Cumberland sausage comes from northwest England and is made with chunkier pieces of pork instead of fine mince, seasoned with herbs like parsley and rosemary plus black pepper for a hearty, aromatic flavour. This cooked version only needs reheating: pan-fry, grill or bake to crisp the outside while keeping the inside juicy, and the six‑piece pack is just right for breakfasts, dinners with mash and beans, or sliced into pasta and baked dishes.

Recommended recipe: Pan-fried Cumberland sausages (serves 1–2)

Ingredients:

• 3–4 cooked Cumberland sausages

• A little cooking oil or butter

Method:

1. If frozen, let the sausages thaw slightly until the surface is free of ice, then pat dry.

2. Heat a pan over medium-low heat with a little oil and add the sausages, cooking slowly and turning regularly so they brown evenly.

3. Once the skins are golden and lightly crisp, plate and serve with mustard, ketchup, baked beans or mashed potatoes for a simple British-style sausage meal.