The good folk at Bert's Barrow farm shop are at it again. They were the first in the country to set up a drive-thru facility for their local produce back in the first lockdown and they've resurrected it again with the introduction of lockdown 3.
Their 'can do' approach to the difficulties we've all endured since last March has seen them rewarded for their efforts - they were voted Deliciouslyorkshire's top 'lockdown legends' for the role they've played in keeping folk fed with top notch local produce.
There's no end to the enterprise of Charlotte and Jason. This young couple who are often working 16 hour days on the farm and in their shop while bringing up their identical nine-year-old twins Hattie and Tilly, are no strangers to thinking outside the box to keep their farm business going and their customers supplied with the best of Yorkshire food and drink.
We've produced this recipe for the farm shop making use of some of the favourite Yorkshire produce they stock that has been grown, raised, reared or caught by committed and passionate local producers just like them....
Sausage and potato rosti with onion gravy
8 Anna’s Happy Trotters sausages of your choice
4 rashers of Anna’s Happy Trotters treacle bacon
3 large potatoes
1 large carrot
3 sprigs of thyme, leaves picked (or 1tsp of dried)
2 tbsp Bracken Hill Yorkshire Preserves grainy mustard
Sprinkling of plain flour
1 egg, beaten
For the gravy
2 onions, thinly sliced
1 tbsp brown sugar
25g plain flour
500ml chicken or vegetable stock
1 tbsp Henderson’s Relish
1. Heat the oven to 180C/Gas 4. Brush a tablespoon of the Yorkshire Rapeseed Oil all over a shallow roasting tin or ovenproof dish.
2. Heat a glug of oil in a frying pan and brown the sausages. Remove and drain on kitchen paper. Chop the bacon rashers into small pieces and cook in the same pan until just coloured.
3. Grate the potatoes – no need to peel – into a bowl, followed by the carrot. Soak in a bowl of cold water for about 30 minutes or so to leach out the starch, drain and squeeze out as much liquid as you can either in a clean tea towel, or in a salad spinner.
4. Tip into a bowl and mix in the thyme, 1 tablespoon of the grainy mustard, the just-cooked treacle bacon, and the beaten egg. Mix well together and sprinkle over the flour to help bind. Add salt to taste.
5. Tip into the roasting tin or baking dish, and top with the sausages. Brush a little oil over the potato and bake for 45-50 minutes until the potatoes and sausage are golden and cooked through.
6. While the sausage rosti is cooking, make the gravy. Put the onions and butter in a sauté pan and cook gently until really soft and starting to caramelise. Add the sugar, whack up the heat and brown for a further couple of minutes. Reduce the heat, stir in the flour until blended in, then add in the stock bit by bit, followed by the remaining grainy mustard and the Henderson’s Relish.
7. Bring to a bubble, lower the heat and simmer until reduced to a nice consistency, then season to taste. Dollop the sausage rosti on to plates or into pasta-style bowls and serve with a green veg – we used Bert’s Barrow fabulous home grown kalettes - and lashings of onion gravy.