Epic Father's Day Brunch | Hot Honey Chicken Waffles

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. Add the sausages to the same tray.

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. They're 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 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 beans and all their liquid.

d) Bring to a simmer, then turn down the heat to low and cover with a lid (or some foil) to keep warm until you are ready to serve.

a) While the bacon beans simmer, combine the hot sauce (add less if you'd prefer things milder), honey and butter (see pantry for amount) in a medium saucepan on medium heat until melted, 1-2 mins. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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

b) Warm 4 waffles by popping them in the microwave for 30 secs. If you're using the oven, pop the waffles onto the baking tray alongside the ciabatta and into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.