Month: August 2023

Unglazed Bara Brith cooling on rack (Based on a traditional Welsh recipe, this is similar to a tea bread and is usually served buttered, but the malt makes it nice and moist so it is very nice without if you don’t want to use it) Ingredients: 2 & 1/4oz / 63g (ish) Barley malt (weight… Continue reading Malted Bara Brith (Malted Welsh Brack) – From Tunnel to Table recipe for October – (2).

The gratin – golden brown, fragrant and sizzling from the oven         (using spinach, chard, tomatoes, red onions, garlic and marjoram or oregano – all from the tunnel)  This is a really very easy – but oozingly delicious dish using ingredients that most people will still have if they garden at all –… Continue reading Spinach, Tomato, Onion and Mozzarella Gratin – ‘From Tunnel to Table’ recipe for September

          (using tomatoes, garlic and herbs from the tunnel – and onions from the garden) Totally Terrific Tomato sauce on steamed ‘courgetti’ (spiralised courgettes steamed for 4 mins) Another use for my Totally Terrific Tomato Sauce – in the delicious layers of aubergine Parmigiana   This sauce is named after the… Continue reading Totally Terrific Tomato Sauce – ‘From Tunnel to Table’ recipe for August

Roast Ratatouille hot from the oven Roast ratatouille with grilled chicken breast, buttered French beans & Mayan Gold potatoes (Or as many ways as you can think of. Every time I make it I can think of another one! It’s another of what I call my ‘convertible’ recipes that’s endlessly versatile!) If you’ve ever made… Continue reading Roast Ratatouille 4 ways – ‘From Tunnel to Table’ recipe for July

(That’s the posh title I’ve given it! Somehow it sounds a bit more summery in Italian! And as it’s my creation – I’ve christened it!)   Spaghetti e Courgetti al Pesto Genovese   In this month’s Tunnel to Table recipe we’re using courgettes, basil and cherry tomatoes fresh from the polytunnel. We’re visiting Italy again… Continue reading Spaghetti e Courgetti al pesto Genovese – ‘From Tunnel to Table’ recipe for June

The finished risotto topped with blanched baby veg and a little bit of added chopped parsley – an enticing picture This month I’m going all Italian as summer’s hopefully on the way – and cooking risotto. It uses a lot of the baby vegetables that are ready in the tunnel now and also one or two… Continue reading Risotto Primavera – or Rainbow Risotto – ‘From Tunnel to Table’ recipe for May

                        (using ruby chard and celery from the polytunnel and stored carrots) Delicious, colourful & nutritious – accompanied by lightly cooked chard leaves This month’s recipe is another flexible dish which you can put virtually any veg into – so you can experiment with whatever you… Continue reading Vegetable Pasta Bake – ‘From Tunnel to Table’ Recipe for April

Broccoli, tomato and parsley frittata Watercress, mushroom and bacon frittata This month I’ve made Fritattas – a kind of Italian omelette which you can put virtually anything into. Almost more like a quiche without the pastry – they’re not as fast as a French omelette, as they’re cooked very slowly over a low heat. In all… Continue reading Frittata with anything else you like! – ‘From Tunnel to Table’ recipe for March