THE FRY

Serves 2

Irish butter or olive oil

4 sausages

2 slices of black pudding

2 slices of white pudding

2 ripe tomatoes, halved

2 Portobello mushrooms, stalks removed 1 x 200g/7oz tin of baked beans

4 bacon rashers (back bacon)

4 slices of bread

2 eggs

1 Heat a bit of butter (or oil) in a frying pan over a medium-high heat. Prick the sausages a few times with a fork and add to the pan. Cook, turning occasionally, for about 10 minutes until browned on all sides and cooked through. Transfer to a plate and place in a warm oven.

2 Add the pudding, tomatoes and mushrooms to the pan and cook for 10 minutes until soft. The juices from the black pudding should run clear when pierced.

Add to the plate with the sausages in the oven to keep warm.

3 Add the beans to a small saucepan over a medium-low heat. Cook, stirring, for five minutes until warmed through.

4 Cook the rashers in the pan for 3-4 minutes per side until they are cooked through but not too crispy.

5 Pop the bread in the toaster.

6 Heat a bit of butter in the pan and crack the eggs in to fry. Cook for two minutes, then flip and cook for 30 seconds until the whites are set but the yolk is still runny.

7 Divide everything between two plates and serve hot with buttery toast.

Per Serving 591kcals, 29.2g fat (8.8g saturated), 39.8g carbs, 6g sugars, 40.8g protein, 11.5g fibre, 0.71g sodium