Author: Suzanne James

Barley & Lentil Soup

Happy New Year! It is, inevitably the season of fitness videos and diets, but I am here to tell you that there is another way. Most of us tend to go a little bit crazy in December, we eat lots of rich food, sit around more, and probably drink quite a bit of alcohol too (guilty)! So, setting a new regime for the new year is absolutely the right thing to do, but rather than go on the latest fad diet think of it as improving your lifestyle! First of all, make sure that the amount of food you eat is correct based on how active you are, and secondly eat a good range of foods to ensure you are getting a balanced diet including plenty of fruit, vegetables, starchy foods such as whole meal bread and wholegrain cereals, protein rich foods like meat, fish, eggs and lentils, and finally some dairy foods too. This can all seem a bit daunting, but if you feel you need help there are lots of nutritionists around and …

Turkey & Stilton Burgers with Mushroom Sauce

You can never go wrong with a turkey recipe in December! Here is a great way to use up your Christmas leftovers. Turkey & Stilton Burgers with Mushroom Sauce Makes 3 Burgers Ingredients For the Burgers: 100g Blue Cheese 35ml Chopped Flat-Leaf Parsley 10 ml Fresh Thyme 100g Fresh Breadcrumbs 500g Cooked Turkey Meat (leftovers) 3 Eggs 8ml English Mustard 1 Garlic Clove Salt & Ground Black Pepper Flour for dusting 1 egg Breadcrumbs For the Sauce: 300g Button Mushrooms 25g Butter 200ml Vermouth 400ml Crème Fraiche Vegetable Oil for Frying  Method Cut the Blue Stilton Cheese into small cubes and mix the chopped herbs and the breadcrumbs. Cut the leftover turkey into pieces and place in a food processor. Add the eggs, mustard and garlic and process until the mixture looks like a fine paste. Season as desired. Divide the turkey mixture into 3 parts and pat each round into a flat circle. Put a cube of cheese in the centre and gently bring the turkey mixture around to cover completely. Cover the patty …

Butternut Squash & Onion Bhajis recipe

Butternut Squash & Onion Bhajis Makes 14-16 Bhajis Ingredients for the Madras Spice Mix 2 tablespoons coriander seeds 1 tablespoon each of cumin seeds, fenugreek seeds, yellow mustard seeds & ground turmeric 5 whole dried Kashmir chillies 6 whole green cardamom pods 1 teaspoon medium curry powder Ingredients for the Pumpkin Bhajis 1 large egg 25ml milk 1 teaspoon vegetable oil, plus extra for deep-frying 100g (prepared weight) butternut, peeled, deseeded & coarsely grated 50g (peeled) onion, finely sliced 1 teaspoon Madras Spice Mix (ingredients above) 50g Garam flour Sea salt & freshly cracked black pepper 2 Spring Onions – chopped Teaspoon Chopped Coriander Method First, prepare the madras spice mix. Heat a non-stick frying pan over a medium heat, add the mixed seeds, turmeric, dried chillies and cardamom pods and dry-toast for 1-2 minutes or until the spices are lightly toasted and their aroma wafts up from the pan, shaking the pan regularly to ensure that they do not catch and burn. Let the toasted spices cool and then grind them all together to …

Lamb & Quince Tagine with Chermoula & Buttered Couscous

Last month we celebrated Love Lamb Week, the brainchild of the next generation of young sheep farmers who are passionate about producing quality British lamb from all corners of the UK. There are five really good reasons to cook with British lamb; It comes in a variety of cuts that suit every recipe, from a traditional roast right through to exotic and spicy dishes. Sheep farming has shaped the British landscapes we love. Eating home- produced lamb helps sheep farmers to stay in business and continue caring for the land in an environmentally sustainable way. Sheep support wildlife and plant biodiversity. Without sheep our grassland, and upland land in particularly, would become overgrown and less valuable to many types of plants, small mammals and ground nesting birds. Around 60% of UK farmland is only suitable to grow grass. Sheep are a sustainable way of converting this land into healthy and delicious food that our growing population can eat. When you buy lamb directly from a farmer, butcher or supermarket, the Red Tractor, Welsh Lamb, Scotch …

Suzanne’s Favourite Carrot Cake recipe

As we head into September there are plenty of locally grown apples, pears, plums & soft fruits available. Our temperate climate gives them a great depth of flavour and they make wonderful crumbles, one of the most heartwarming, cosy of puddings; for me they really do herald the arrival of Autumn. Crumbles are so easy to make and can be easily adapted so do have a go a making some this year. I have discovered a really brilliant carrot cake recipe recently, which I just have to share with you as it is incredibly easy and truly delicious! I hope you will agree that cake is always good, no matter what month it is! Crunchy Fruit & Oat Crumble (serves 4) 15 minutes preparation time, 15-20 minutes cooking time Ingredients 2-3 slices of bread (100g/3oz), crumbed (stale is fine) 50g (2oz) rolled oats (or muesli or granola) 1 tablespoon sunflower seeds (or sliced almonds) 400g (14oz) any fruit (e.g. 2 apples plus berries) 100ml (3ml oz) fruit juice (we use apple juice, but if you …