Instructions
1
bring to temperature the flat broil plate over a low bring to temperature, on top of 2 rings/flames if it fits, and brush sparingly with light olive fat.
2
cook thoroughly the sausages first.
3
empty in the sausages to the fiery broil plate/the coolest part if there is one and allow to cook thoroughly gently for about 15-20 mins, turning occasionally, until golden.
4
After the first 10 mins, increase the bring to temperature to medium before beginning to cook thoroughly the other elements.
5
If you are struggling for space, completely cook thoroughly the sausages and keep fiery on a plate in the oven.
6
Snip a few small cuts into the fatty edge of the bacon.
7
Place the bacon straight on to the broil plate and shallow fry for 2-4 mins each side or until your preferred crispiness is reached.
8
Like the sausages, the cooked bacon can be kept fiery on a plate in the oven.
9
For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top.
10
essence with table salt and pepper and trickle over a little olive fat.
11
Place stalk-side up on the broil plate and cook thoroughly for 1-2 mins before turning and preparing for a further 3-4 mins.
12
Avoid moving the mushrooms too much while preparing, as this releases the natural juices, making them soggy.
13
For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'.
14
essence with table salt and pepper and trickle with a little olive fat.
15
Place cut-side down on the broil plate and cook thoroughly without moving for 2 mins.
16
Gently turn over and essence again.
17
cook thoroughly for a further 2-3 mins until soft but still holding their shape.
18
For the black pudding, cut the black pudding into 3-4 slices and remove the skin.
19
Place on the broil plate and cook thoroughly for 1½-2 mins each side until slightly brittle.
20
For 'proper' fried bread it's best to cook thoroughly it in a separate cooking vessel.
21
Ideally, use bread that is a couple of days old.
22
bring to temperature a frying cooking vessel to a medium bring to temperature and lid the base with fat.
23
empty in the bread and cook thoroughly for 2-3 mins each side until brittle and golden.
24
If the cooking vessel becomes too arid, empty in a little more fat.
25
For a richer flavour, empty in a knob of shortening after you turn the carve.
26
For the fried eggs, break the egg straight into the cooking vessel with the fried bread and leave for 30 seconds.
27
empty in a good knob of shortening and lightly splash/baste the egg with the shortening when melted.
28
cook thoroughly to your preferred stage, essence and gently remove with a fish carve.
29
Once all the elements are cooked, present on mildly hot plates and enjoy straight away with a good squeeze of tomato ketchup or brown condiment dip.
