Category: Recipes

My version of a Spanish Tortilla with carb-lowered potatoes and my carb-lowered Potato Ratatouille The two delicious and useful recipes here both use pre-cooked and chilled potatoes, which are subsequently cooked again. This very easy cooking process is known as ‘Retrogradation’ – and can reduce the carbohydrate content of recipes by as much as 50%.  I… Continue reading My version of a Spanish Tortilla, using carb-lowered Potatoes – and Carb-lowered Potato Ratatouille. Two ‘From Tunnel to Table’ recipes for midsummer – using a process known as ‘Retrogradation’.

  1. From this – cubed courgettes, cherry tomatoes and mozzarella 2. To this. Raw cubed ingredients pressed down and drizzled with the Pesto sauce 3. And finally to this. If only you could smell this – piping hot and bubbling with deliciousness. Just out of the oven!   I’ve been trying to think up… Continue reading Courgette, Tomato, Mozzarella and Pesto Gratin – ‘From Tunnel to Table’ recipe for Autumn

 Garnished with pomegranate seeds and served with seasonal green side salad or Brussels sprouts  Potato, kale, Two Cheese and Walnut Bake – garnished with pomegranate seeds and surrounded by salad leaves Seasonal vegetables used from the polytunnel are kale, potatoes, red onions and garlic for the main dish, with a side salad of seasonal leaves including… Continue reading Potato, Kale, Two Cheese and Walnut Bake – ‘From Tunnel to Table’ Vegetarian recipe for Christmas.

Warm Salad of Polytunnel Leaves – in a dressing of hazelnut oil, Highbank Orchard Syrup and cider vinegar, served with bacon lardons, apple wedges and toasted hazelnuts. From Tunnel to Table recipes for Autumn Easy to make, full of nutritious antioxidants and healthy phytonutrients to keep winter colds at bay. As usual all the ingredients… Continue reading Roast Red Onion, Red Pepper and Sweet Potato Soup.

      The seasonal vegetables I used from the garden and polytunnel were: Little Gem lettuce and garlic in the dressing – with eggs from our organic hens.  For the salsa I used a mixed selection of tomatoes, and basil – with some nice juicy fresh garlic cloves for rubbing onto the toasted Bruschetta   Both of… Continue reading ‘Incredibly Easy, Best Ever Caesar Salad Dressing’ and ‘Simple Tomato Salsa with Bruschetta’. My two ‘From Tunnel to Table’ recipes for Summer 2019

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

  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

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

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

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