Heat the oil in a frying pan, and add the sliced mushrooms and asparagus. Season with a pinch of salt and pepper, and cook over a medium heat for about 5 minutes, until the mushrooms are soft.

Meanwhile, heat up a griddle pan (or just another frying pan, if you don’t have a griddle pan), and add the tomato cut-side down, along with the slices of halloumi. Cook for a few minutes, turning the halloumi once it’s golden brown underneath (here are some more details about how to cook halloumi, if you’re not sure).

Heat the baked beans in the microwave or in a small saucepan, stirring regularly.

Serve all the elements of the vegetarian full English breakfast together, along with some slices of toast.