This was dinner last night. Some slightly indulgent venison steak, accompanied by lots of last season’s home-grown veg from the freezer.
From the top: venison topped with pancetta, on toast, paté de foie and mushrooms; mashed carrots and cabbage with sour cream; and sautéed Charlotte potatoes with tiny garlic chive shoots.
As ever, it’s very satisfying to use your own ingredients. And a hearty meal builds up one’s strength for a big trawl through the seed ordering catalogues this weekend, a report on which will follow in my next post.