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Eat the Seasons - March 2015


Fruit & Nuts
Forced Rhubarb
Vegetables & Herbs
Brussels Sprouts, Cabbage, Cauliflower, Celeriac, Chicory, Jerusalem Artichoke Kale Leek, Onion, Pak Choi, Parsnip, Purple Sprouting Broccoli, Salsify, Spinach, Spring Onions, Swede, Turnips, Sweet Potato, Wild Nettles
Meat & Game
Hare, Spring Lamb
Fish
Cockles, Cod, Dab, Dover Sole, Gurnard, Hake, Halibut, Langoustine, Lemon Sole, Lobster, Mussels, Oysters, Red Mullet, Salmon, Shrimp, Whitebait, Winkles

Hurrah!  Spring is just around the corner, hopefully with some lovely sunny days to lift our spirits…….and with the change of season come two important causes;

 

Firstly Fairtrade Fortnight, (23rd February-8th March) is celebrating it’s 20th year this year!!!  An amazing 78% of the UK public now recognise the Fairtrade mark which is wonderful news, however just 1.2% of cocoa and less than 10% of tea globally is traded on Fairtrade terms so there is still much to be done.  I hope you will forgive me for once again encouraging you all to support this event by buying at least one new Fairtrade product this week – and encourage your friends and family to do the same!  Your choice will offer farmers and workers a better chance to work their way out of poverty, through fairer wages & safer working conditions. 

 

Secondly – it’s Mother’s Day on Sunday the 15th March!  What better excuse to enjoy a feast of goodies than to share it with the Mum in your life? 

 

I would recommend starting the day with poached eggs on wholemeal toast, alongside the obligatory card and bunch of flowers.

 

For lunch slow roast a shoulder of lamb with root veggies – all suitably seasonal (and don’t forget the Mint Sauce!).  So easy, but always mouth watering!

 

And finally - forced rhubarb will be in season now so get children involved by making a rhubarb crumble following my recipe below, it’s incredibly easy, but very tasty.  Jazz it up a bit by adding a little stem ginger to your whipped cream to serve alongside.

 

Rhubarb Crumble for 4

 

Preparation time 30 minutes maximum

Cooking time approximately 45 minutes

 

Ingredients
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz Demerara sugar
180-200g/6-7oz flour

To serve:
Ice cream or double cream

 

Method:

  • Preheat the oven to 180C/350F/Gas 4.
  • Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
  • Once cooked, remove from the oven, sprinkle over the ginger and mix well.
  • Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
  • Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven.
  • Remove and allow to cool slightly before serving with ice cream or double cream.