One Pan Full English Fry-Up

1. Put a really big frying pan on a medium-high heat and pour in 1 tbsp oil. Add the chipolatas and arrange them so they're flat in the pan. Fry for 10 mins, turning occassionally, till they're browned all over. Lift them out of the pan and transfer to a plate.

2. While the chipolatas fry, rinse the mushrooms and tear them into small pieces. Halve the baby plum tomatoes.

3. Add ½ tbsp more oil to the pan, then add the lardons. Fry, stirring often, for 7-8 mins till they're brown and crisp. Scoop them out of the pan and add to the chipolatas.

4. Add the mushrooms to the pan and season with a pinch of black pepper. Fry for 8-10 mins, stirring the mushrooms till they're juicy and tender looking. Scoop out of the pan. Add the halved tomatoes to the pan, cut side down, and fry for 1-2 mins till lightly charred. Turn over and fry for 1-2 mins till tender. Scoop out of the pan and set aside.

5. Return the mushroosm to the empty pan, scooping them into one-third of the pan. Spoon the lardons into another one-third of the pan, then pile the chipolatas up in the final one-third. Tip the beans into the pan and spread them out across the pan, then crack in 4 eggs. Dot the tomatoes over the top of the pan. Pop a lid or baking tray over the frying pan and turn down the heat to low. Cook for 8-15 mins, depending on how runny you like your egg yolks.

6. While the breakfast cooks, roughly chop a handful of parsley.

7. When the eggs are done to your liking, spoon the breakfast onto 4 warm plates, making sure everyone gets a bit of everything. Sprinkle with the chopped parsley and serve with the hot buttered toast.