
• Chorizo Sausage – Sliced into thick discs
• Sliced Peppers & Mushrooms
• Red Onion & Coriander – finely chopped

Warm your tortilla wraps in the microwave then serve with guacamole and salsa, deeelish!

Classic Spag Bol

• Spaghetti & Boiling Water
• Beef Mince
• Finely Chopped Carrot, Celery & Onion
• Bolognese Sauce - homemade or from a jar
• Sliced Mushrooms

When the meat and veg is cooked mix into the sauce, then use a spaghetti spoon to remove the pasta and place into a colander to drain. Serve the pasta in a bowl and top with the Bolognese. For extra tastiness grate some cheese on top, yummy!

Naughty Bacon Double Cheeseburgers

• Beef Burgers - when they're cooked to your liking, place sliced cheese on top
• Bacon - lots of bacon
• Sliced Red Onion
• Burger Bun - slice in half & add to the pan right before serving for a crispy toasted bun

Spread ketchup inside the burger bun before layering everything up. You can add a bit of a kick with chilli sauce too or try squeeze in one of your five-a-day with slices of fresh tomato and lettuce.

Stay Healthy Salmon & Veg

• Salmon - fillets work best & cook in about 7 minutes
• Sliced Peppers – red, yellow, orange or green
• Cherry Tomatoes
• Sliced Aubergine
• Spinach

To bump up the flavour factor, stir a teaspoon of pesto into the peppers and cherry tomatoes. Then add a squeeze of lemon juice onto the salmon and a knob of butter to the spinach before serving.

A Hearty Cooked Breakfast

• Eggs - scrambled, fried or mini omelettes
• Sausages, Bacon & Black Pudding
• Mushrooms & Tomatoes
• Baked Beans - a 200g tin fits in that top right corner, whilst a full 400g tin fits in the bottom right

If you're not a fan of the healthy stuff substitute the veg for a few hash browns. Or if you've got a sweet tooth, trade the eggs for pancakes, the meat for fruit kebabs, veg for berries and melted chocolate instead of beans.

Get your hands on one of these versatile Multipans as early as tomorrow with our free next working day delivery to mainland UK. Great for small families, singletons and anyone who loves camping.

For centuries, roasting whole joints of meat round an open fire has had a certain celebratory appeal and in this modern day of electric spit rotisserie machines it’s no different…

But roasting a whole hog takes some planning, especially when you’re catering for someone else and their guests, so we’ve pulled together the best advice and ideas to make sure your hog roasting event is a success!

How To Roast A Hog

Step 1: Ordering A Piggy – A Week Or So Prior

When buying a whole pig, plan for about 400-500g of pork per person - which equates to approximately 200g after cooking and removing bones. The best pigs for roasting are 40kg or less, but if you’re feeding up to 200 people you’ll obviously need a bigger hog. Younger pigs have a softer and leaner flesh that melts into perfection as it cooks, whereas older pigs have a lot more fat on their flesh but the meat can be tougher and drier.

It’s also wise to consider the measurements of your spit and grill when buying a pig, you don’t want to get that hog home and find it’s too big for the rotisserie.

The quality of the pig will ultimately affect its final flavour no matter how much BBQ sauce you smother it in. Get down to your local butcher or look for a naturally reared, free range farm animal – buying directly from a farmer can save money.

Frozen pigs will need to be defrosted for 24 hours or so before roasting, the best way to do this is wrap it in plastic, so animals and insects can’t get to it, and simply let it thaw. Bath tubs and large cardboard boxes are great places to thaw too. If it’s just chilling in a cooler or fridge, let it come to room temperature for an hour or so before roasting.

Step 2: Attaching & Securing – Roasting Day

Washing your hands and work surfaces, before and after touching raw meat is just a given.

The most important part of this whole process is securing that little piggy to the spit. If it’s not attached properly these heavy pigs can flop about on the spit and nobody wants that pig falling onto the coals! Insert the spit through the anus, along the spine, and out of the mouth. The forks should be attached to either side of the pig whilst you can make incisions to secure the spine ring in place and push each foot into the feet rings.

Create some more holes and attach thick wire (14 to 16 gauge is best) if you think it needs a bit of extra security, use pliers to twist the ends as tight as possible.

Start the rotisserie for a minute or so to check that the pig is held firmly in place against the spit. If the butcher hasn’t already, you should thoroughly shave the pig to get rid of any hairs, yep just with a good old Bic razor, it sounds weird but hairy crackling is never nice!

Step 3: Light Her Up – Time To Start The Fire

Charcoal briquettes are the most reliable option, but what about adding a different flavour with wood? Just remember the denser the wood the longer it will burn and using non-resinous wood will prevent soot forming on the food.

Hardwood coal isn’t recommended as it can burn too fast and hot, plus it’s hard to maintain the slow, even heat needed for prolonged cooking. Plan for approximately the same amount of coal to pig, with extra on hand just in case.

