The Dole Pineapple Full English

You will need

• 4 Good quality port sausages
• 4 Rashers smoked back bacon
• 4 Rings Dole Pineapple
• 5 White mushrooms, sliced
• 2 Tomatoes, cut in half
• 2 Slices black pudding
• Baked beans
• 2 Fresh eggs
• 2 Slices white bread

Method

1. Pre-heat your oven to 180°C / gas 4.
2. Take a frying pan add a splash of vegetable oil and cook the sausages over a medium heat until they are nicely coloured, add the black pudding halfway through to crisp on both sides, place onto an oven tray lined with a piece of parchment paper.
3. Add a touch more oil and fry the mushrooms in the same pan until softened. Place these onto the tray.
4. Now fry the back bacon until it starts to crisp in a little more oil and place this onto the tray. Add the tomatoes to the tray and season with a little salt and milled pepper. Place the tray in the oven and cook for 10 minutes.
   10:00

   Start timer
5. In the pan with the bacon juices, add 2tbsp of oil and cook the bread until crisp on both sides, keep warm.
6. Fry your eggs in a little more oil to how you like your eggs.
7. Warm the beans in a small saucepan.
8. Adding wow!
   Place a griddle pan over a high heat, take the Dole pineapple rings, brush with a little oil and char on the griddle, only cook on one side as this keeps the pineapple juicy.
   
9. When you are ready to serve, remove the tray from the oven and arrange onto your serving plates. Place the beans into a small ramekin, place the eggs onto the plate and top the dish with the charred pineapple.
   
   Enjoy!