Instructions: Preheat oven to 220c/Gas Mark 7.

1 Combine the flour, salt and olive oil in a bowl and mix in enough warm water to make a dough. Knead firmly until smooth and free from stickiness.

Grease a medium sized shallow ovenproof pan.

2 Roll the dough out flat to the size of your pan. Put the pan on the heat, lay the dough in the pan, keep on the hob for a few minutes and drizzle with olive oil. Put in the oven for 10 minutes until golden brown and cooked.

3 Fry the bacon and eggs as normal. Remove the pizza base from the oven and turn out. Top with the eggs and bacon.

MARINATED MUSHROOMS ON GARLIC BREAD:
1 Combine 45ml/3tbsp oil, mustard and lemon juice in a bowl. Place the mushroom in an ovenproof dish and pour over the liquid. Grill the mushroom for 5-6 minutes. Toast the bread.

2 Crush the garlic, combine with the remaining oil and drizzle over the toasted bread. Top with the grilled mushroom and serve.

SAUSAGES AND HASH BROWNS SERVED WITH A ORANGE PICKLE:

1 Cut the sausages in two and fry in a shallow pan with a little oil until cooked through.

For the Hash Browns:
1 Grate the potato into a large bowl and dry with kitchen roll. Add the nutmeg to the bowl and mix in. Heat the oil in a shallow pan.

2 Add the potato mixture to the pan in small mounds and press down with the back of a spoon. Turn halfway through cooking.

ORANGE PICKLE:
1 Chop the tomato and place in a small pan over the heat. Add the remaining ingredients and stir until the marmalade has melted. Bring to the boil, reduce the heat and simmer gently to reduce.

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