Category: Content

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

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)

    Chilled Green Gazpacho  Glazed Courgette & Lemon Dessert Cake Chilled Green Gazpacho garnished with edible flowers and to follow – Glazed Courgette & Lemon Dessert Cake served with a selection of mixed summer berries.  These recipes are perfect for a light, mid-summer luncheon in very hot weather! The gazpacho is very refreshing with it’s slight hint… Continue reading Chilled Green Gazpacho, with Glazed Courgette & Lemon Dessert Cake and mixed berries – From Tunnel to Table Midsummer recipe

Two low-carb, gluten-free, ‘Pioppi-Style’ pizzas – Caramelised Red Onion with Two Cheeses, & Margherita Two ‘Pioppi-Style’ pizzas – served with Purple Majesty potato wedges roasted in avocado oil. This recipe makes pizza healthy eating! I call them – ‘Pioppi-Style’ Pizzas – because this recipe was originally inspired by a one that I found in a fantastic new book on… Continue reading From Tunnel to Table Recipes for Autumn

Organic Blue Cheese, Pear, Watercress, Walnut & Pomegranate Seed Salad with my Special Dressing. Baked Organic Irish Brie with Crudites, Fruit, sourdough baguette or my Low-Carb, Multi-Seed Crispy Crackers Organic Blue Cheese, pear, walnut & pomegranate seed salad Baked Organic Irish Brie I used a wide variety of seasonal salads and vegetables from my polytunnel for… Continue reading Two ‘From Tunnel to Table’ Recipes for Christmas & New Year

 From Tunnel to Table recipe for Spring Cooked cannelloni just out of the oven and nicely browned Carb-free Cannelloni, with spinach, bacon and chestnut mushroom filling, in cheese sauce. This is a very healthy LCHF (or low-carb, high healthy fat recipe) – which I call “I can’t believe it’s not pasta!” – because it has all the satisfying and… Continue reading ‘I can’t believe it’s not pasta!’ – Carb-free Cannelloni with a spinach, bacon & chestnut mushroom filling, in a cheese sauce.