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Eat the Seasons - May 2017

Fruits & Nuts
Cherries, Elderflowers, Rhubarb
Vegetables & Herbs
Asparagus, Broccoli, Carrots, Lettuce, New Potatoes, Radishes, Rocket, Sorrel, Spinah, Spring Onions, Watercress
Meat & Game
Lamb, Wood Pigeon
Fish & Shellfish
Cod, Crab, Dover Sole, Hailbut, John Dory, Lemon Sole, Plaice, Salmon, Sea Bass, Sea Trout

Going out of season
Morel Mushrooms

We have been experimenting with Tacos this month, to be served as evening food for a wedding couple with a Mexican connection.  This traditional Mexican dish is composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety.  This easy recipe with garlic, mushrooms and melted cheese couldn’t be simpler, it is meat free but has amazing flavour and is the perfect dish to serve as the warmer weather arrives.

Spring Tacos with Mushrooms

Serves 4


Preparation time 10 minutes

Cooking time 10-20 minutes


  • 1kg Minced lamb

  • 25g (3/4oz butter)
  • 2 tablespoon olive oil
  • 250g Oyster Mushrooms, sliced
  • 250g Chestnut Mushrooms, sliced
  • 250g Button Mushrooms, sliced
  • Sea Salt
  • Black Pepper
  • 1 tablespoon Truffle Oil (optional)
  • 2 Shallots, finely chopped
  • 2 Cloves of Garlic, finely chopped
  • Small handful thyme, chopped


To Serve

  • 4 Soft Tacos (we made our own but you can buy ready made)

  • Small handful of parsley, roughly chopped

  • Grated Pecorino Cheese

  • Sweet Chipotle Paste

  • Chilli or Fresh Tomato Salsa


    1. Heat half the butter and olive oil in a frying pan and add the mushrooms, garlic, seasoning, thyme and salt and pepper.
    2. Cook over a high heat until the mushrooms have released their juices and the juice has started to evaporate – about 10 minutes. 
    3. Add the rest of the butter and the oil, including the truffle oil if you are using it, the shallots and cook until soft.
    4. Check the seasoning.
    5. Spoon the mushrooms into a heated dish and sprinkle over the parsley and cheese. 
    6. Make the tacos with the mushroom mix and add sweet chipotle sauce or fresh tomato salsa, add a dollop of crème fraiche and roll.