Full English breakfast spice bag with hash brown bites

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a large kettle BBQ for two-zone cooking, with coals on one side and a clear indirect side. Aim for 220°C with the lid down. Have a sturdy roasting tray, a large cast-iron frying pan and a small saucepan ready. Mix all the salt-and-chilli seasoning ingredients in a bowl.

2. 02

   Step 2GET THE BITES CRISPING

   Spread the frozen hash brown bites in a single layer on the roasting tray. Put it over indirect heat, close the lid and cook for 30–40 minutes, or according to the packet instructions, turning halfway and rotating the tray for even colour. Give them space. A heap of potato steams; a single layer crunches.

3. 03

   Step 3SAUSAGES AND SPICY BEANS

   Once the bites have had 5 minutes, place the sausages on the indirect grate beside the tray. Cook for 25–30 minutes, turning regularly, then briefly colour them over direct heat. Check the centre reaches 75°C. Meanwhile, combine all the bean ingredients in the saucepan and heat gently at the edge of the fire for 10–15 minutes, stirring often. Keep hot over gentle indirect heat, adding a splash of water if they thicken too much.

4. 04

   Step 4BUILD THE BREAKFAST CRUNCH

   While the sausages cook, heat the frying pan over medium direct heat. Fry the bacon for 6–10 minutes, turning until cooked and crisp, then transfer to a warm tray. Pour off excess fat into a heatproof container. Add 5 ml of the oil and fry the black pudding for 3–4 minutes per side, following its packet instructions and making sure it is piping hot throughout. Transfer to the tray and keep warm on the coolest indirect edge.

5. 05

   Step 5COLOUR THE VEG

   Add 15 ml of oil to the pan, then fry the mushrooms for 4–5 minutes until browned and their released moisture has evaporated. Add the onion and red pepper and cook for another 4–5 minutes. Add the whole tomatoes and chilli for 2–3 minutes, just until the tomatoes blister without collapsing. Stir in the garlic for the final minute. Transfer to a large warm bowl with a slotted spoon, leaving any liquid behind.

6. 06

   Step 6REST, THEN CHOP

   Rest the cooked sausages, bacon and black pudding off the heat for 5 minutes before cutting. Leave the bacon uncovered so it stays crisp. Cut the sausages into chunky pieces, snip the bacon into strips and break the black pudding into generous nuggets. Check the hash brown bites: they should be deeply golden and crisp. If needed, give them a few more minutes while you cook the eggs.

7. 07

   Step 7FRY THE EGGS

   Wipe the frying pan clean with kitchen paper held in tongs, then add the remaining 10 ml of oil. Set it over medium direct heat and crack in the eggs. Fry for 3–5 minutes until the whites are fully set, cooking the yolks to your liking. Move the pan away from the coals if the bottoms colour before the whites set.

8. 08

   Step 8SHAKE IT UP

   Add the hot hash brown bites and chopped meats to the bowl of vegetables. Scatter over half the seasoning and most of the spring onions, then toss gently. Taste a bite and add more seasoning as needed — bacon and black pudding already bring plenty of salt. Divide between four greaseproof-lined bowls or open paper takeaway bags, top each with an egg and finish with the remaining spring onions. Serve immediately with the spicy beans in separate pots. Crunch protected. Job done.