For this recipe, you’ll need a cast iron pan to cook everything in and a Roccbox sized tray to hold the ingredients and ‘flash’ them at the end.
As Roccbox is coming up to temperature, start cooking the sausages in your pan with a little oil. Tossing and turning regularly, the sausages should be done after around 8 minutes but check they are cooked before transferring to your tray.
Next up is the bacon! You may need to add a little more oil to the pan before carefully laying your rashers into the pan and cooking in Roccbox. Take the bacon to just under where you would want to eat it i.e if you like your bacon super crispy, don’t quite go all the way here as we’re flashing everything again remember!
Once the bacon is done, transfer to the tray with the sausage and cook the black pudding slices for around 2 minutes on each side before adding them to the tray.
Next, add a splash more oil, pop in the vine tomatoes, sprinkles over the smoked paprika and season well. Cook the tomatoes until they begin to blister and just start to blacken, remove from the pan and add to the tray.
Add the butter to the pan with the rosemary and return to Roccbox until the butter and fat begin to foam, then add the mushrooms and season well. Cook these for around 3 minutes, tossing occasionally and add them to the tray with everything else once cooked.
Return the tray to Roccbox to heat everything back through for a minute or two and serve!