by Rebecca Tute | Oct 30, 2012 | Gardening News, Potatoes
Potato Setanta – voted best roastie
Tasty red-skinned potato comes out on top
When certain employees at Thompson & Morgan received an internal email from Paul Hansord, managing director, asking them to meet him in the staff canteen, they were unsure of what to expect.
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Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.
by Rebecca Tute | Oct 29, 2012 | Flowers, Gardening News
Jean Willis’ Container Garden
Jean Willis, a dedicated and valued member of Thompson & Morgan’s trials team, recently won Gold Award First in the Best Container Garden category of Bournemouth in Bloom 2012.
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Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.
by Rebecca Tute | Oct 23, 2012 | Competitions, Recipes
At the beginning of October we announced a competition to find the best potato recipe in celebration of National Potato Week. We’ve narrowed down our entries and here is the first in our shortlist…
Posh Sauteed Potatoes
Posh sauteed potatoes
Gary Robinson sent in this mouth-watering potato recipe – there are no quantities in the recipe and it’s very easy to adapt to your own needs. It’s perfect on its own as a simple meal (try serving it with a poached egg on top) or as a tasty side dish.
Ingredients
- Potatoes
- Bacon, cut into small slices
- Butter for sauteeing
- Lemon juice
- Salt
Method
Parboil potatoes for 5-10 minutes, depending on their size, making sure that you take them off the heat before they’ve cooked through. Drain the potatoes and heat the butter in a frying pan. Add the potatoes and bacon and cook until golden brown. Add salt and lemon juice to taste.
To vote for this recipe, please click the ‘like’ button below or post a comment on your favourite recipe. The recipe with the most votes wins the competition. Voting ends at 11:59pm on Sunday 28th October.
> Click here to view the next potato recipe
Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.
by Rebecca Tute | Oct 23, 2012 | Competitions, Recipes
This tasty potato recipe comes from Sharon Rutland and uses fresh nasturtium leaves or flowers for peppery kick.
Spanish Hot Potatoes
Spanish Hot Potatoes
Ingredients
- One large potato per person, the size normally used for baked potatoes
- Olive oil
- Ground dried garlic
- Ground dried paprika
- One small red chilli pepper per person
- Nasturtium flowers or leaves and fresh figs to garnish
Method
Firstly, boil the whole potatoes still with their skins on for about 25 minutes in salted water. When they are semi cooked remove them from the water and leave to cool on a plate. Cut into thick slices lengthways, about 2cm each, leaving the skins on. Lay the slices out in a baking tray with a thin amount of olive oil in and sprinkle the slices with ground dried garlic and paprika. Chop up one fresh, small red chilli pepper for each potato used. Add the chopped peppers to the slices of potatoes evenly. Bake for 10 minutes and serve hot. They can be cooked for the last 10 minutes of a roast lamb or chicken dinner and served together or just cooked as a lovely lunch time snack. Add edible nasturtium flowers for decoration and flavour.
Sharon says, “They are absolutely delicious, colourful and spicy hot.”
To vote for this recipe, please click the ‘like’ button below or post a comment on your favourite recipe. The recipe with the most votes wins the competition. Voting ends at 11:59pm on Sunday 28th October.
> Click here to view the next potato recipe
Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.
by Rebecca Tute | Oct 23, 2012 | Competitions, Recipes
This tasty potato recipe is a twist on the traditional bubble and squeak and was sent in by Karen Smith. It’s the perfect accompaniment to many savoury dishes.
Bubble and Squeak Cakes
Bubble and Squeak Cakes
Ingredients
- Potatoes (no set amount, roughly 60% potato to 40% cabbage)
- Savoy cabbage, finely shredded
- 1 red chilli pepper
- 2-3 tbps parmesan cheese
- 1 clove garlic, crushed
- Olive oil
- Freshly ground pepper and salt, to taste
Method
Lightly stir fry the shredded savoy cabbage in olive oil and garlic until lightly cooked.
Make some mashed potato – boil potatoes, drain, mash with butter, multi coloured crushed pepper (and salt if desired).
Add the cooked savoy cabbage to the mash potato, add in some chopped red chilli with seeds and some finely grated (veggie) parmesan style cheese.
Shape into cakes and fry till golden on both sides in a little olive oil.
Karen says, “I used 1 whole chilli per potato and a tbsp or two of parmesan for 1 portion of 2 large potato cakes. I served these with veggie sausages, were lovely!”
To vote for this recipe, please click the ‘like’ button below or post a comment on your favourite recipe. The recipe with the most votes wins the competition. Voting ends at 11:59pm on Sunday 28th October.
> Click here to view the next potato recipe
Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.
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