Chirnells pain perdu with Bywell bacon (serves 2)

 4 slices Chirnells fruit bread (or brioche)

1 egg

5 tablespoons butter

3 tablespoons white sugar

A pinch of salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 tablespoons SR flour

150ml milk

½ teaspoon vanilla extract

Leave the slices of bread on a wire rack for an hour, to dry a little.

Melt 3 tablespoons of the butter in a pan, and allow to cool. Whisk the egg in a bowl. Whisk in the sugar, salt and spices. Add the melted butter, whisking all the time. Add the flour gradually, whisking to form a smooth paste. Add the milk and vanilla gradually, to thin the batter.

Heat the remaining butter in a large frying pan. Dip each slice of bread into the batter for no more than 30 seconds, allow it to drain, and put it in the frying pan. Cook until golden, then flip and cook the other side.

Serve with crispy Bywell Smokery bacon and maybe a little honey.

Devilled Ravensworth kidneys (serves 2)

4 Ravensworth rare breed pigs kidneys, skinned and cleaned, and cut into chunks

1 teaspoon Worcestershire sauce

2 teaspoons tomato puree

2 teaspoons lemon juice

1 teaspoon English mustard powder

½ teaspoon cayenne or dried chilli

Salt and pepper

2 slices toasted Chirnells bread

Pre-soak the kidneys in a little milk, for 10 minutes. Pat them dry, and trim them.

In a hot frying pan, fry the kidneys in the butter until brown. Whisk the remaining ingredients in a bowl, and pour over the kidneys. Add a little water, if the sauce is too sticky. It should just 'run' in the pan. Cook for a further minute. Serve on toast.

Parsonby rarebit with Allendale ale (serves 2-4)

1 tablespoon plain flour

1 tablespoon butter

150ml milk (you may use less, as the sauce needs to be thick)

175g Wardhall Parsonby cheese (or cheddar), grated

150ml Allendale (or other) bitter

1 teaspoon English mustard (or ½ teaspoon mustard powder)

2 egg yolks

Salt and pepper

4 slices toasted Chrirnells (or other) bread

Toast your bread, and leave it to cool. Reduce the beer and mustard until sticky.

Make a thick white sauce with the flour, butter and milk, and stir in the cheese. Leave to cool.

Add the reduced beer to the sauce.

Stir in the egg yolks, and season to taste.

Spoon/spread onto the toast, and grill until bubbling and golden brown.