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Eat the Seasons - February 2016

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.

Going out of season
Cabbage, Cauliflower, Forced Rhubarb, Goose, Horseradish, Jerusalem Artichoke, Leek, Parsnip, Rhubarb, Swede, Truffle.

Here is a recipe for a lovely vegetarian gratin that can easily be adapted to work for meat eaters too. 

Vegetarian Gratin


4 Tablespoons Filippo Berio Extra Virgin Olive Oil

2 Red Onions Finely Sliced

2 Cloves of Garlic Finely Chopped

2 Teaspoons Oregano

750g Aubergine cut into 1cm Cubes

400g Tin Chopped Tomatoes

2 Tablespoon Balsamic Vinegar

3 Tablespoon Fresh Basil Roughly Chopped

100g Parmesan Cheese Finely grated

300g Courgettes cut into Ribbons

200g Mozzarella Balls


  1. Preheat your oven to 1800c.

  2. Heat 2 tablespoons olive oil in a large saucepan & add the onion, garlic & half of the oregano.

  3. Over a medium heat, slowly sweat the onion & garlic mix for about 5 minutes or until onion is tender & translucent.

  4. Turn up to a high heat, add the rest of the olive oil & aubergine & cook for a further 3-4 minutes or until aubergine is nearly cooked.

  5. Add the tomatoes & vinegar & simmer for 2 minutes.

  6. Stir in the basil & half the Parmesan.

  7. Spread half the mix over the bottom of an over proof dish, followed by a layer of the courgette ribbons & then repeat to give layers similar to a lasagne.

  8. Tear the mozzarella & evenly spread over the top of the courgette ribbons.

  9. Scatter over the remaining Parmesan & then drizzle with extra virgin olive oil & pop into the oven for 15 minutes or until golden brown & bubbling.

For a slight variation replace the mozzarella with Gorgonzola & sprinkle with deep fried sage leaves & toasted walnuts.

For the meat eaters add some nice big pieces of an Italian spiced sausage to the mix.