It is established fact that pancakes are extremely effective vehicles for flavour. However, I often find that “normal” British pancakes – essentially crepes – are better suited to sweet, rather than savoury, toppings. Sourdough pancakes are a little different; their inherent “sourness” combines exceedingly well with savoury accompaniments – particularly those with strong flavours. Pancakes have never really ‘done it’ for me, that is, until these battery beauties found their way onto my plate.
The Glamorgan Sausage, or Selsig Morgannwg, is a traditional vegetarian Welsh sausage which contains two very Welsh ingredients; Caerphilly cheese and leeks. It seems that they used to be made using Glamorgan cheese, but such a thing is no longer available, though it is reportedly very much like the creamy Caerphilly. If Caerphilly cheese is not available where you live fear not, mature cheddar cheese or something a little creamier will do just fine. Besides, it’s the breadcrumbs that really hold these incredibly tasty sausages together.
As predicted, the weather here has become remarkably warm and jolly unseasonable. One would, at this time of the year, expect one’s breath to be made visible by a late-spring chill. However, as this paragraph begins to takes shape, my eyes find themselves met with a sky of unbridled blue. We appear to have skipped spring entirely and charged head-first into summer – perhaps June will become the new winter. We shall yet join the Australians in having my namesake, jolly ol’ St. Nick, presented with a surf board and speedos, rather than coat and gloves.
Last week I bought a squash along with a couple of sweet potatoes with the intention of roasting them for dinner one day in mind. However, it seemed to me as though this alone couldn’t be counted as a complete plate of food. So, when I saw the picture of roasted squash and sausages sitting atop the recipes topic on WordPress, my mind was made up. This is such a quintessentially autumnal dish; the squash is certainly only available at this time of the year, while the sweet potato is more readily available. Not only this, but it is also incredibly satisfying to eat, with the heat provided by the sausages cutting across the sweetness of the squash and sweet potato.
Though this stew may not look like something one ought to eat in summer weather, it isn’t quite as rich as your usual stew and has just the right amount of kick to make it a perfectly summery dish. It’s also fairly light, if you use a conservative amount of sausage, because it is almost entirely devoid of carbs. The lightness and abundance of vegetables make it very healthy too.