For the past week the valley has roared with tractors rushing to cultivate, drill and do whatever it takes to keep some moisture in the soil. To celebrate the end of drilling and another week of arrivals (not forgetting my updated list of future calvings in, get this, date order), it's time to feed those tired, hungry farmers!

Today, we're honouring our very own Easter chicks with a family favourite, Cheesy Yorkshire.

Forget toad-in-the-hole, this is far superior! And don't worry Marmite-haters, you cannot taste it (trust me), so unless you are allergic to or have a genuine phobia of Marmite, you are not allowed to leave it out. No excuses!

Cheesy Yorkshire

6oz plain flour, 3 of Lower Dairy Farm's finest eggs*, ~1/4 - 1/2pt milk, 1 onion - diced, 2 tsps chopped sage (mixed herbs if easier), 1/2 tbsp Marmite, cubed cheese - Cheddar is best (British of course)

Dice the onion and brown in a little oil in a cake or roasting pan/ovenproof dish. Make the batter as for a Yorkshire pudding - combine eggs, flour, milk and beat until the batter "whoops". Beat in the herbs and Marmite. Sprinkle cubes of cheddar over the onion and pour over the batter.

Cook at 220oC (G.M.7) until well-risen, cracked and golden. Don't panic if it doesn't rise or falls flat, some (me) say the denser version is the best!

Delicious hot or cold (excellent picnic food) and particularly good for breakfast - if it lasts that long!

WARNING: Batter may have mesmeric qualities. People have been found staring at batter - or cooking it with the power of their mind?

* Multiply quantities up or down with 1 egg for every 2oz flour.