Big Pigs in Blankets and Rosemary-Cranberry Potatoes

Meanwhile, lay a rasher of bacon on a chopping board. Place a sausage on top and roll it up. Repeat with the other sausages and rashers. 

Pop the giant pigs in blankets onto one side of a large baking tray.

Bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, remove the stems from the portobello mushrooms.

When the sausages have been cooking for about 5 mins, pop the mushrooms onto the other side of the sausage tray, cut-side up. Drizzle with oil and season with salt and pepper.

Pop the tray back into the oven for the remaining 15-20 mins. At the same time, turn the potatoes. 

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the tomato puree and cook for 30 secs. 

Add the veg stock paste, tomato ketchup and sugar (see pantry for both amounts) and butter beans, including their liquid.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. Season with salt and pepper and remove from the heat. Cover to keep warm. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

Halve the ciabatta. Cut the Camembert into slices (see ingredients for amount). 

A few mins before the mushrooms are ready, carefully drain any excess liquid and top with the cheese. Pop back in the oven until the cheese has melted, 2-3 mins. 

Meanwhile, heat a drizzle of olive oil in a large frying pan on medium-high heat.

Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

Toast the ciabatta in your toaster until golden.