This week's recipe: Tandoori baked chicken

This week's recipe is Tracy’s tandoori baked chicken with a yoghurt and mint dip. Available on the menu in Café Panola Friday 3rd and Saturday 4th August.  

Serves 4

8 x chicken thighs 
1 x teaspoon of salt 
1 x table spoon of paprika 
1 x table spoon of cumin 
1 x teaspoon of turmeric 
1/2 teaspoon of cayenne pepper 
3 fluid oz of oil 
Juice of one lemon 
1 x teaspoon of ground black pepper 
4 x garlic cloves crushed 


Pre heat the oven at gas mark 4/180cc 
Place the chicken in an oven proof dish 
Make up the marinade with the oil, garlic and spices. Marinate for 2-3 hours 
Cook in the oven for 1 hour, or until thoroughly cooked. Half way through, turn the chicken and use the juices to pour over the chicken. 

Serve with freshly made boiled rice, natural yoghurt and a mint dip
(fresh mint mixed with 1 small tub of natural yogurt) 

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Beautiful house plants

Keep an eye out in the annex for our beautiful house plants! We have a large collection available to suit all tastes, includig the very popular air plants! They're a great way to brighten up your home, they have some wonderful health benefits and make a lovely gift too!

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Tracy's Thai Chicken and Rice Soup 


If you love our homemade soups in the cafe, you'll be familiar with Tracy's Thai chicken and rice soup.

Why not have a go at making it at home from this week's recipe..

1 x cup of rice
2 x pints of chicken stock
1 x tbs of lemon juice
1 x tbs of garlic puree
2 x tbs of chopped coriander
1/4 tsp of chilli powder
1 x chopped onion
1 x diced carrot
1/2 a chopped leek
1 x tin of coconut milk
1 x diced cooked chicken
Gently fry the onion, carrot and leek for 5 mins in a pan. 
Add the chicken stock, bring to the boil and then simmer for 15 minutes.
Add the rice and cook for another 15 minutes.
Add all other ingredients, including the chicken and simmer for a further 10 minutes.
Serve with a fresh roll and butter.
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Create your own miniature garden




Thank you to everyone who made it along to Gill's inspiring demonstration last week. We all had a brilliant time watching Gill create her miniature garden masterpiece! If you missed it, but fancy creating your own, you'll find an extensive collection of quality miniature houses, fences and accessories in stock at the garden centre, as well as perfect plants to complete the look. If you need help please just ask a member of staff. 

Here's a list of the plants that Gill used on the day to create her garden: 

  • Dwarf conifers
  • Heathers
  • Sedum
  • Saxifrage
  • Thyme
  • Pratia
  • Alyssum
  • Crassulas
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This week's recipe idea - chicken cacciatore

Always a favourite in Cafe Panola! Why not try making David's tasty chicken cacciatore at home! : ) 
8 chicken thighs (boneless and skinned), or 4 chicken breasts
1 tin of chopped tomatoes 
1 red pepper diced 
1 yellow pepper diced 
1 red onion diced 
1 table spoon garlic 
black olives 
1 table spoon oregano 
2 table spoon tomato puree
1/2 pint chicken stock
oil for frying 
salt and pepper
Seal the chicken on both sides in a little oil, transfer to a oven proof dish.
In a saucepan fry the peppers, onions and garlic till soft, then add all the other ingredients and season.
Simmer for 10 mins over a low heat. 
Pour over the chicken, then cover.
Cook in the oven for 20 minutes for thighs or 30 minutes for chicken breasts at 180cc
Make sure the chicken is cooked thoroughly.
Serve with freshly cooked rice.
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Pentland Plants Garden Centre
Pentland Mains
EH20 9QG

0131 440 0895 

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