To begin, preheat your oven to 160°C. Line a tray with parchment paper to keep cooked items warm as you prepare the rest. Move on to cooking the sausages.

Heat a large frying pan over medium heat with a little oil. Add the sausages and cook slowly, turning often, until evenly browned and cooked through, about 12–15 minutes. Transfer to the tray in the oven to keep warm. Continue with the bacon.

Using the same pan, fry the bacon rashers until they are crisp at the edges but still tender. Lay them alongside the sausages in the oven tray. Proceed to the mushrooms.

Melt butter in a separate pan. Add mushrooms, season lightly with salt and pepper, and cook until they release their moisture and turn golden. Transfer them to the oven tray and move to the tomatoes.

Place halved tomatoes cut side up in the pan. Season with salt and cook gently until softened but not collapsing. Add them to the tray with the other items. Transition to the beans.

Pour baked beans into a small saucepan and heat gently over low flame, stirring occasionally. Keep warm on the hob. Move to frying bread and hash browns.

In a clean pan, heat oil or dripping. Fry each slice of bread until crisp and golden on both sides. Fry hash browns in the same pan until crunchy. Set aside with the other cooked elements. Transition to eggs.

Wipe the pan lightly, add a touch of oil, and fry eggs sunny side up or to preference. Season lightly with salt and pepper. Ensure yolks remain runny for traditional texture.

Arrange sausages, bacon, mushrooms, tomatoes, beans, fried bread, and eggs on individual plates. Serve piping hot with brown sauce or ketchup. Presentation tip: stack items neatly to highlight the variety on the platter.