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Method

1. For the tomato fondue, put a medium-sized saucepan over a medium heat and add the olive oil. Once warm, add the onion, garlic, bay leaf, thyme and a pinch of sea salt. Cook for 3–4 minutes until soft and the onions are translucent.

2. Add the brown sugar and stir until the sugar starts to melt. Add the white wine vinegar and turn up the heat. Once the vinegar has reduced to nothing, add the tinned tomatoes. Turn down to a simmer and cook the sauce until it has thickened. Once cooked and thick, remove the pan from the heat. Check the seasoning and add the last 5ml white wine vinegar to taste. Keeps for up to five days if stored in an airtight container in the fridge.

3. For the muffins, whisk the flour, salt, sugar and yeast together in a large bowl. Combine the melted butter and warm water in a small bowl. Slowly pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine.

4. Lightly flour a work surface, turn the dough out onto it, then knead by hand for 4–5 minutes until it forms a smooth dough. Let the dough rest for 20 minutes. For maximum flavour, place the dough in the fridge overnight to cold-ferment – 24-hour fermentation is ideal.

5. Meanwhile, lightly coat a baking tray with semolina flour and set aside. Divide the dough into 12 equal portions (about 85g/3oz each). Using floured hands, place a portion of dough in your hand and rotate it with both hands in a circular motion while pressing down on the dough. This will create a ball with no seams. If the dough gets sticky, coat your hands with a little bit more flour. Coat the ball with semolina flour, then place it on the semolina-covered tray. Repeat with the remaining portions of dough.

6. Cover the tray with cling film and let the dough prove for at least 3–5 hours in a warm, draught-free place. The dough balls will just about double in size.

7. To cook your muffins, take a heavy-bottomed, non-stick frying pan and heat it over a medium heat for 10–15 minutes, until droplets of water sizzle when dripped onto the surface. Brush or pour some of the melted butter or ghee over the pan. Be generous: you really want to coat the entire surface as well as you can. The butter should begin to lightly bubble as soon as you apply it to the surface. Place the dough balls in the frying pan, a few at a time, and cook for 5 minutes. Once golden on the bottom, flip, adding more butter or ghee as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape. Once the second side is golden (about 5 minutes), remove and transfer to a wire rack to cool.

8. Now prepare the sausagemeat. Divide the sausagemeat into 110g/4oz patties. Heat the vegetable oil in a large frying pan over a high heat. Place the patties in the frying pan and fry on each side for 4 minutes, like a burger, until cooked. Take the patties out of the pan and place on a rack.

9. Cut the muffins in half and toast them in the same frying pan that you used for the sausagemeat, so they soak up all that flavoursome pork fat from the patties. Place the toasted muffins on a board, ready to build.

10. With the same frying pan, fry the eggs and finish with some sea salt and cracked black pepper.

11. Warm the tomato fondue in a small pan.

12. Place the grated cheese on the patties and melt under the grill or in the oven.

13. To serve, spread the tomato fondue on all the toasted muffins. Place the cheese patties on top of the fondue, and top with the fried egg. Place the muffin lids on top.