Here’s the follow up to yesterday’s post – our really local dinner.  Our local ingredients can be substituted with local produce from where you live or from your garden or allotment.

Grilled sausages, buttered new potatoes and a homegrown salad

Feeds 2

7 Locally reared sausages (3 for girls, 4 for boys)
A bag of earth covered Cheshire new potatoes
A bowl full of homegrown salad leaves
Homegrown Rainbow radishes (or normal!)
Local peas from about 20 pods
A giant spring onion (from Unicorn)
A bunch of parsley from the garden
Goat’s butter
Extra virgin olive oil
A dash a white wine vinegar
Sea salt and black pepper

Firstly, finely slice the spring onion and add to a large bowl.  Sprinkle with a dash of white wine vinegar and salt and leave to ‘pickle’ whilst you get everything else ready.

Preheat the grill.  Grill the sausages, turning regularly, until cooked through and a sticky brown colour.

Put a pan of salted water onto boil.  Scrub the new potatoes and boil until cooked.  Drain, add a generous knob of butter to the hot pan, let it melt then slosh the potatoes around until well coated.  Season with salt.

To the spring onion, add finely sliced parsley.  Clean and top and tail the radishes, then slice and add to the onion and parsley.  Pop the peas from their pods and add to the bowl.

When the potatoes and sausages are ready, add the salad leaves to the onion, radishes and peas and toss all the ingredients together with a glug of extra virgin olive oil.

Eat!

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