Venison Sausages with Roast Potatoes

This is not a meteorological blog post, but the weather certainly plays a part in what we eat.  Big rib-sticking stews in winter, light salads in summer, you get the idea.  Having started Tonight's Menu in November I haven't written many salad posts but they will come soon enough.

This time last week I had spent the day on Portabello beach, Edinburgh, building sandcastles and eating ice cream.  It was like it was the middle of summer, only without the hoards of people.  I have never, in all my years of visiting Scotland, eaten ice cream, on a beach, in March.

Last night's meal was a light and summery pasta dish with a sauce made from my home grown rocket.  Tonight, due to the wintry conditions that we awoke to, we needed something a little bit more hearty to give us a big comforting hug and keep the chill out.

The venison, pork & red wine sausages were grilled, but the real treat was the roast potatoes.  Anya potatoes make the most fantastic roasties.  Each spud is almost like a single, huge, knobbly chip.  The flavour is superb, nutty and buttery.  To really set them off we roasted them in goose fat and served the lot alongside some steamed kale from the garden.  Summer is great but winter food can be so much more indulgent.