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TOMS’S BIG FRY-UP

SERVES 2

516 CALORIES PER SERVING

I love a good fry-up and this hearty full English, with a few changes to cut the fat, will help you build strength, keep hunger at bay and make the most of a weekend morning. Make sure you remove all visible fat from the bacon and use high-meat-content sausages.

2 sausages

2 rashers of bacon

drizzle of olive oil

2 eggs

1 plum tomato, halved

½ quantity home-made beans (see here) or ½ can baked beans

SWEET POTATO ROSTI

1 tsp olive oil

200g sweet potato, grated

2 spring onions, chopped

1 large egg, beaten

2 tbsp freshly chopped parsley

couple of splashes of Worcestershire sauce (optional)

salt and freshly ground black pepper

1 Heat a large frying pan (or use a Master Pan) until hot and add the sausages. Cook them for about 15 minutes, turning them regularly until golden brown. Add the rashers of bacon to the pan after about 10 minutes and cook them until they’re golden and crisp.

2 Add a drizzle of oil to the pan and fry the eggs, trying to keep the white to one side only and leaving space for the tomato. Cook until the whites are set and the yolks are done to your liking. You may find it useful to put a lid on the pan at this stage to help the eggs cook. Add the tomato, cut-side down, tucking it in around the sausages and bacon. Heat the baked beans in a separate pan.

3 While the sausages and bacon are cooking, make the rosti. Heat the oil in a separate medium frying pan. Mix together the grated sweet potato, spring onions, egg, parsley and Worcestershire sauce, if using, and season well. Spoon the mixture into the heated frying pan and squash it down with the back of a spoon until it covers the base. Cook for about 4 minutes until the mixture is golden underneath.

4 Slide the rosti on to a plate, then flip it over and back into the pan to cook the other side. If you find this difficult, just flip pieces of rosti over in the pan and squash them back together again. Cook for a further 4 minutes, again until golden underneath. Alternatively, divide the mixture roughly into 4 and cook as smaller rostis, following the method above.

5 Slice the rosti in half and put half on each plate. Serve the sausages, bacon, tomatoes, eggs and beans too and tuck in.