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Sausages

Bacon

Mushrooms

Tomatoes

Black Pudding

Eggs

Bread

Instructions

• Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
• Cook the sausages first.
• Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden.
• After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients.
• If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
• Snip a few small cuts into the fatty edge of the bacon.
• Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached.
• Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
• For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top.
• Season with salt and pepper and drizzle over a little olive oil.
• Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes.
• Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
• For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'.
• Season with salt and pepper and drizzle with a little olive oil.
• Place cut-side down on the grill plate and cook without moving for 2 minutes.
• Gently turn over and season again.
• Cook for a further 2-3 minutes until tender but still holding their shape.
• For the black pudding, cut the black pudding into 3-4 slices and remove the skin.
• Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
• For 'proper' fried bread it's best to cook it in a separate pan.
• Ideally, use bread that is a couple of days old.
• Heat a frying pan to a medium heat and cover the base with oil.
• Add the bread and cook for 2-3 minutes each side until crispy and golden.
• If the pan becomes too dry, add a little more oil.
• For a richer flavour, add a knob of butter after you turn the slice.
• For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds.
• Add a good knob of butter and lightly splash/baste the egg with the butter when melted.
• Cook to your preferred stage, season and gently remove with a fish slice.
• Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.