8 large butcher style sausages
8 organic flat chestnut mushrooms, stems trimmed
4 organic ripe plum tomatoes, cut in half
rapeseed oil, to drizzle
8 slices black pudding
8 organic eggs
8 rindless bacon rashers
1 large Batch loaf, cut into slices
farmhouse butter, for spreading
sea salt and freshly ground black pepper
Preheat the oven to 200˚C. Put the sausages in a large sturdy non-stick roasting tin and bake in the oven for 10 minutes. Remove tin from the oven and give sausages a good shake – this will help to distribute any fat that is now in the pan. Add in the mushrooms and tomatoes and drizzle with a little rapeseed oil, then season them to taste. Return to the oven for another 10 minutes.
Remove the roasting tin from the oven and tuck in the pieces of black pudding, then quickly break in the eggs and add the rashers. Put back in the oven and cook for 6-8 minutes or until the eggs are cooked to your liking and the rashers have begun to crisp up around the edges.
Meanwhile, make your toast and butter and put a large pot of tea on to brew. Put the roasting tin straight on to the table and allow everyone to help themselves. Have small bowls of mustard and relish to hand around separately.