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6 good-quality pork sausages
4 field mushrooms
2 small tomatoes – scored on top
250g smoked dry cured back bacon
170g black pudding, sliced
1 x 420g can of baked beans
2 knobs of butter
4 eggs
sea salt and ground black pepper
½ a loaf of thick-sliced bread

Easy as one, two, tea……

Preheat the grill to high. Add two plates to the oven on low to keep them warm.

Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill pan and place under the grill, about 5cm from the heat.

Cook for about 10 minutes, remember to turn the sausages once or twice.

Add the bacon and black pudding to the pan and grill for 5 minutes, turning halfway through cooking, until they are cooked and crispy.

Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.

Place a non-stick frying pan over a medium heat. Melt 1 knob of butter in the pan, add the eggs one at a time, cook to taste – is yours the sunny side up or a dippy yoke. Remove from the heat once cooked.

Toast the bread, butter it and you ready to eat. Add a pot of English tea and there you have it, the ultimate Great British Brekkie!