TV’s Jimmy Doherty, best known for his series on breeding rare pigs, and that all-important childhood friendship with a certain Naked Chef, has a new show, Jimmy’s Global Harvest, (BBC2 Thursdays).

In it, he looks at large-scale farming techniques world wide but, in contrast, his book A Taste of the Country, goes back to basics.

Here is a lovely recipe using red cabbage, which deserves more than being served only on Christmas Day.

Sausages and ham with red cabbage This is an old Suffolk recipe that dates back to 1823 and is a great supper dish, even 183 years later! I love dishes like this that are simple, honest and full of real flavour. What else would you possible need apart from seconds?

(Serves 4) Ingredients 1kg red cabbage, very finely chopped 120g gammon rashers cut into 2.5cm (1in) strips 30g butter 300 ml stock 1tsp lemon juice 2tsps caster sugar 450g good pork sausages 1tsp salt 1tsp white pepper Put the cabbage into a casserole dish with all the ingredients except for the sausages.

Bring to the boil then cover tightly and cook slowly in the oven heated to 160c/Gas mark 2 for 3 hours.

Remove from the oven and stir the cabbage well, checking the seasoning. Most of the stock should have been absorbed. Keep warm while you fry or grill the sausages.

Heap the cabbage on a serving dish and arrange the sausages on top.