James Martin, Richard Corrigan and Daniel Clifford, served up a tasty Cumberland sausage with white bean cassoulet and fried sage leaves on James Martin’s Saturday Morning.

The ingredients are: 25g lard, 6 Cumberland sausages and 2 tbsp honey.

For the sauce: 50g butter, 1 onion, peeled and diced, 3 cloves garlic, peeled and diced, 1 glass white wine, 300g jar haricot beans, drained, Few sprigs of rosemary, Salt and pepper, to taste, 50ml double cream, Splash of sherry vinegar, 6 tomatoes, diced, 1 small bunch parsley, chopped and Olive oil.

For the sauce: 200ml veal jus, 25ml Madeira wine, 1 tsp Dijon and Knob of butter.

To serve: Fried sage leaves.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.