Does anyone know where I can get a small polytunnel here?  My tiny one from Lidl has been invaluable for lettuces and even lemon grass (thriving from seed) but it’s pretty uncomfortable having to squeeze into in - I’d like one I can stand up in.  I’m thinking that it might also be better for cucumbers which seem to go yellow very quickly in the full sun.  Also should the polytunnel have shading, which you wouldn’t need in the UK?

I am also growing several different types of chillis and have actually got a couple of ripe nagas which are apparently the hottest in the world. Judging by the tears from my guests when they tasted a tiny sliver, I guess it could be true.  Is anyone else interested in chillis - and any suggestions for what to do with them ( I might lose too many friends if I put them in food!)

I wouldn’t normally be encouraging invernaderos as they’re such a blot on the landscape - but I take it yours is going to be a discrete wee thing?  I think the answer is to buy the arcs or frames and the plastic separately, then it can be any size you want.  On the coast of Almeria and Granada there are lots of dealers catering for the farming market who would sort you out; although a drive through the plastic lands of Almeria will put you off the idea for good.

I envy you the nagas - I’ve only had them in the form of a pickle, which you could try making if you like Indian/Bangladeshi food.  I found this recipe you might want to adapt:

Ingredients

1 tbs mustard seed
1/2 cup vinegar
1 kg naga chillis (you probably won’t have a kg so adjust accordingly)
1 tbs turmeric
2 tbs ginger - chopped
2 tbs garlic - chopped
200 ml oil (mustard oil is most authentic but any will do, olive being pretty good)
1 tsp fenugreek - seed
1 tbs salt
1 cup coriander - chopped
2 tsp cumin seeds

Method

Soak mustard seeds in vinegar overnight.
Cut stalks off chillies, remove the seeds and discard
Roughly chop and dice the chillies, place into a bowl
Sprinkle with the salt and turmeric, cover and leave overnight
In blender, puree mustard seeds, vinegar, garlic and ginger
Heat the oil in large pan over a medium heat, add fenugreek and cumin seed, cook until cumin seeds start to pop
Add the blended mixture and the chillies, together with the liquid
Cook and stir occasionally until the oil rises and chillis are cooked
Add the coriander and heat thoroughly
Pack into sterilised jars and seal
Leave in a cool, dark place for a month or so before using, but it should keep improving for a few months more.

It will be as hot as hell, but then you’re not going to serve great mounds of it unless it’s for a bet.  The only thing that might be difficult to get in Spain is fenugreek.  It’s “fenogreco” in Spanish but I’ve never seen it there.  It should be fine without it although fenugreek does have a specific bitter flavour and natural preservative qualities.  Incidentally, handle naga chillies with the utmost care and don’t touch your eyes or other sensitive areas while you’re working with them.

Thanks for the advice - my tiny invernadero has green hached shading whereas polytunnels are usually plain. Do you think the extra shading is advisable?  And don’t worry - I’m not about to swathe the area with plastic! I quite agree with your views about polytunnels but I am in a wind tunnel and the protection against wind and sun would give my veggies a better chance of survival.

I like the recipe for the nagas - but have you ever tried one? Even cutting it up (with thick rubber gloves) can almost give you an asthma attack.  My brother-in-law sells loads of chillis (http://www.chillipepperpete.com) and he seems to think there is a roaring trade in naga seeds.  All I have to do is dry them…carefully