You will need:

(Serves 4)

  • 6 Lincolnshire sausages
  • 4-8 rashers unsmoked Wiltshire bacon
  • 4 ripe vine tomatoes, halved

For the waffles (or pancakes):

  • 250g flour
  • 11/2 tsp baking powder
  • 1/2 red onion, finely chopped
  • 50g West Country Cheddar cheese, grated
  • 2 large eggs, lightly beaten
  • 250ml semi-skimmed milk
  • 2 tsp rapeseed oil or butter


  • Preheat the oven to 190C, gas mark 5. Place the sausages on non-stick baking tray and cook for 12 minutes. Add the bacon and tomato halves and continue to cook for 10-12 minutes until the sausages are thoroughly cooked and the bacon is crispy.
  • Meanwhile, make the batter for the waffles. Sift the flour and baking powder into a large bowl. Make a well in the centre and stir in the onion and cheese.
  • Mix the eggs into the milk and pour it into the well. Season, mix well and set aside.
  • Heat the waffle iron and grease with butter if necessary. Once hot, add large spoonfuls of the batter. Cook for 4-5 minutes until cooked through and transfer to warm plates.
  • Cut the sausages in half and layer in the waffles with the bacon and tomatoes.
  • If you don't have a waffle iron, you can use the batter to make pancakes. Cook them in a large non-stick frying pan for 2-3 minutes on each side.

  • Nutritional info: per portion with 4 bacon rashers:

    603 kcals; 34g protein; 27g fat; 11g saturates; 61g carbohydrate; 9g sugars; 4.5g dietary fibre; 915mg sodium.