Ed carried the Christmas tree over to the village hall and the space left behind looks very empty now. After 12th Night we like to fill the house with candles. It’s such a cold time of year and the brightness of the candles, warms the body and soul.

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As we are housebound again, we’ve been catching up with TV and films. The latest (and sadly last) series of the French series, Spiral, is now streaming on BBC Four. We watched this French drama when we lived in France and really enjoy it. The main characters are Laure, Gilou and Josephine and it is set in the back streets of Paris as opposed to the elegant streets we all associate with the City of Lights. Audrey Fleurot who plays Josephine, is a talented actress whom we first saw as Magalie in The Untouchables. I would recommend anybody to watch this film, which is uplifting and very funny and is based on a true life story. Watch the original French one with subtitles, NOT the American remake which is not a patch on the French version.

A trip to Rolfes, our local butcher, to stock up on their excellent meats, brought another spark of brightness into this dark January week. Rolfes have been running their shop in Walsham Le Willows for 130 years. They source their meat locally and have expert butchers to advise customers on cuts of meat and how to cook them. They have the best sausages, big fat juicy ones that make a great toad in the hole or served up with champ (mash and scallions – see below). Their short beef ribs are delicious and I slow cook them for several hours until the meat falls from the bone. Their rolled pork joint roasts beautifully with the best crackling ever. The chickens are excellent, big and very tender and there’s always plenty left over for sandwiches and soups (and dog treats!)

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Every year around Christmas time, Rolfes invite their customers to attend a tasting evening, where people can try samples of their delicious food. On offer are cured, smoked, sliced, baked or roasted meats. The hot sliced rib of beef, carved from a huge joint is delicious, as are the turkeys, venison, hams and smoked salmon. Customers can sample sausages wrapped in bacon, sweet ham from a huge joint, cheeses of all flavours, pâtés, pies, puddings and local wine. It’s a great start to the season and gives customers a taste of the wonderful Christmas fare on offer.

FAT SAUSAGES AND CHAMP

Serves 2

Champ was a meal my mother cooked for our large family (10 of us) and to this day, I adore potatoes. Soft mashed creamy potatoes, mixed with chopped spring onions (scallions we called them) and topped with a chunk of butter. Sometimes served with a fried egg but usually just a plate of this food, served up in a large bowl, set down in front of us when we came home from school, shouting, laughing and fighting with each other as we sat at the table.

4 fat sausages

Bunch of spring onions, chopped into small pieces

Butter and milk to add to the mash

600gm Potatoes – I use King Edwards or Maris Pipers

Peel the potatoes, cut them into quarters and put them in a saucepan with a pinch of salt. Bring to the boil and cook until soft. Drain them and mash with butter and milk. Add the chopped spring onions

Whilst the potatoes are cooking, put the sausages in the oven and roast them for about 35 mins until they are brown and juicy. Turn them a few times until the whole sausage has browned.

Spoon the creamy mash onto the middle of a plate and add the sausages. You can serve this dish with any green vegetable, baked beans or onion gravy. I served it with sliced Brussels spouts and sautéed them with chopped smoked bacon.

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Taitneamh a bhaint as do chuid beile (enjoy your meal!)