FIELDS OF FLAVOUR

Hearty, seasonal dishes straight from the kitchen at Cannon Hall Farm in Yorkshire

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CUMBERLAND RING TOAD IN T'OLE WITH RED ONION GRAVY

• 140g plain flour

• 4 eggs

• 200ml whole fat milk Salt and pepper

• Sunflower oil

• 2 Cumberland ring sausages

1. First make the batter. Mix the flour and eggs together in a bowl, then add the milk gradually while whisking to avoid lumps.

2. Season with salt and pepper.

3. Some suggest you rest the mixture for a few hours, but I tend to make it just half an hour in advance and haven't had any problems.

4. Preheat the oven to 225°C/200°C fan/gas mark 9. I use two heavy-based, round cake tins. Whatever containers you choose should be thick walled, so they hold the heat as you pour in the batter. Use enough sunflower oil to coat the bottom of the tins, and heat the oil in the oven for at least 10 minutes.

5. Add the Cumberland sausages and cook for 5 minutes, then take the tins out of the oven, remove the sausages, pour in enough batter to cover the base of the tins and return the sausages to the middle of each, browned side up.

6. Cook on the top shelf of the oven for 23 minutes.

7. If you've done everything correctly, they will rise considerably, so make sure your oven rack isn't ultra close to the top of the oven or you'll be unsticking them from the roof!

FARMER RICHARD'S SHIN OF BEEF STEW WITH RED WINE