Come Dine With Me - Sheffield Susanne Bell's menu

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Date Published:

14/05/2008

Feisty business woman Susanne likes a dinner party to get heated. But will she be able to keep a lid on these steamy guests?

The first to test their metal in the steel city is Susanne Bell, a feisty businesswoman used to heated debate at the dinner table. "We've had some great dinner parties where people have stormed out or fallen on the floor frothing," explains Susanne, "and they're the best."

Susanne's secret to fine dining (apart from a punch up) is a good wine cellar. She's upping her game for this meal with a host of swish dishes including sea scallops and seared loin of venison.

"You should cook from the heart," insists Susanne as she swigs back the gin, "read all the books and then do it yourself." But with minutes to go the dessert terrine still hasn't set. Susanne's not worried: "So long as the food tastes good, what's a collapsed terrine?"

And so to the guests; Oliver has the ladies swooning within minutes but Chris' non-stop monologue is less of a hit. As the night draws on Chris is feeling frisky and brimming with innuendo. But has the diminutive Don Juan gone too far?

To get the party started Susanne served her guests a glass of raspberry and pomegranate fizz followed by a starter of king scallops, pistou and pancetta served with a glass of Budai Irsai Oliver from her wine cellar.

Next up is seared strip-loin of venison and sloe gin sauce, with porcini mushrooms and beans. Susanne serves her meaty main with a gratin of potatoes with porchini mushrooms, glazed parsnips and green and purple kale all washed down with a glass of Bontemps - Medoc 1994.

To finish the evening off, Susanne opts for chocolate terrine with brandied prunes followed by a selection of Yorkshire cheeses, a bottle of Tokai 1992 wine and a choice of coffee or port.