Cook the bacon, black pudding, sausages and hash browns according to their instructions and leave to cool.

Make the pastry by rubbing the Stork into the flour between your fingertips until it resembles a breadcrumb texture. Then add the water a little at a time until it comes together into a dough. Wrap the dough and leave to rest in the fridge for 30 minutes.

When you're ready to make your pie, divide the dough in two, roughly 2/3 to 1/3. The larger piece for the base, the other for the top.

Roll out the base and line your pie dish.

Assemble the filling by layering up the sausages, black pudding, bacon and hash browns, drizzling with brown sauce as you go.

Crack in the eggs into the pie to fill in the gaps.

Roll out the lid of the pie, sealing the edges and glazing the top with egg wash. Crimp the edges and decorate as you wish.

Bake until pastry is crisp. You need the ingredients to be hot and the eggs cooked. 40 minutes should do it, but this will depend on your oven.