Thanks for the replies. Im not sure what to make of the figs slow progress, by all accounts they love hot weather, and even if they didn’t the last 2 weeks have been fairly mild in comparison to the first two weeks with temperatures sitting between 25-30oC (77-86F), only getting above 30 once, which should be fairly ideal. Fertilising may be an issue, although they have been getting their half strength solution quite regularly, sometimes 2x a week. If it isn’t going to hurt them I can give them a full strength measure at their next watering and see if that kicks them into action. If I could make a guess, I would say it comes down to water, since the plants wilted whilst the soil feels damp to touch (at least in the top few cms) I would say there is possibly patches of dry mix or, as I left some of the original soil mix around the root ball, this may have dried out, or isn’t staying wet. I have been silly and haven’t once checked with a dowel or anything, but believe the soil is probably quite wet now as last week we had a few days solid rain in a row. If this theory is correct then hopefully it should become evident quite quickly as the plants will start putting out growth again (I hope). This morning, despite being watered last on Saturday, all my pots feel wet, almost soaked, right on the top. After work I will stick a skewer in and see if this is the case through the whole mix. My other thoughts were that I had been over fertilising and the plants could not take up water, but I just don’t know that a high enough level of salts could have built up in such a small amount of time, especially since at each watering I let a fair bit of water flow out the pots. @shazaam I am fertilising only with the regular miracle grow for all plants, with some added vinegar and Epson salts for the blueberries. I am not sure what N source is used, but will check and see if it ammonia or nitrate based. I have been searching for a soluble acid loving formula, but although it is on their website I haven’t been able to locate in stores. Perhaps if it is nitrate based I will see if I can find any ammonia based product somewhere. I added some slow release acid loving Osmocote when mixing, which is likely to have an ammonia base, but I am sure someone stocks a soluble somewhere in my city…

I emailed Origins and this is the response I got; Thank you for taking the time to contact us and for your interest in Origins. In response to your question, the shelf-life of our products is at least three years from the date of manufacture, provided they are not exposed to extremes of temperature. The only exceptions are mascara and self-tanners, which should be replaced six months after opening, and nail lacquers, which have a two-year shelf-life. All of our products undergo rigorous stability testing, to ensure their efficacy and quality during these periods. Because only products of recent production are offered at our counters, we do not include expiration dates on our products. Once again, thank you for contacting us and for the opportunity to address your concern. " so I'll take a chance and stock up throughout the summer.

Haven't made this in almost 10 years, but it sure was good when I did make it! Peloponnesian Pot Roast Ingredients 2 1/2-3 pound Beef pot roast 8 cloves garlic-cut in half Salt & pepper to taste 2 tablespoons cooking oil Hot cooked spaghetti 3 cups tomatoe sauce 2 tablespoons brown vinegar 1 teaspoons ground nutmeg 6-8 whole cloves 1/2 teaspoons ground cinnamon 1/2 teaspoons ground allspice Method Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster. Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top

Thanks. I loved that movie.