So last week was British Sausage Week and so when in the butcher we got a couple of links of big thick Yorkshire sausages. The best way to eat them is surely with a big pile of buttery mashed potato and thick onion gravy - good ole bangers 'n' mash. Apparently we so affectionately call the sausage a "banger" because during World War 2, when food was scarce, they filled the sausage full of cereals and water which would cause the sausage to burst open and "bang" when cooking. So, there you go.
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| Royal Oak, Ripon |
It's fun to spend a day in a new place discovering what is on offer and browsing windows and menus. We recently had a drive up to Ripon for the day and were pleasantly suprised by the range of foodie treats on offer. The cathedral was impressive and the large market town feel made us feel welcome. We spent some time looking in the well established Deli on Duck Hill, enjoying the range of Yorkshire produce including Taylors tea and coffee, unusual global food items and a huge amount of cheese! There were also a great deal of cafes. An interesting looking wine bar named Squiffy's caught my eye and we are due to give that place a whirl one time soon.
