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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This week's recipe: Tomato, basil and red pepper soup

This week's recipe is Tracy's delicious homemade tomato, basil and red pepper soup! 

1/2lb roasted tomatoes 

1 x onion 
1 x tin of peeled tomatoes 
2 x tablespoons of tomato purée 
1 x tablespoon brown sugar 
2 x fire roasted peppers 
1 x tablespoon of balsamic vinegar
1 litre veg stock 
Fresh basil 

Gently fry the onions, roasted tomatoes and peppers until soft.
Add the tinned tomatoes, purée, brown sugar, vinegar and stock. 
(Make sure the soup is not too thin).

Simmer for 1 hour. 
Add the basil. 
Serve with fresh crusty bread and butter.

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Miniature Garden World Demo with Gill Breen

Wednesday 18th July, 2pm - 3pm

Come and enjoy an inspiring demonstration and learn how to plant, landscape and care for a miniature garden! Gill has been creating these gardens for the past 30 years and we were blown away by how wonderful they look. We are delighted to offer this exciting new demo where Gill will be sharing her contagious enthusiasm with our customers at Pentland! Ideal for gardening enthusiasts of all ages, those with a tiny garden, or even a balcony. It is also a perfect hobby for the elderly and people with limited mobility. 

Come and be inspired to create your own miniature masterpiece! 

Free. No booking required.

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This weeks recipe: David's salmon pakora salad 

This week’s limelight recipe is David’s excellent salmon pakora salad. We've all sampled it and can highly recomend it! It's on the menu in Cafe Panola this Saturday, 7th July.  

1 1/2 cups flour 
2 tsp garlic puree 
1 tsp turmeric 
1 tsp coriander powder
1 tsp cumin 
1/2 tsp chilli 
2 table spoon lemon juice 

1 1/2 lb salmon cut into 4 inch slices 
Oil for frying 

Mix all the ingredients together to form a thick pancake like batter, add the salmon to the batter and marinate for 1 hour.

Heath the oil and fry the pakoras for 2/3 mins each side. Drain on a paper towel. 

Serve on a bed of fresh seasonal salad with lemon and a sweet chilli dip. Enjoy!  

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Pentland Plants Garden Centre
Pentland Mains
EH20 9QG

0131 440 0895 

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Tuesday - 9am to 5pm
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