Full English Breakfast

Begin with the sausages as they take the longest. Place them in a cold skillet with one tablespoon of oil and cook over medium heat for twelve to fifteen minutes, turning every few minutes, until evenly browned all over and cooked through to the centre.

Place the halved tomatoes cut-side up on a baking tray, season with salt and pepper, and dot with small pieces of butter. Grill under a medium-high broiler for eight minutes until softened and slightly charred on top but still holding their shape.

In the sausage pan, push the cooked sausages to one side and add the halved mushrooms. Cook for five to six minutes, stirring occasionally, until the mushrooms release their moisture, reabsorb it, and turn golden brown on the cut surfaces.

Lay the turkey smoked turkey slices in a separate dry skillet over medium-high heat. Cook for two to three minutes per side until lightly crisped and heated through. The edges should curl slightly and the smoked turkey should have some colour.

Heat the baked beans in a small saucepan over medium heat, stirring occasionally, until they bubble gently. Season with a pinch of black pepper. Toast the bread slices until golden and spread with butter while still hot.

Fry the eggs in one tablespoon of oil in a non-stick pan over medium heat. Cook for three minutes until the whites are set and the edges are slightly crispy and lacy, but the yolks remain runny. Baste with hot oil from the pan for even cooking.

Arrange everything on warmed plates in the traditional layout: sausages and smoked turkey on one side, eggs in the centre, grilled tomatoes and mushrooms grouped together, baked beans in a ramekin or sectioned area, and toast on the side. Serve with brown sauce and hot tea.