This is the first blight resistant beefsteak variety specifically developed for growing outdoors. The glossy, pinky-red fruits are perfect for slicing into burgers, salads and sandwiches for a delicious taste of summer.Sow seeds on the surface of a good, free-draining, damp, seed compost and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator around 15-20?C (59-68?F) until after germination which takes 7-14 days.When seedlings gain 2 true leaves, transplant into individual 7.5cm (3in) pots of compost and grow on at 15°C (59°F). When growing in a greenhouse, transplant at the end of May or when the first flowers develop. Allow 3 plants per growbag, or one per 25cm (10in) pot, or plant directly into the greenhouse soil.When growing outdoors gradually acclimatise to outdoor conditions over 7 – 10 days before planting out from early June when tomato plants are 20cm (8in) tall. Transplant at a distance of 60cm (24in) apart in a sheltered full sun position. Use canes to support the plants as they grow. Water frequently and feed regularly.