Category: Content

First – a note about all my recipes     My very technical term  ‘ish’ (!) used when referring to an ingredient weight in any recipe means it’s really not critical to be exact about this. A little bit more is no harm – but less may naturally mean a bit less flavour. It’s whatever… Continue reading December Recipe – Mushroom and Cashew Risotto

Roasted winter root vegetables with herb oil – ready to serve.   My first ‘Tunnel to Table’ recipe is a great favourite with all my family and with visitors too. We eat it a lot here because it’s so easy, delicious, ‘more-ish’ and goes with just about everything. Some of you may cook variations of this… Continue reading Roasted Winter Root Vegetables with Garlic, in Rosemary Oil – From Tunnel to Table!

or – ‘Potatoes a Hundred Ways’ – because you can go hundreds of ways from here!    Potatoes Dauphinoise with bacon just out of the oven after one hour Potatoes Boulangere just out of the oven – crisp and still bubbling If you think potatoes are boring – think again! They’re versatile, cheap, filling, nutritious… Continue reading Potatoes Dauphinoise or Boulangere with variations

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

                        (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

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

(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

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

          (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