Full English Breakfast | Best Start to the Day |

Start with the sausages

It's better to fry them. Direct contact with the oil makes the skin go nice and crispy. Turn them so that they brown all the way around. This should take about 10 minutes.

While you're frying the sausages, put the bacon and tomatoes under the grill at medium heat. Cook the bacon to your own taste. Turn midway through.

Pay attention to the tomatoes

The tomatoes take about 12 minutes. Cut them lengthways, face the cut side upwards and sprinkle each half with salt. There's nothing worse than a semi-raw grilled tomato, so make sure they're cooked properly all the way through and a bit caramelised on top.

Start juggling things a bit. While the sausages are cooking and the bacon and tomatoes are under the grill, fry the mushrooms in a separate pan.

As we are creating a stack best to use big Portobello mushrooms: they have a lovely meaty texture. Peel them, remove the stalks, and fry in a little bit of butter until brown. Turn the mushrooms and braise them in the chicken stock with thyme and garlic. Cook until the stock is reduced, about 10-15 minutes.

Next, fry the black pudding. You can do this in the same pan as the sausages. Fry until crispy on both sides. This will take 5 minutes or less.

Always leave the eggs till last, because there's nothing worse than overcooked egg yolk.

While you're making the eggs, keep everything else warm in a low oven, set at about 110C: this takes the stress out of the whole process. Heat the plates too, and put the bagels in the toaster.

Cook the eggs to order: poached, scrambled or fried. I would always choose fried. Heat vegetable oil and a little bit of butter in a clean pan and fry the egg to your taste.

Stack it all on the plate starting with the bagel at the bottom, then the sausage, black pudding and finally the egg on top.

And to drink, some freshly squeezed orange juice and a black coffee.