Veggie Full English Buffet | THIS™ Isn't Sausages

a) Meanwhile, halve the tomatoes. then season with salt and pepper.

b) When the sausages have 10-15 mins remaining in the oven, remove the sausage tray from the oven, then place the tomatoes alongside the sausages, cut-side up. Drizzle the tomatoes with oil.

c) Return to the top shelf of your oven until the tomatoes are softened, 10-15 mins.

a) While the sausages and tomatoes roast, peel and grate the garlic (or use a garlic press).

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

c) Add half the garlic and fry until fragrant, 1 min. Transfer the mushrooms to a serving bowl and cover to keep warm.

a) In a small saucepan, heat a drizzle of oil on medium-high heat.

b) Add the remaining garlic, sun-dried tomato paste, vegetable stock paste and the sugar (see pantry for amount) and cook for 1 min, then add the butter beans and all their liquid from the tin.

c) Bring to a simmer, then turn down the heat to low and cover with a lid (or some foil) to keep warm until serving.

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

b) Heat a drizzle of oil in the 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 plate, drizzle with honey (see pantry for amount) and cover to keep warm.

c) Heat another drizzle of olive oil in the large frying pan on medium-high heat. 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.