Author: Suzanne James

Food & Drink with Suzanne James

Here is a wonderful recipe from Suzanne James from our latest magazine. Peaches & Brioche (serves 4) Ingredients 2 peaches or nectarines 4 brioche slices 150g Mascarpone 1 vanilla pod, seeds scraped out, pod reserved 150g caster sugar, plus extra to taste pinch Cinnamon 50g Butter 50ml double cream Method Bring a pan of water to the boil. Make a cross in the bottom of the peaches with the tip of a sharp knife, then place the peaches in the water and leave for 30 seconds. Drain, peel away the skin of the peaches and set aside. Cut the fingers of brioche in half and toast them on a griddle pan until golden-brown. Remove from the heat and set to one side. Mix together the mascarpone and vanilla seeds in a bowl, adding sugar, to taste. Set aside. Heat a frying pan over a medium heat. Sprinkle the caster sugar over the base of the pan and allow it to melt and caramelise – do not stir the sugar, just shake the pan. Once the …

Food & Drink

I know lots of you have been growing your own this year whilst in lockdown and by now you should be seeing the result of your hard work. Our allotment is bursting at the seams right now. We are picking raspberries and strawberries daily they are delicious straight from the punnet, served with cream and sugar or even chocolate cake.  Our cherry tree is loaded with fruit and ripe for picking too. In the vegetable patch July is particularly good for legumes, with peas at their sweet, snappy best and the first long leggy runner beans dangling from their vines.  Thin skinned new potatoes should be around for a little longer too; boiled and buttered they go with almost anything. Recipe: Couscous with broad beans, mint & lemon, topped with baked fish Serves 4 Preparation 20 minutes Ingredients: For the Couscous 1300g (10oz) shelled fresh broad beans 200g (6.5oz) couscous 2tbsp roughly chopped fresh mint Zest and juice of 1 lemon Extra Virgin Olive Oil (optional) For the fish 4 Portions (150-175g/5/6oz each) fish, such …

Afternoon Tea

Suzanne James writes about the importance of a perfect scone recipe for Afternoon Tea. There is nothing like a good Afternoon Tea to lift your spirits!  Here is the perfect scone recipe for you, and if you are feeling really brave you can make your own jam too!   For the Scones; Makes 6-8 good sized scones Ingredients 225g/8oz self raising flour 55g/2oz butter 25g/1oz caster sugar ¼ pint of milk 1 teaspoon of baking powder for rich scones add 2oz dried fruit for cheese scones add 2oz grated cheese plus a teaspoon of English Mustard Powder and omit sugar Method Heat the oven to 180C/360F.  Lightly grease a baking sheet. Sieve the flour and baking powder and rub in the butter with the fingertips. Mix In the sugar (and dried fruit or cheese and mustard if making the rich or cheese scones). Using a knife stir in the milk to make a soft dough. Turn on to a floured work surface and knead very lightly (be careful not to over-knead).  Roll out to a …

Food & Drink – Burgers

Burgers There is nothing that beats a good home-made burger and these are superb. This is a really simple recipe that guarantees truly scrumptious Burgers! It is very easy to follow and as always, a huge hit with the family! If you don’t have horseradish, use mustard. If you don’t like mustard, keep it simple and leave it out! Add sundried tomatoes to the meat mix and pickles before you serve. It really doesn’t matter, just enjoy them! This is a uber quick and ultra-delicious recipe. Fabulous for a BBQ – at a safe social distance of course. Watch me make them over on my Instagram page.  #cupboardcookeryclasses Cooking time 30-40 Minutes Ingredients 750g minced beef 1 onion (or shallots) – chopped A handful of chopped Parsley 2 clove garlic – crushed 2 large tsp horseradish sauce (can use mustard instead) 1*2 tbsp Worcester sauce 1 egg Up to 2 tbsp breadcrumbs Extra onions to caramelise for the buns 6 burger buns Filippo Berio Extra Virgin Olive Oil Method: Heat Olive Oil in frying pan Add …

WHYC – Your Local Youth Club Needs You ………..

We are delighted to share a blog post from Suzanne James about her fundraising for Westminster House Youth Club. I have had many sleepless nights in this past few weeks with the pandemic creeping through my business and wiping out event after event. It has woven itself through my life and through the lives of friends whose loved ones have been stolen, and I can only watch friends grieve from a safe distance. Like most people, I have done what I can to keep myself sane while putting on a brave face and smile, as always, with a “show must go on’ façade.  Without question, we all owe huge thanks to our doctors, nurses and care workers along with other essential service workers who are daily, risking their lives to save our relatives and friends who are dying alone in Covid-19 wards. I am proud to join those standing outside every Thursday as we clap hands to express our thanks. It troubles me however, to know that some of us here in South East London live fairly luxurious …