The breakfast pie

If you like bacon and egg, with a slice of fried bread, and perhaps black pudding, cooked in such a way that the whole thing is not only gorgeous, but healthy too. Use a ring to form the basis of the pie, and cut a base from a piece of bread along with some strips to make the side wall of the pie. Brush the bread with oil – this becomes the fried bread portion of the pie as well as the outer casing. The base obviously fits in the bottom of the ring, which should be greased, the slices are squeezed in around the edge to make the walls. I find basic white sliced bread ideal for this, but there is no reason why you cannot use home made or wholemeal or gluten free or whatever is your favourite bread! The filling is whatever you want, really. For me this involves a slice of black pudding to reinforce the base, then bacon on top of this. If you like your bacon crispy, grill it first, then cut into small pieces and place in the pie. You can put beans in the pie, tomatoes, mushrooms, sliced sausage almost anything you like really. (Actually, if you simply make the casing, bake it and then let it cool, you can make a mean pate filled parcel that is completely amazing as a starter.) You need to make a little foil cover for your pie because the next step can be disappointing of cooked too fiercely. Bake for fifteen minutes and then break an egg into the top of the pie. To keep the egg from going too hard, use the foil covering you made earlier, and bake for a further five minutes, or however long it takes to cook your egg as you like it.