Full English Breakfast

Serving size: 2

Ingredients

• 200g Wicks Manor English Cumberland Chipolatas (about 4–5 sausages)
• 4 rashers Wicks Manor English bacon
• 2 large eggs
• 200g cherry tomatoes (or 2 vine tomatoes, halved)
• 200g button or portobello mushrooms, sliced
• 1 can baked beans
• Butter or oil, for cooking
• Salt & black pepper
• Optional: toast or fried bread, for serving

Instructions

1. Heat a large frying pan over medium heat with a little oil. Add the chipolatas and cook gently, turning occasionally, for 10–12 minutes until evenly golden and cooked through. Once done, move them to the side of the pan or a warm plate.
2. In the same pan, add the bacon rashers. Fry for 2–3 minutes per side until crisp at the edges but still juicy. Set aside with the sausages.
3. Add a small knob of butter to the pan. Fry the mushrooms with a pinch of salt for 3–4 minutes until soft and lightly golden. Push them to one side, then add the tomatoes cut-side down and cook until just blistered and juicy.
4. Heat the baked beans gently in a small saucepan over low heat. Stir occasionally and don’t let them boil — slow and steady is best.
5. In the same pan (or a separate one if needed), add a little oil or butter. Crack in the eggs and fry to your liking — sunny-side up with runny yolks is classic.
6. Plate everything up generously: sausages, bacon, eggs, mushrooms, tomatoes, and a spoonful of beans. Finish with freshly cracked black pepper and serve with toast or fried bread if you like.