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Eat the Seasons - September 2017

Fruit, Nuts & Fungi
Apples, blackberries, blueberries, damsons, elderberries, figs, grapes, greengages, loganberries, peaches, pears. Lots of lovely mushrooms; Porcini, chanterelles, field mushrooms, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink caps and summer truffles
Vegetables & Herbs
Artichoke, aubergine, beetroot, borlotti beans, broccoli, cabbages, carrots, cauliflower, courgettes, cucumber, fennel, French beans, garlic, horseradish, kale, leeks, lettuce, onions, parsnips, peppers, potatoes (maincrop), pumpkins & squash, rocket, runner beans, salsify, scorzonera, sweetcorn, tomatoes, watercress
Meat & Game
Farmed goose, grouse, mallard, rabbit, wood pigeon
Fish & Shellfish
Black Bream, crab, freshwater crayfish, eels, lobster, mussels, oysters, prawns, mackerel, wild salmon, scallops, sea bass, sprats, squid, brown and rainbow trout

Going out of season
Apricot, Bilberries, Courgette, Crab, Cucumber, French Beans, Greengages, Marrow, Pepper, Runner Beans, Sardine, Spring Onion, Tomato.

I have discovered a really briliant carrot cake recipe that I just have to hare with you!  It is incredibly easy to make and truly delicious!  I hope you will agree that cake is always good, no matter wht month it is!

Suzanne's Favourite Carrot Cake


  • 8oz plain flour
  • 6oz dark brown sugar
  • 1tbsp mixed spices
  • 1 tsp bicarbonate of soda
  • 8oz carrots
  • 150ml sunflowr oil
  • 1 orange zest
  • 2 eggs

For the Syrup

  • Juice of half an orange
  • 2oz of caster sugar


  1. Beat the eggs, sugar and oil together
  2. Sift in the flour, spice and bicarbonate of soda
  3. Fold in the orange zest and the grated carrot.
  4. Bake in a loaf tin for approximately 50 minutes at 1500 C
  5. While the cake cooks make the syrup by mixing together the orange juice and caster sugar
  6. Turn the cake out of the tin onto a cooling rack and drizzle the syrup over the top