Autumn's here and we have the perfect comfort food recipe..

This week’s recipe is Christophe's hearty shepherd's pie, which serves 2 people.

Ingredients:

250g x lamb mince

1 x diced onion

2 x diced garlic cloves

1 x tsp of dried rosemary

250ml of lamb stock

1 tsp of corn flour stirred in little water

Method:

Gently fry the onion for 10 minutes

Add the lamb mince and all of the seasoning and cook for a further 10 minutes

Carefully add the lamb stock

Add the corn flour a little at a time to thicken the gravy to your liking

Pour into an oven dish and leave to cool down

Make the mash potato and then spread or pipe the mash over the meat

Reheat in the oven on the top shelf for 20 minutes or until thoroughly cooked

We have a delicious offer available this week in Cafe Panola in celebration of National Cupcake Week!

Any regular size tea or coffee PLUS a homemade cupcake for £5.

Available in the cafe 17th - 23rd September.

We're delighted to have a wonderful new collection of house plants available. We have a broad number of varieties to suit all homes, including  flowering, green and leafy plants, succulents, cacti and large floor standing ones. You'll also find the popular air plants in stock, which are so easy to care for!

Here's a sneak peak at some of the new plants you'll find in the annex at Pentland. We have lots of lovely pots and watering accessoies too! 

This week’s recipe is David’s Pork and Stornoway black pudding Scotch eggs! We'll be serving this dish from our specials menu on Saturday. Why not try making it at home. It's quick and simple and tastes delicious!

Ingredients

1 x lb pork sausage meat

2 x slices of Stornoway black pudding - finely diced

4 x soft-boiled eggs

Salt and pepper

Plain flour/ 1 egg and a little milk for egg wash

Breadcrumbs

Oil for deep frying 

Method

Mix the sausage meat and the black pudding together, then season

Split into 4 equal portions then flatten with your hands to form a saucer size pattie

Place the egg in the centre then gently wrap it round the egg until it is completely covered, then chill in the fridge

Once chilled, roll in the flour, egg wash and then the breadcrumbs 

Deep fry for 8 to 10 minutes ensuring the Scotch egg is cooked completely 

Serve with fries and a freshly prepared salad

Our brand new collection of Autumn plants are now on sale. Selected personally by David; we have some beautiful varieties available, including:

Viburnum Tinus and Skimmia Rubella

Camellias

Convolvulous

Choisya

Cyclamen Hederifolium

Choisya and Gentians

Skimmia Rubella, Reevesiana and other varieties!

We have plants to suit a variety of gardens. Pop in and have a chat with a member of our team to find the perfect plants for your garden.