• Two brioche burger buns
• Three eggs
• Six rashers unsmoked streaky bacon
• One shallot, very finely diced or grated
• Optional teaspoon of fennel seeds, crushed in the pestle and mortar
• Five chipolata sausages or three normal sausages
• Two hash browns
• Salt
• Pepper
• Frank’s Red Hot

Turn the oven to 225 and cook the hash browns.

Meanwhile, add a little oil to the big non stick and lay in the bacon before putting over a medium heat. By gently heating the bacon rather putting it straight into a hot pan, you’ll render some of the fat, making it more tender and ensuring an even cook. Bring it up to a sizzle and turn it down, keeping it at a steady gentle sizzle rather than a spitting mess.

As that’s happening, strip the skins from the sausages and mix them into one big ball in a bowl with the fennel seeds if you want, the shallot and some extra salt and pepper – be careful on the salt but generous with the pepper. If there’s space in the pan you can fry off a little piece and taste it then adjust the seasoning.

Once the bacon is pretty much done, remove it from the pan on to a chopping board or plate and turn the heat down to low, then form patties of the sausage meat and add to the pan, laying the bacon on top of the patties. When they are browned on one side, flip, reposition the bacon on top of them and continue cooking.

As those are frying, melt a knob of butter in the wok over a medium heat. Beat the eggs with a little salt and pepper, then pour into the wok. Keep the eggs moving by shaking the wok until they’re just set, then slide the omelette out onto the board and cut in half. Toast your buns on the cut side only, then assemble – omelette, Frank’s Red Hot, sausage patty, hash brown, bacon.