Weekend brunch bowl

This trendy brekkie bowl is the ideal way to start a lazy bank holiday morning…in fact it’s simple enough to cook on a busy bank holiday morning too! SERVES 4 Ready in 30 minutes

INGREDIENTS 6 frozen Quorn Low-fat Sausages; Low-calorie cooking spray; 8 large portobello mushrooms; 200g cherry tomatoes, halved; 4 eggs*; 2 x 415g cans baked beans; A dash of balsamic vinegar or vegetarian Worcestershire sauce; A dash of Tabasco sauce (optional, if you like a spicy kick!); Chopped fresh chives, to serve, plus whole chives to garnish

METHOD Preheat the grill to high. Cook the sausages in the oven or on the hob according to the pack instructions. Meanwhile, spray the grill pan with low-calorie cooking spray, add the mushrooms and cherry tomatoes and spray again with low-calorie cooking spray. Season to taste and grill for 5-6 minutes or until just tender.

Spray a non-stick frying pan with low-calorie cooking spray, place over a medium heat and fry the eggs until done to your liking (we used chef’s rings to make ours really neat and tidy!) Tip the beans into a pan and stir in the balsamic vinegar or vegetarian Worcestershire sauce, Tabasco sauce, if using, and salt and black pepper.

Cook on a low heat for a few minutes, stirring now and then.

Divide the beans between shallow bowls and add the mushrooms and cherry tomatoes. Slice the sausages into two or three pieces diagonally and add.

Top each bowl with a fried egg and season, then scatter the chopped chives and garnish with whole chives to serve. *The pregnant, elderly, babies, toddlers and the sick are advised not to eat raw or partially cooked eggs.