Full English breakfast

Cut the potatoes into half inch chunks and put them into cold salted water.

Bring to a rolling boil and cook 10 to 12 minutes until completely tender, then lift out onto a rimmed baking sheet.

Boil the shredded cabbage in the same water for about eight minutes.

Rice the potatoes to a smooth fluffy mash; mashing by hand works but is less light.

Return the potatoes to the warm pot with the cooked cabbage and the onion sauteed in the butter.

Season with kosher salt and black pepper and mix until evenly distributed.

Heat the Heinz beans in a pot; cook everything else on one flat top so the meat fats, vegetables and eggs intermingle.

Set up hot and cool zones: the searing spots hot enough to make canola oil lightly smoke, about 225 centigrade.

Start the bangers and back bacon; once seared the bacon can wait in the cooler zone.

Move them aside, add butter and saute the quartered mushrooms eight to nine minutes to drive off their moisture.

Re-oil the other searing zone and press down two fistfuls of the bubble and squeak, searing 30 to 90 seconds per side and re-oiling on the flip so a crisp crust forms.

Sear the slices of black pudding quickly on both sides and keep warm.

Re-oil and sear the cherry tomatoes on the vine.

Toast the buttered bread 15 to 30 seconds per side until lightly browned.

Re-oil and fry the eggs, flipping to over easy.

Arrange everything on the biggest possible platter so each ingredient is on display.