Full English Breakfast

Start with the sausages. Place them on the hot grill plate — or the coolest part if your grill has one — and let them cook slowly for about 15–20 minutes, turning occasionally, until they're a deep golden brown.

After the first 10 minutes, increase the heat to medium before you start on the other components. If you're short on space, cook the sausages through, then transfer them to a plate and keep them warm in the oven.

Clean the mushrooms by brushing away any dirt and trim the stalks so they're level with the caps. Season them with salt and pepper, then drizzle with a little olive oil. Place them stalk-side up on the grill plate and cook for 1–2 minutes.

Flip the mushrooms and cook for another 3–4 minutes. Try not to move them around too much while they cook; too much agitation releases their natural juices and can make them soggy.

Cut the tomatoes across the center (or in half lengthwise if using plum tomatoes) and use a small, sharp knife to remove the green 'eye'. Season them with salt and pepper and drizzle with a little olive oil.

Place the tomatoes cut-side down on the grill plate and cook without moving them for 2 minutes. Gently turn them over, season again, and cook for another 2–3 minutes until they are tender but still hold their shape.

For genuinely good fried bread, it's best to use a separate pan. Day-old bread works particularly well here. Heat a frying pan to medium heat and cover the base with oil. Add the bread and cook for 2–3 minutes per side until it's crispy and golden brown.

If the pan starts to look dry, add a little more oil. For an extra layer of richness, drop in a knob of butter after you flip the slice.