Category: Content

After you’ve been making your own milk kefir regularly for a while – you will inevitably end up with a larger amount of the grains, because if they’re happy, they increase in number quite quickly. When you have a lot, it can be more difficult to to get them to strain through the sieve as… Continue reading How to make Kefir Curd Cheese (or Labneh)

You’re getting 2 recipes for the price of one this month! Given that it’s coming up to Hallowe’en, I thought it would be appropriate to give you my version of pumpkin soup. Using pumpkins, onions and basil grown in the tunnel with my semi-dehydrated Rosada tomatoes as a pretty garnish.    And with a nod to my… Continue reading Sunshine Soup – ‘From Tunnel to Table’ recipes for October

Vegetable, two bean & lentil hotpot. Served with watercress & green onion champ and homegrown broccoli From the tunnel the Hotpot uses broad beans and celery from the freezer which were grown in the tunnel earlier this year, and stored onions that also grew earlier in the tunnel.  It also uses carrots and parsnips started… Continue reading Vegetable, Two Bean & Lentil Hotpot, with Watercress & Green Onion Champ ‘From Tunnel to Table’ recipe for November

Stilton & Watercress Cheesecake – surrounded by a Christmas wreath of parsley & watercress Stilton & Watercress Cheesecake – served with mixed leaf salad, pickled red cabbage & Oriental radishes This month’s recipe is a totally new one I’ve recently invented!  It would be a real show-stopper as a vegetarian centre-piece for a buffet, or… Continue reading Stilton & Watercress Cheesecake – ‘From Tunnel to Table’ recipe for December

    Cream of Watercress soup, garnished with a swirl of cream and some tiny watercress leaves ‘Patriot’s Celebration’ Soup – garnished with cream, a Parmesan wafer & a clover leaf. First I must explain my invention of the ‘Patriot’s Celebration’ soup! I wanted to come up with a really colourful and spring-like, healthy, seasonal… Continue reading Cream of Watercress soup and ‘Patriot’s Celebration’ Soup – ‘From Tunnel to Table’ – two new recipes for Spring

Creamy courgette & mushroom gratin served with black pepper chicken breast & broccoli Using courgettes, red onion, garlic thyme, cucumber and lettuce from the polytunnel and garden.    Both of these are seasonal recipes and so easy even a child could make them! They can also easily be prepared in advance.   Although they’re both… Continue reading Creamy courgette, mushroom and red onion gratin with garlic & thyme – and my fresh take on Prawn Cocktail with Marie Rose sauce. ‘From Tunnel to Table’ – recipes for Summer

Hoisin duck wrap in centre being made with coronation chicken, BLT Hoisin on left & selection of fillings Using Gem lettuce, celery,  Chinese cabbage, spring onions, Oriental radishes, tomatoes, chard, cucumbers and our Lakemont Seedless grape sultanas from the tunnel! They’re also made with the lovely organic eggs from our hens – who also eat… Continue reading Eat the Rainbow in a Wrap! Easy low-carb egg wraps – filled with a veg-fest of healthy home grown fillings! – From Tunnel to Table recipe for Autumn

Easiest Smoked Salmon Pate Ever! Served as a Festive Smoked Salmon & Watercress Layer Cake garnished with seasonal salads, as a dip with vegetable crudites or on mini cocktail ‘blinis’. Using seasonal produce from the tunnel – Watercress, spinach, a variety of lettuce, celery, spring onions, purple carrots, Pink Dragon Oriental radishes, Welsh onions, ruby chard… Continue reading From Tunnel to Table Christmas & New Year Recipe

  Kefir, blackberry , cherry & cinnamon smoothie Mixed leaf salad, crisped Black Forest ham lardons, sunflower seeds & kefir dressing Black & red raspberries with strawberries dipped in dark choc & strawberry kefir ice cream   Pictured above – Three of the many delicious ways to use milk Kefir     How to Make… Continue reading How to Make Basic Milk Kefir

Twice-baked 2 cheese souffles, served with a seasonal salad & semi-dehydrated Rosada tomatoes From the spring tunnel: I’ve used seasonal salads Ruby Chard, Oriental salads, lettuce, watercress, beet leaves, sorrel, Mizuna and thyme.  From the pantry: I’ve used some of last summer’s frozen, semi-dehydrated Rosada tomatoes and home-made Kefir cheese.   I’m also using my… Continue reading Twice-Baked, Two Cheese Souffles, with a Parmesan glaze & seasonal Salads – From Tunnel to Table recipe for Spring