Roasted Winter Root Vegetables with Garlic, in Rosemary Oil – From Tunnel to Table!

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!

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Rainbow Red Cabbage Salad

I always make this very festive looking, multicoloured salad on St. Stephen’s or ‘Boxing’ Day – It’s one of those well-used family recipes that developed over several years – the idea started off with a carrot and orange salad which I ate at a wedding reception 30 years ago. Over the years since, I’ve gradually added bits and pieces… Continue reading Rainbow Red Cabbage Salad

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Frittata with anything else you like! – ‘From Tunnel to Table’ recipe for March

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

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Chilled Green Gazpacho, with Glazed Courgette & Lemon Dessert Cake and mixed berries – From Tunnel to Table Midsummer recipe

    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

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From Tunnel to Table Recipes for Autumn

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

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Two ‘From Tunnel to Table’ Recipes for Christmas & New Year

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

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‘I can’t believe it’s not pasta!’ – Carb-free Cannelloni with a spinach, bacon & chestnut mushroom filling, in a cheese sauce.

 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.

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