Preheat the oven to 220C/fan 200C/gas 7. Place the hash browns onto a baking tray and cook for 18 minutes, turning once halfway through. Alternatively, cook them in the air fryer at 180C for 15 minutes, turning once halfway through. Put the beans into a small microwavable bowl and set aside until ready to heat.

After the hash browns having been cooking for 5 minutes, heat the grill to high. Once hot, place the chipolatas in the grill and cook for 2 minutes, turn the sausages, then add the slices of black pudding and cook for 3 minutes.

Turn the sausages again and the black pudding and add the rashers of bacon. Cook for another 4 minutes, then turn the sausages, black pudding and bacon and cook for 1 more minute. Once cooked, roughly chop the slice of black pudding into chunks.

Meanwhile, in a small saucepan melt the butter over a medium heat. When the butter is just starting to foam, reduce the heat slightly and add the beaten eggs. Season lightly with salt and freshly ground black pepper and stir gently until they are mostly set (approx. 1 to 1.5 minutes). Remove from the heat and stir in the milk.

Heat the beans in the microwave on high for 30 seconds to 1 minute, depending on the power of your microwave. Then warm the flour tortillas on a plate, for 10 to 20 seconds.

To assemble – in the centre of each tortilla, layer 2 rashers of bacon, scrambled eggs, half the chopped black pudding, 2 sausages, and finally 2 tbsp of beans. Fold in the 2 sides and tightly roll up each tortilla. Serve with a hash brown on the side and sauce, if you fancy.