A MasterChef winner who owns and runs a restaurant has shared his tips for making a 'next-level' Full English.
Kenny Tutt, 38, has tips for making the best Full English fry up possible, and the advice is quick, simple, cheap and easy to do at home.
Tutt, who owns Pitch Restaurant in Worthing, says his love of cooking was inspired by his mum, who he claims absolutely "bossed the kitchen" when he was growing up - however, when it came to making a full English, it was his dad who was in charge.
"He knew the importance of great produce and I think this is where I got my love of produce from too," he told MirrorOnline. "Super fresh eggs, dry smoked bacon, decent tomatoes and fresh crusty bread are a must in this quest for the perfect breakfast."
Tutt has a tip for making even bakes beans better than before.
He said: "Try cooking your baked beans with a good knob of salted butter. "They go super creamy. Also a small pinch of cayenne pepper adds a subtle spiciness which goes so well with bacon."
If you're poaching eggs instead of frying, Tut says: "To get a great poached egg make sure the eggs are fresh as possible," he explained. "Add a few drops of distilled vinegar as this helps set the white. Don't season the water as this breaks down the white. "
He adds: "I don't mess around with spinning the water, just gently break into boiling water and use a spoon to gently shape the egg."
He added: "To take your tomatoes to the next level, cut in half and season well with salt and pepper," instructs Tutt. "Add a good dash of olive oil and add some thyme which goes so well with tomatoes.
"Add a splash of balsamic and roast until just soft. Delicious."
