THE GREAT MORNING BREAKFAST BAP

Set yourself up for the day with a filling breakfast bap that features sausages, chips, bacon, beans and an egg to give you a big energy boost

Tomorrow is Father’s Day, and while some of us may not be able to spend the day with our dads, hopefully I can give you some ideas of how to treat him with food.

Nothing says I love you like a doorstep delivery, so how about making him a cheeseboard gift box? Pack it with a nice chunk of cheddar, some crackers and this homemade piccalilli.

Or if he’s got a sweet tooth he’ll love a tin of chocolate tiffin packed with crushed biscuits and raisins.

And if you live with your dad or you’re helping your children do something special for their father, these breakfast baps make the perfect brekkie in bed.

PREP: 5 MINS COOK: 45 MINS

SERVES 4

2 tbsp sunflower oil

4 pork sausages

3 handfuls frozen chips 4 rashers smoked back bacon 4 eggs

4 large floury soft white baps 400g can baked beans butter, ketchup and brown sauce, to serve

1 Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.

2 Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.

3 Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.