2 In another dish place whole tomatoes - the vine-ripened type are nice. Leave on their branching stalks, season with salt, pepper, a sprinkle of sugar and a good glug of olive oil.
3 Layer your bacon on a rack and sit on a third baking dish. Boil some chunky dices of potato until just cooked. Drain well and put back on the stove for a moment to steam dry.
4 Break two eggs per person into a bowl and stir together with a fork, swirling the yolks into the whites but not beating.
5 Organise two pots, one with a good dob of butter to scramble your eggs in, one ½ full of cooking oil for the potatoes.
6 Put the sausages and tomatoes in the oven.
7 Make a jug of spiced tomato juice mix - season with Worcester Sauce, Tabasco (or Hot! Samoan Boys chilli sauce) a squeeze of lemon and salt and pepper.
8 Put this on your table with a bottle of vodka, a bowl of ice and glasses. Fill another jug with orange juice and garnish with some mint and orange slices.
9 Set up your table with plates, cutlery and napkins, butter for toast, extra glasses and your favourite sauces.
10 By now the tomatoes and sausages will be close to ready. Put the bacon tray in the oven.
11 Start making some toast or warming some croissants. Heat up the oil to fry the potatoes and start cooking them, draining them on kitchen towels and keeping them warm.
12 Check the bacon, sausages and tomatoes. Turn the oven off if they are cooked.
13 Melt the butter and scramble your eggs.
14 Take all the food to the table and invite your guests to help themselves and make their own Bloody Marys.
15 Sit down and enjoy before starting the coffee round. Accept all offers of help to make coffee and clean up.
Caprese salad
You could serve the yoghurt cheese followed by this deconstructed Caprese salad and grilled or toasted rustic bread.
1 Get a good bunch of basil leaves and spread these over the base of your serving platter.
2 Cut tomatoes into slices and layer over the basil leaves.
3 Crumble some fresh mozzarella over the tomatoes, season well with ground black pepper and salt and dress with a light olive oil.
* Grant Allen has been a professional cook for 30 years. He works as a caterer in Auckland. Check out Grant's Facebook page here.
