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Grow your own food and cook what you grow...

Posted on April 15, 2016 by Potter & Rest

If you’re buying your vegetable seeds from us this spring (2016) you can also access free recipes with ideas on how to cook what you grow via our blog pages.

With increasing concerns about where food has come from and how it has been treated, there’s never been a better time to start sowing your own seeds and growing your own plants, and then cooking the produce.

The recipe ideas we’ll post here on our blog in the coming months will include dishes using potatoes, tomatoes, aubergines and peppers.

Sow your own, grow your own and cook your own is set to be big again this year. We’re finding our customers with everything from allotments to patios are looking to produce food from their outdoor spaces.

Home-grown produce tastes better and is healthier for you too as it reaches your plate more quickly, from the point of picking, than shop bought items can, thus retaining a lot more of their goodness.

Lots of our customers are also getting fed up with the same tasteless vegetables and want to grow their own in their own environment away from any pesticides.

What many people often don’t realise is that you don’t need a huge garden or allotment to grow fruit and vegetables and it’s easy to do too.

So we’ll also be launching some Beginners’ Guide Blogs this month to help those with fledgling greenfingers try something new. So watch out for these…

If you’ve planted your seed potatoes and have a salad variety in the mix then it won’t be long before you can have a go at this in your kitchen:

Potato omelette

Preparation Time: 10 minutes
Cooking Time: 30 minutes


4 tbsp olive oil
705g new or salad potatoes, scrubbed and thinly sliced
1 large red pepper, deseeded and sliced
2 cloves of garlic, crushed
2 tbsp dry white wine
6 large eggs
Salt and freshly ground black pepper


Heat the oil in a large non-stick frying pan. Add the potatoes, pepper and garlic and sauté for 10 minutes, turning occasionally. Add the wine and continue to cook over a medium heat, turning occasionally, for a further 10 minutes until the potatoes are tender. Whisk the eggs in a large bowl then, using a slotted spoon transfer the potato mixture to the eggs and season. Add a little extra oil to the frying pan if necessary. When hot add the potato-and-egg mixture. Cook over a low heat for 10 minutes or until the mixture is almost set. Simply place the frying pan under a pre-heated grill until lightly golden. Serve hot or cold with salad.

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