Big Breakfast Buffet | Halloumi, Sausages & Bacon

a) Meanwhile, pop the Cumberland sausages onto a baking tray.

b) When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

a) Meanwhile, halve the tomatoes, then sprinkle the mixed herbs over the cut sides. Season with salt and pepper, then set aside for now.

b) Peel and grate the garlic (or use a garlic press).

c) Heat the butter (see pantry for amount) in a large frying pan on high heat. When hot, add the sliced mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 4-5 mins.

d) Add the garlic to the pan and fry until fragrant, 1 min. Pop the garlic mushrooms into a serving bowl and cover to keep warm.

a) When the sausages have been in the oven for 10 mins, remove the tray from the oven, then carefully place the herby tomatoes and bacon alongside the sausages. Drizzle the tomatoes with oil.

b) Return to the top shelf of your oven until the tomatoes are softened and the bacon is golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Pop the halloumi onto your serving platter, drizzle with honey (see pantry for amount) and cover to keep warm.

c) Return the frying pan to medium-high heat and add a drizzle of oil. Once hot, crack in each egg (see pantry for amount) 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. Once cooked, transfer to a serving dish.