English Breakfast

Chauffer the flat Griller plate over a low Chauffer, on top of 2 rings/flames if it fits, and brush sparingly with light Huile d'olive.

Cuire the sausages first

Ajouter the sausages to the hot Griller plate/the coolest part if there is one and allow to Cuire slowly for about 15-20 minutes, turning occasionally, until golden

After the first 10 minutes, increase the Chauffer to medium before beginning to Cuire the other ingredients

If you are struggling for space, completely Cuire 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 Griller plate and Frire 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 Champignon top

Assaisonner with Sel and Poivre and drizzle over a little Huile d'olive

Place stalk-side up on the Griller plate and Cuire 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, Couper the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife Retirer the green 'eye'

Assaisonner with Sel and Poivre and drizzle with a little Huile d'olive

Place Couper-side down on the Griller plate and Cuire without moving for 2 minutes

Gently turn over and Assaisonner again

Cuire for a further 2-3 minutes until tender but still holding their shape.

For the black pudding, Couper the black pudding into 3-4 slices and Retirer the skin

Place on the Griller plate and Cuire for 1½-2 minutes each side until slightly crispy.

For 'proper' fried Pain it's best to Cuire it in a separate pan

Ideally, use Pain that is a couple of days old

Chauffer a frying pan to a medium Chauffer and Couvrir the base with oil

Ajouter the Pain and Cuire for 2-3 minutes each side until crispy and golden

If the pan becomes too dry, Ajouter a little more oil

For a richer flavour, Ajouter a knob of Beurre after you turn the Trancher.

For the fried Œufs, break the Œuf straight into the pan with the fried Pain and leave for 30 seconds

Ajouter a good knob of Beurre and lightly splash/baste the Œuf with the Beurre when melted

Cuire to your preferred stage, Assaisonner and gently Retirer with a Poisson Trancher.

Once all the ingredients are cooked, Servir on warm plates and enjoy straight away with a good squeeze of Tomate ketchup or brown sauce.