Author: Suzanne James

Scallops with Pancetta & Coriander

It is scallop season again!  There are two scallop seasons – June to August and December to February. Our preference is always to serve hand dived Orkney scallops, or if that isn’t possible then farmed scallops – avoid buying those that have been collected through dredging as this causes damage to the seabed. The recipe below is lovely as an Amuse Bouche, but can be easily adapted to form a starter by making more scallops and serving them on a bed of wild rocket. Scallops with Pancetta & Coriander Serves approximately: 4 People Preparation time: 30 Minutes Cooking time 5-10 Minutes Ingredients 4 large, cleaned scallops (keep the shells) A Teaspoon of chopped coriander & few leaves for garnish Zest of 1 lime 75g unsalted butter 50g Pancetta, cubed Salt & Pepper  Method: Heat oven to 1600 Heat a frying pan to medium high, add 50g butter and cook until it foams (but does not burn), season the scallops and then seal on both sides. Remove and put onto a baking tray, then into the …

Broad Bean, Pea, Baby Leeks & Asparagus Tartlets

This is a lovely spring recipe, great as a starter when entertaining, or just enjoyed as a weekend lunch, it tastes as good as it looks and I especially like it because it uses lots of ingredients from our allotment – spinach, chard, mint, broad beans, leeks and if I am lucky I may be given a little bit of asparagus by one of my fellow plot holders – Hurrah! It is also an easy recipe to adapt according to the ingredients you have to hand, and I tend to use ready-made pastry because it makes it so quick and easy. Broad Bean, Pea, Baby Leeks & Asparagus Tartlets Serves 4 People Cooking time 30-40 Minutes Ingredients: 320g Ready-rolled Puff Pastry 200g Spinach or Rainbow chard 1 Pack of garlic & herb cream cheese such as Boursin or Philadelphia 1 Bunch fresh chopped mint 1 Lemon – juice & zest Glug of Olive Oil Handful of blanched broad beans Handful of peas Baby Leeks Asparagus Grated Parmesan to serve Method: Heat the oven to 2800C …

Rhubarb, Apple & Ginger Crunch Trifle

Rhubarb, Apple & Ginger Crunch Trifle Serves 6 Rhubarb is absolutely top of my list of favourites at this time of year. There are so many ways to use it, and every single option is delicious! This is a stunningly good trifle that I particularly like because each element is prepared in advance, with only the final assembly needing to be done ahead of serving – easy peasy! Preparation Time: 20 minutes Cooking Time: 10 minutes Ingredients: 85g Coarse Oatmeal 1 tsp Ground Ginger 100g Golden Caster Sugar 3 Bramley Apples (about 800g in total), peeled, cored and sliced into wedges 2 Balls ginger in syrup, chopped 700g Yorkshire Rhubarb, trimmed and cut into thumb-length pieces Approximately 400ml of double cream 600ml pot ready-made vanilla custard (guilty secret) 300g/11oz Ginger Cake (McVities Jamaican Ginger Cake is a good option), thickly sliced 1 tbsp ginger wine Method: Heat the oatmeal, ground ginger and half the sugar in a non-stick frying pan until the sugar starts to caramelise and the oatmeal toasts, stirring often. Tip onto non-stick …

Avocado & Chocolate Tart

It is amazing what you discover when you ‘go vegan’! Who’d have guessed you can make a chocolate tart with avocados?! It is possibly the easiest thing ever to make, and it is really delicious.   Avocado & Chocolate Tart – makes 12” tart Base 150g Medjool dates 120g Almonds 160g Gluten Free Oats 120g Vegetable Oil or Coconut Oil Filling 625g Avocado flesh 188g Maple Syrup 63g Cocoa Powder 250g Dark Chocolate (melted) 63g Coconut Oil 2 ½ tablespoons Vanilla Extract  A pinch of Cinnamon Topping Zest of one orange  Method Blitz the base ingredients together and press into a 12” tin.  Blind bake for about 15 minutes (but no need to use baking beans). Leave base to cool. Blitz all the filling ingredients together until well combined and smooth. Once the base has cooled add the filling to the tin and smooth the top. Place in fridge and leave to set. Garnish the top of the tart with the zest of one orange for a ‘jaffa cake’ effect! Enjoy! In season at this time of …

Filo Pastry Mince Pies

Filo Pastry Mince Pies Makes 12 mince pies  Ingredients (for the mince meat) 3 Granny Smiths (or other tart eating apples), peeled, cored and cut into 1cm / ½” chunks 1 ripe pear, peeled, cored and cut into 1cm / ½” chunks 100g / 3½oz raisins 100ml / 3½fl oz apple juice 75g / 2¾oz dried cranberries 50g / 1¾oz pecan nuts finely chopped 2 tsp ground ginger 2 tsp ground cinnamon Pinch ground cloves Big pinch freshly grated nutmeg 1 vanilla pod, seeds scraped out 1 orange, zest only, finely grated 1cm / ½in piece fresh ginger, very finely chopped A few twists cracked black pepper 3 tbsp cider, calvados, rum or brandy (optional) Ingredients (for the pies) Vegetable oil, in a spray bottle 12 sheets filo pastry 1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil) Icing sugar for dusting Method Preheat the oven to 1800C / 1600C(fan) / 3500F / Gas 4. Place a baking tray into the oven to heat up – this helps to stop your …