Full English Breakfast

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

Meanwhile, remove and discard the stems from the portobello mushrooms, lay them cut-side up, then top them evenly with the garlic butter.

When the sausages have been in the oven for 5-7 mins, remove the tray and add the mushrooms. Return to the oven and roast until the mushrooms have softened, 15-18 mins.

Whilst the mushrooms and sausages bake, halve the ciabatta and halve the tomato.

Add the tomato to a baking tray, cut-side up. Drizzle the tomato with oil and season with salt, pepper and a pinch of sugar.

Once the sausages have been in the oven for 10-15 mins, add the tomato tray to the top shelf and bake until the tomato is softened, 10-15 mins.

Whilst everything is in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Transfer to a plate lined with kitchen paper and cover to keep warm.

Return your now empty frying pan to medium-high heat and add another 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.

Just before serving, toast the ciabatta halves in your toaster until golden. If you don't have a toaster, add them to the tomato baking tray, cutside up, and bake on the top shelf until golden, 2-3 mins.