Traditional English Breakfast with Gymkhana Fine Foods

4 large eggs 80g Gymkhana Roasted Garlic and Chilli Marinade 1 tomato and fresh coriander, chopped (for garnish) 4 pork sausages 100g Gymkhana Vindaloo Cooking Sauce 5 rashers streaky bacon 1 tbsp Gymkhana Roasted Garlic and Chilli Marinade Freshly ground black pepper 1 can (400g) baked beans 100g Gymkhana Butter Masala Cooking Sauce 2 medium tomatoes, halved 1 tbsp Gymkhana Tandoori Onion Chutney 4 large portobello mushrooms 2 tbsp Gymkhana Tandoori Onion Chutney 1 beef bone marrow, halved lengthwise 2 tbsp Gymkhana Rogan Josh Cooking Sauce

Prepare the Eggs: In a medium skillet, heat 1 tsp oil over a medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3 minutes. Drizzle the Gymkhana Roasted Chilli Garlic Marinade evenly over each egg, letting it cook just until fragrant, about 1 minute more. Serve topped with chopped tomatoes and coriander. Cook the Sausages: Preheat a grill or griddle to a medium-high heat. Grill the sausages until golden brown and cooked through, about 8-10 minutes. Once cooked, transfer to a bowl and toss with the Gymkhana Vindaloo Sauce, coating each sausage thoroughly. Prepare the Bacon: Rub each rasher of bacon with a bit of the Gymkhana Roasted Garlic and Chilli Marinade and sprinkle with freshly ground black pepper. Grill or pan-fry the bacon over a medium-high heat until crispy and caramelised, about 3-4 minutes per side. Heat the Baked Beans: Pour the baked beans into a small saucepan or cast-iron skillet. Stir in Gymkhana Butter Masala Cooking Sauce and heat gently over a medium heat, stirring occasionally, until warmed through. Grill the Tomatoes and Mushrooms: For the tomatoes, spread a thin layer of Gymkhana Tandoori Onion Chutney over each cut half, and bake at 180°C (350°F) for 10-12 minutes until softened. For the mushrooms, brush each with a generous coating of the Gymkhana Tandoori Onion Chutney and bake alongside the tomatoes until tender, about 10 minutes. Prepare the Bone Marrow: Rub the cut side of each beef marrow bone with Gymkhana Rogan Josh Cooking Sauce. Roast at 200°C (400°F) for 15-20 minutes until the marrow is bubbling and golden. Naan with Cheese and Chilli: Place the halved naan breads on a baking sheet. Sprinkle with grated cheese, sliced red chilli, and fresh coriander. Broil or grill until the cheese melts and begins to brown, about 3-4 minutes. Assemble and Serve: Place the cheese naan onto the dish. Arrange all components on top. Serve hot, with baked beans in a side dish and bone marrow.