The ultimate barbecue brunch

To make the barbecue beans, heat 1 tbsp olive oil in a large saucepan. Fry the onion (1) until golden, then add the celery (1 stick) and garlic (1 clove). Once the veg has softened, remove from the pan. In the same pan, cook the bacon (10 rashers) until crispy, then tip the veg back in. Stir in the chilli powder (1 tsp), vinegar (1 tbsp) and maple syrup (2 tbsp) and allow to caramelise. Add the beans (1 tin), passata (400 ml) and barbecue sauce (2 tbsp). Simmer for around 10 minutes, or until the sauce has thickened nicely.

If using a charcoal barbecue, preheat the grill. Soak four wooden skewers in water for 30 minutes. Add the kebab tomatoes (335 g), mushrooms (1 pack), onion (1), oregano (2 tsp) and chilli flakes (1 tsp) to a bowl and mix with 2 tbsp olive oil. Divide and thread the vegetables onto the skewers.

When the grill is hot, cook the bacon and cheese sausage swirl (1) until chargrilled and cooked through, then glaze with the barbecue sauce that comes with the sausage swirl. When cooked, cut the sausage swirl into quarters.

Cook the veggie kebabs on the barbecue until softened and lightly charred.

Grill the sourdough slices (8 slices) slices on each side until golden. Butter (20 g) the toast and top each slice with some of the sausage, veggie kebabs and beans. Serve with your favourite sauce and a fried egg (4), if you like.