Suzanne James logo
Large Image



Eat the Seasons - February 2013

Fruit, Nuts & Fungi
Apples, Chestnuts, Pears (late – Concorde, Doyenne du Comice, Conference and Winter Nellis), Rhubarb (forced), Walnuts
Vegetables & Herbs
Jerusalem Artichokes, Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Kale, Leeks, Parsnips, Potatoes, Swede, Turnips.
Meat & Game
Duck, Guinea Fowl, Hare, Partridge, Venison
Fish & Shellfish
Brill, Clams, Cockles, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oyster, Plaice, Turbot

February has a lot going for it, apart from being the season of luuurrrrvvvvveeee….(I’m a

sucker for Valentines Day, I admit it), it also plays host to British Yorkshire Pudding Day on the 3rd Pancake Day on the 12th and National Chip Week from the 18-24th.  What is not to love about that? 

This does however present me with something of a dilemma; which to focus on?  After a quick sweepstake around the kitchen the consensus of opinion is that everyone should know about Graham’s amazing Chocolate & Drambuie Truffles (which have been going down a storm recently, tying in rather nicely with Burns Night) – so here goes!

Chocolate and Drambuie Truffles
Serves 15


6 tbsp of cocoa powder
200ml of double cream
1 tsp of instant coffee powder
80g of butter, chopped
4 tbsp of Drambuie
300g of bitter chocolate (we champion Original Beans 70% Cru Virunga – which can be bought at Franklins Farm Shop on Lordship Lane).


  1. Put the cream and butter in a pan. Chop the chocolate and put it in a bowl. Bring the cream and butter to the boil, then pour over the chocolate. Add the coffee and whisk well.

  2. Place the bowl on top of another one filled with ice cubes and a bit of cold water. Whisk the chocolate mixture energetically until it starts to thicken (about 5 minutes) then add the Drambuie.

  3. When the mixture is thick enough to hold its shape, spoon into a piping bag. Cover a tray with cling film, pipe 30 truffles onto it then leave in the fridge to set.

  4. When set, roll the truffles onto a plate and cover with the cocoa powder. Shake them, four at a time, in your hand to loosen any excess cocoa. Store in a container in the fridge, until ready to serve.

  5. As an alternative leave out the Drambuie and add 2 tbsp of Horlicks instead to create Malted Chocolate Truffles.

Everyone deserves a treat during the season of romance, so we hope you will enjoy making these!