Yesterday on my walk to work I stopped off at our local butcher, Crombie's of Edinburgh. It is sometimes hard to feel like choosing meat first thing in the morning but I can always be tempted by the range of sausages here. I'm obviously in good sausage company as the owner of Crombie's has appeared in Heston Blumenthal's new book, 'In Search of Perfection', giving Heston sausage making tips.
As usual I couldn't decide on just one type of sausage so picked two each of peppered pork and lemon, mediterranean pork, and pork and caramelised onion. To go with this sausage feast I decided on a basic diced beetroot and spring onion salad and the baked potato salad from Nigella Lawson's 'Forever Summer', which is just the flesh of some baked potatoes mixed with olive oil, lemon juice, sumac, cumin, spring onion and salt. One of the best things about this is that, while waiting for the sausages to finish cooking, we can snack on crispy potato skins sprinkled with maldon salt - a great gin and tonic accompaniment.
As usual I chose to cook these sausages in a medium oven, which produces the perfect sticky skin and means that I don't have to stand watching them like a hawk and can relax in the evening. This is a perfect easy alternative when we want the comfort of bangs and mash but don't want something quite as heavy.