Serves 1 – easily multiplied

• 1 large flat mushroom
• slice of black pudding
• 1 breakfast sausage
• 3 rashers of streaky bacon

Brush the mushroom free of any dirt, peel and de-stalk. Crumble black pudding over the gills.

Remove the sausage-meat from its casing and break up with a fork. Form into a loose patty and place on top of the black pudding. Ease the meat across to the edge of the mushroom.

Cut each slice of streaky bacon in half and arrange all six strips in a lattice effect over the top of the sausage-meat. Tuck the ends under and place on a baking sheet.

Cover with cling film and place in the fridge until needed.

To cook: Allow everything to return to room temperature and pre-heat the oven to 200ºC/Gas Mark 6/400ºF. Cook for 30 minutes. Aga: Roasting Oven on 2nd set of runners for 30 minutes.

Serve with fried egg and roasted tomatoes. Eat.