This is the ideal breakfast for a frosty winter weekend morning – a pile of hearty potato cakes, rich black pudding, meaty mushrooms and soft poached egg. Cook this up before you venture outside to keep yourself warm and energized. If you’re not a fan of black pudding swap it for 4 slices of thick bacon.

1. Heat a pan of water to boiling. Add potatoes and boil for 15 minutes, or until very soft. Drain and mash.
2. Meanwhile, heat a small frying pan over a gentle heat. Add butter and onions. Fry for 10 minutes, until onions are soft but not coloured.
3. Tip potato, onion, parsley and flour into a bowl. Beat 1 of the eggs and add to bowl. Season and mix together. Divide into four. Roll each section into balls and then flatten into cakes. Chill in the fridge until cool – about 1 hour.
4. Heat the oil in a large frying pan over a medium heat. Fry potato cakes for 10 mins, mushrooms for 5 mins, and black pudding and tomatoes for 7 mins – do these in batches if your pan is not large enough, or heat another pan or two if you have them. Make sure you turn everything halfway through cooking.
5. Meanwhile, bring a small saucepan of water to boil. Add a large pinch of salt and turn off the heat. Wait until the water has just stopped boiling.
6. One at a time, crack the 2 remaining eggs into a cup and then neatly tip them into the just-stopped-boiling water. Poach eggs for 4 mins. Lift out with a slotted spoon and allow the water to drip off.
7. Stack up the potato cakes, black pudding and mushrooms, placing the egg on top. Add the tomatoes onto the side and drizzle with brown sauce. Tuck in!