Indian Inspired Twist on the Full English Breakfast

a) Meanwhile, remove the portobello stems (leave the mushrooms whole). Put the mushrooms onto another large, lightly oiled baking tray, stem-side down, and season with salt and pepper. Bake on the middle shelf until softened, 8-10 mins.

b) While the mushrooms cook, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the tomatoes.

c) Pop the butter into a small bowl, then stir in the garlic and half the coriander. Season with salt and pepper.

a) When the sausages have 15 mins remaining, remove the tray from the oven, then carefully place the tomatoes and bacon alongside the sausages. TIP: Use 2 trays if necessary.

b) Drizzle the tomatoes with oil, season with salt and pepper, then drizzle over half the mango chutney.

c) Return to the middle 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) When the mushrooms have cooked for 8-10 mins, remove them from the oven, flip stem-side up, then divide one third of the garlic butter between the mushrooms. Return to the oven to finish cooking, a further 8-10 mins.

b) Meanwhile, spread the remaining two thirds of the garlic butter over your naans.

c) Place the naans on the mushroom baking tray and bake until golden, 5-7 mins.

a) In the meantime, heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, add half the curry powder mix and fry until it begins to froth, 1 min. TIP: Keep the remaining curry powder mix for another recipe.

b) 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.