The “full French”

Serves: 4

Everyone knows the classic “full English” but have you ever heard of the “full French. A tasty alternative to the classic with Boudin noir being the French equivalent of black pudding.

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Ingredients

• 6 Toulouse sausages
• 6-8 small flat mushrooms
• 3 medium tomatoes, halved
• Olive oil to drizzle
• 1 tbsp Bonne Maman Bitter Orange Marmalade
• 1 tbsp chopped fresh thyme sprigs
• 6 slices boudin noir
• 6 rashers
• 6 large free-range eggs

Directions

1Heat the oven to 200°C/fan 180°C/gas mark 6. Put the sausages in a large, sturdy non-stick roasting tin and bake in the oven for 10 minutes.

2Remove the tin from the oven and turn the sausages. Add the mushrooms and tomatoes, and drizzle with a little olive oil, then dot the tomatoes with the marmalade, thyme and seasoning. Return to the oven for another 10 minutes.

3Remove the tin from the oven and cook for a further 5 minutes. Crack in the eggs and return the roasting tin to the oven for 6-8 minutes or until the eggs are cooked how you like them.

4Then allow everyone to help themselves.