Design & Branding Studio of Matt Gray


Chock full of sandwich recipes, suggestions and ideas.

The full English

This should put your stomach in good stead for today's rugby.


Serves 1

1 cumberland sausage

1 tsp olive oil

2 rashers of thick-cut unsmoked bacon

1 medium-sized free range egg

A small knob of butter

1/2 avocado, sliced

1 tsp English mustard

1 tbsp tomato & red pepper relish

1 small granary baguette

Pre-heat the oven to 180ºC, put the sausage on a baking tray and cook for 20-25 minutes, turning occasionally.

After about 15 minutes, heat the olive oil in a frying pan over a medium heat and cook the bacon to your own preference. Personally, I like it nice and crispy to give the sandwich a bit of crunch.

Meanwhile, whisk the eggs in a bowl and add a small pinch of salt.

Melt the small knob of butter in a saucepan over a medium-low heat. Once it's stopped bubbling and beginning to give off a slightly nutty aroma, add it slowly to the eggs whilst whisking together gently.

Pour the mixture back into the saucepan and place back on the hob over a medium-low heat for 5–6 minutes. Make sure you continually stir the eggs so that they don’t stick to the pan.

Slice the baguette open lengthways and spread the relish and mustard on either side.

Take the sausage out of the oven, cut it in half lengthways and place on top of the mustard side of the baguette. Now, layer up the other ingredients as shown in the image above and settle into your favourite chair in-front of the TV.