Goodness, it’s dark. The winter solstice was yesterday so I really shouldn’t be surprised by this lack of light. And yet, I am. There’s something deeper to the darkness this year. The short December days have been covered by heavy, grey skies – no sparkling frosts or colourful sunsets to brighten the beginning and end of the daylight hours. And we’ve had much, much more rain than Inverness is used to. It’s all been a bit driech, really.
The upside of this crappy weather and lack of light is that I feel entirely justified in entering hibernation mode. And, after the wonderful insanity that has been this year (new job, marathon, wedding, travels to Asia and the USA…), hibernation mode is just what I need. I’ve spent most of today curled up on the sofa with my book and Marco snoozing by my side. There’s bread baking in the oven and the fairy lights are on. I might have a hot bath later and after that a glass or two of red wine. Tomorrow? Well, tomorrow is looking like more of the same. Bliss.
The following is a perfect meal for such days. It’s hearty and comforting and super simple to make. Just the thing for a dark December night.
Tomato & Rosemary Sausage Bake
6 herby pork sausages
500g cherry tomatoes
250g plum tomatoes, halved
2 sprigs of rosemary
1/2 tspn dried thyme
2 garlic clove, crushed
1 tblspn balsalmic vinegar
1 tblspn olive oil
Salt & pepper
- Heat oven to 180 oC.
- Prick the sausages and add them to a casserole dish along with the tomatoes, herbs and garlic. Drizzle over the balsamic vinegar and olive oil. Add a pinch of salt and a larger pinch of pepper then use your hands to mix all the ingredients together.
- Tuck the sausages underneath the tomatoes and bake for 30 minutes (this stops the sausages browning too soon). After 30 mins, use tongs to place the sausages on top of the tomatoes. Bake for another 30 mins.
- Remove from the oven and serve the beautifully browned sausages and rich tomato & herb sauce with mashed potatoes and green beans.