Suzanne James logo
Large Image



Eat the Seasons - October 2016

Fruits, Nuts & Fungi
Apples, blackberries, chestnuts, elderberries, figs, grapes, pears, quince, tomatoes, walnuts. Lots of lovely mushrooms; chanterelles, chestnuts, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink caps and summer truffles
Vegetables & Herbs
Beetroot, borlotti beans, broccoli, cabbages, carrots, cauliflower, celeriac, celery, chard, courgettes, fennel, kale, kohlrabi, leeks, onions, peppers, potatoes, pumpkins & squash, rocket, salsify, scorzonera, spinach, turnips
Meat & Game
Duck, wild goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, venison, wood pigeon
Fish & Shellfish
Cod, crab, eels, lobster, mackerel, mussels, oysters, prawns, scallops, sea bass, sprats, squid, brown and rainbow trout

Going out of season
Aubergine, beetroot, butternut squash, chicory, cobnut, damsons, elderberries, fennel, fig, globe artichoke, lamb, mackerel, pear, plums, radish, raspberry, rocket, sweetcorn, watercress

Sue’s Dark Chocolate Mousse with Banana Cake

This is one of our most popular desserts for weddings!

Serves 8

Preparation time – 2 hours

Cooking time – 40 minutes

Banana Cake

  • 1kg (2lb 4oz) Pumpkin or Squash
  • 170g Butter Softened

  • 170g Caster Sugar

  • 3 Eggs

  • 170g Self-Raising Flour

  • 2 Bananas (ripe/overripe)

  • Vanilla Extract (Optional)



  1. Cream the butter into the sugar
  2. Gradually add the eggs and flour
  3. Mash the bananas and add them to the batter, mixing them in well (don’t leave lumps otherwise they will sink to the bottom when you cook the cake).
  4. Add a few drops of vanilla extract
  5. Grease and flour a loaf tin and pour in the batter
  6. Bake at 1800C/Gas mark 4 for approximately 1 hour, or until the cake test is done (i.e. Test it by sticking a knife in – if the blade comes out clean, the cake is ready – if sticky, give it a little longer).
  7. Check after 30mins – if the top starts browning too quickly, cover with a piece of grease-proof paper to prevent burning.

Dark Chocolate Mousse

  • 450g Chocolate (melted)
  • 160g (6 eggs) Yolk
  • 240g Egg White
  • 150g Sugar
  • 400g Double Cream


  1. Melt the chocolate (450g) is a large bowl.
  2. Add 160g egg yolk & 50g Sugar into the melted chocolate and mix.
  3. Add into the bowl 240g egg whites and the remaining 100g sugar and whisk.
  4. Slowly add the double cream (400g) and whisk it until silky smooth.
  5. Spoon into glasses and leave to chill  for at least 2 hours.

Serve in a glass with the banana bread alongside, or spoon the chocolate mousse onto the banana bread as a really yummy alternative!