Hearty Full English Breakfast

Heat your oven to 90C/195F and place two heatproof serving plates inside to warm. This is crucial for keeping components hot as they finish cooking.

Heat the vegetable oil in a large frying pan over medium-low heat. Add the pork sausages and fry gently, turning often until deeply browned all over and cooked through to an internal temperature of 74C/165F. Wash your hands thoroughly after handling the raw sausages.

Push the sausages to the edge of the pan. Add the unsmoked back bacon and black pudding slices to the center. Fry until the bacon fat is rendered and edges are crispy, and the black pudding is heated through and slightly crisp on the edges. Wash hands after handling raw bacon.

Transfer the cooked sausages, bacon, and black pudding to the warmed plates in the oven to rest and hold temperature while you cook the remaining items.

In a small saucepan, empty the baked beans and warm them gently over low heat, stirring occasionally to prevent sticking, until simmering and slightly thickened.

In the same large frying pan containing the residual meat fats, place the tomato halves cut-side down and add the whole mushrooms. Fry over medium heat without moving the tomatoes until they are charred on the bottom, then toss the mushrooms in the fat until softened. Transfer to the warm plates in the oven.

Wipe out any burnt bits from the frying pan if necessary, then add a small knob of butter. Once foaming, crack the eggs into the pan and fry until the whites are set but the yolks remain runny. Baste the whites with the hot butter if needed.

Toast the thick-cut white bread until golden brown.

Butter the toast heavily. Remove the warm plates from the oven. Arrange the toast, fried eggs, and a scoop of piping hot baked beans alongside the resting meats, mushrooms, and tomatoes. Season the eggs and tomatoes with salt and pepper to taste. Serve immediately.