Mega Father's Day Brunch

a) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of egg and mix to coat well.

b) Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray with the sausages.

c) Pop the chicken and sausages on the top shelf of the oven and bake until both are cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a medium saucepan on medium-high heat. Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Add the garlic, sun-dried tomato paste, smoky base paste and sugar (see pantry for amount) to the pan and cook for 1 min, then add the cannellini beans and all their liquid.

d) Bring to a simmer, then turn down the heat to low, and cover with a lid (or some tin foil if you don't have a lid) to keep warm until you are ready to serve.

a) Meanwhile, in a medium saucepan on medium heat, combine the hot sauce (add less if you'd prefer things milder), honey and butter (see pantry for amount) until melted, 1-2 mins. Set aside. This is your hot-honey sauce!

b) Crumble the Greek style cheese.

c) Roughly chop the parsley (stalks and all).

a) Halve the ciabattas, then pop them onto another baking tray and into the oven until toasted and golden, 4-5 mins.

b) Warm the waffles (2 per person) by popping them in the microwave for 30 secs. If you're using the oven, pop the waffles onto the baking tray alongsoide the ciabatta and into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.