Full English breakfast lasagne

The ultimate comfort food, this onedish take on the Full English Breakfast is naughty but so very nice. It’s packed with all your favourite breakfast bites, making it the ideal weekend brunch. It takes minutes to assemble and you can leave it to cook away while you enjoy a freshly brewed pot of tea.

Serves 4

Ready in 1 hr 10 mins, plus cooling

4 pork sausages

8 potato scones (cakes/farl) 1tbsp vegetable oil

300g mushrooms, roughly sliced

100g black pudding, roughly chopped

2 x 400g can baked beans

4 back bacon rashers

8 hash browns

3 large eggs

75ml double cream

50ml milk

4 thyme sprigs

Black pepper

12 cherry tomatoes

1 Preheat the oven to 200°C/gas 6. Place the sausages in a roasting tray and bake in the oven for 10 mins to partially cook. Remove from the oven and, once cool, cut the sausages in half lengthways.

2 Using a rolling pin, slightly flatten out the potato scones/cakes/farl. 3 Heat the oil in a frying pan over a high heat. Add the mushrooms and, stirring occasionally, cook for a few mins until golden. Remove the pan from the heat and set aside.

4 Cover the base of a 30 x 23cm ovenproof dish with 4 potato scones/ cakes/farl. If necessary, trim the scones to fit the dish. Add the sausages in a layer, then crumble over the black pudding pieces. Pour over the first can of baked beans. Cover the beans with another 4 potato scones. Next, add the mushrooms in a layer, then arrange the bacon on top. Pour over the second can of baked beans. Lastly, top with the hash browns. 5 Whisk the eggs, cream and milk in a bowl. Strip the leaves from threequarters of the thyme sprigs and stir into the mixture, setting aside the rest, and season well with pepper. Pour this eggy mixture over the assembled lasagne to fill the dish.

6 Place the ovenproof dish on a baking tray and bake in the hot oven for 30 mins or until the egg is cooked. Scatter the cherry tomatoes over the top and bake for a further 10 mins or until the lasagne is bubbling and the tomatoes are soft and juicy. Remove the dish from the oven, scatter over the reserved thyme leaves and allow to cool for 2 mins before slicing and serving.