You don’t have to be vegan to love this breakfast and it’s ideal if you’re cooking for a gang.
Preheat the oven to 170°C/gas mark 3.
Peel the shallots and place on a baking sheet with a good drizzle of oil, a few grinds of the pink Himalayan salt, some thyme sprigs from the pack and the rosemary. Place the tomatoes and mushrooms on the same tray. Make three cuts into the top of each mushroom, then drizzle with oil and season with salt.
Mix the baked potatoes, including the skins, with 1 tablespoon of oil, a couple grinds of salt and the roughly chopped parsley and sage from the pack. Shape the potato mix into slider patties and place on a separate baking sheet.
Bake the two sheets of vegetables in the oven for 18 minutes, until cooked through.
Meanwhile, to make the baked beans, heat a splash of oil in a small saucepan set over a medium heat. Add the spring onions and garlic and cook for 5 minutes, until soft and translucent. Add the thyme, brown sugar, tamari, tomato purée and smoked paprika and cook for a couple more minutes. Stir in the beans and passata and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little. Using a potato masher, lightly mash the beans a couple of times, then stir with a wooden spoon and season generously with black pepper. To make the green catsup, pick all the leaves from the herbs and put in a food processor with one of the roasted shallots from the tray and the chilli, lemon juice, water, honey and a couple grinds of salt. Blend until smooth and store in a sealed jar in the fridge.
Cut the crusts from the bread, brush with olive oil and season with a couple grinds of salt. Add to the potato tray for the last 5 minutes of the cooking time to toast.
To serve, give the cooked mushrooms, tomatoes and shallots a good squeeze of lemon and plate up with the crisped bread, potato cakes and beans. Serve the green catsup on the side.