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.