Light the first batch of coals (charcoal chimneys are best for this) then spread them underneath the pig in a circular shape. You want the heat concentrated under the thicker parts of the pig, usually the shoulders and rear which take the longest to cook – avoid putting coals under the belly area as juices will drip down and could catch fire as they hit the coals.

Top tip: place a disposable aluminium tray underneath the stomach to catch any juices and save them for later to make a tasty marinate for roast chicken and potatoes!

Start the rotisserie.

To maintain the heat, replenish the coals by adding fresh ones on top of the hot coals approximately every 30 minutes.

Every so often it’s also worth checking that the pig isn’t over cooking. It should take about an hour and 15 minutes per 5kg of pig (stuffing can add extra time too), so if it appears to be cooking too quickly (especially within the first hour) increase the height of the spit or slow down the rate at which you’re adding fresh coals to the grill.

The last 30 to 45 minutes is when the real magic happens - that skin’s gotta get nice and crispy! So pile on the coals at the very end (remove the disposable aluminium pan if you added one to catch the juices) and cover the space underneath the belly with coals too. You can even stop the rotisserie at different points and try lowering the spit closer to the coals to make sure all that skin gets a good blast of heat.

Step 4: Is It Ready Yet??? – Almost Time To Tuck In

To tell when the hog is cooked, the skin should be a dark golden brown and very crispy, joints will wiggle easily and the juices should run clear. Push a meat thermometer (how about this Hanson digital meat thermometer from Argos) into the thickest part of the pig and you should get an internal reading of at least 60°C.

Don a pair of heat proof gloves and remove the spit from the grill to place the hog on a clean work surface that can take the weight of the whole pig. Use wire cutters to take out any excess wire you added earlier and unbolt the forks, spine hook and feet hooks.

Step 5: Sharpen Those Knives It’s Time To Carve

You’ll need a sharp knife or two to carve the pig quickly and effectively. A lending hand from a friend wouldn’t go a miss either – just make sure they don’t eat it all instead of carving!

First off, work the knife between the shoulder and hip joints to remove all 4 legs. Each of these can be carved up separately and will probably hold the most meat.

The loins should be easy to carve off of the back, and then continue with the rest of the torso. Cut the ribs off with a hack saw or pull the meat off by hand to serve it off the bone. Place a knife between two of the neck vertebrae just behind the ears and cut off the head.

Got any bits of skin which haven’t quite crisped up? Set them back onto the grill and they should get crispy in no time.

Top tip: Bare bones make great stock for soups and gravy whilst dogs find cartilage and strange boneless off–cuts tasty too.

Now it’s just a case of loading up the serving platters, don’t keep those guests waiting any longer!

Recipe Ideas:

Rubs & Seasonings:
Dry rubs are perfect for adding that extra bit of flavour before starting up the spit roast. Create your own from mixed herbs and spices or buy a tasty packet of seasoning from the supermarket. Make sure to rub the meat inside the carcass, whilst the skin will cook best rubbed with olive oil and salt.

Stuffing:
If you’re going to say stuff it just remember this, as steam is created from veg and other meat it can decrease the tastiness of the meat itself – don’t worry there’s no chance of the pig drying out without a stuffing if you’ve picked a young hog.

If you do want to try stuffing, do so lightly with fresh herbs and a few vegetables like onion and carrot. Remember you’ll need to sew up the hog or secure everything inside the carcass to stop the stuffing escaping, it’s best to do this with non-galvanised metal wire.

Marinating & Basting:
For extra flavour use a meat injector to inject marinate directly into the flesh before cooking. Then baste the pig with excess marinate using a basting brush every hour. Ideally you don’t want to baste with anything that will burn over the cooking time, so stay clear of sweet and sticky glazes until serving.

A basic marinate and basting sauce has the following ingredients: Oil – to stop the meat from drying out, Acid – to help break down the meat muscle, and Spices – for flavour… e.g. Olive oil, lemon juice, salt, pepper and thyme.

Serving & Accompaniments:
A roast pork sandwich tastes good. But it’ll taste even better on a plate of delicious sides and sauces, here are a few ideas...

Place foiled wrapped potatoes directly onto the coals and remember to turn them from time to time, these can take approximately 45 minutes to cook depending on the size of the potato.

Knock up tasty coleslaw using grated raw carrot, apple, red onion and cabbage – mix in mayonnaise and lemon juice, then put a simple spoonful into a bread bun with the roast pork.

Other tasty side dishes include homemade bread, potato salad, roasted vegetables, baked beans, macaroni cheese, salad and of course a selection of your favourite sauces.

Need More Inspiration?

Check out our Pinterest board of tasty pins for recipes and ideas, there’s even a few for leftover roast pork too…

With free next working day delivery to the UK mainland when you order by 2pm, you could be serving from your KuKoo Hog Roasting Machine in no time!