On a low heat, gently fry the sausages, chopped bacon, onion and garlic with a teaspoonful of malt extract until the sausages are browned and the onions slightly caramelised. Chop the sausages and bacon into chunks and place in a casserole dish along with the cooked onions, garlic and juices from frying. Add the remaining malt extract, the mixed herbs and 280ml (one pint) gravy stock and season with salt and pepper to your taste. Stir gently then put in an oven pre-heated to 180°C and cook for two and a half hours.

TIP: Serve on a plate inside a large Yorkshire pudding with creamed mashed potato and your choice of fresh vegetables.