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We've had a good harvest so far.

The nights are drawing in bit by bit and the evenings are feeling slightly cooler too. But we mustn't complain, because so far in our first year of growing we have had quite a good harvest.
Just now Tina has picked about four bowls of Tomatoes, earlier I picked a bowl of Peppers and half a bowl of Chillis.

So now what do we do with them? I can only eat so many cheese and tomato sandwiches.
A couple of years back I bought Tina a dehydrator and it has been used for quite a few things, but now its earning its keep drying out some of the Tomatoes.

Some have been made into sun-dried tomatoes while others have been dried, vacuum sealed and put in the freezer for later use. Tina has also turned some into a base for sauces which we have been trying out recently.  Check out my Youtube channel for videos on that.

And there shows no sign of the tomato harvest letting up, there seem to be hundreds on the plants and new flowers have recently been spotted. The ones we have growing are what they call in-determinate tomatoes.
They can grow up to twelve feet although six feet is the normal height but they can carry on growing fruit right up to the first frost. So sorry Tina looks like we might have another couple of months Tomato picking.

Next year we are going to try to stake them up a bit better, in a bid to make harvesting a little easier. We have had some strong winds this year and the plants took a bit of a battering and then they started growing along the ground.

So we are just waiting now for some more chillis to ripen and there will be some more experimentation in the sauce making department, I'll keep you posted on that.


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Sound like a good idea? Trust me, they are lovely. 

As with any of these recipes that calls for you to stuff something. The world is your Oyster! Only your imagination limits what you can put in there. 
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This recipe will feed two, if you need more you can just adjust the ingredients to suit.

You will need:
2 Chicken breasts
6 Rashers of bacon/jambon sec
Raclette cheese, you can use cream cheese or any other cheese.
1 Scotch Bonnet chilli (optional)

Method/ How Tina does it.

Open up the chicken breast, scoring the side of it with a knife to flatten it out.
Put the cheese and optional chilli on top of the chicken breast. Then roll it so the filling is inside.
Lay out two rashers of Bacon and place the chicken breast on them, wrap the bre…