Father's Day Full Breakfast

Dice bacon and fry in a large fry pan for 5 minutes. Be careful not to make it too crispy as this will make it very difficult to blend
Add water and Shape It to a saucepan. Bring to boil over medium heat and simmer gently for 2 minutes, stirring constantly.
Pour mixture into a blender with the bacon. Blend on high speed for 3 minutes, scraping the sides as necessary.
Pour into prepared mould or tray, cover with film or mould lid and refrigerate until set.

Add tomato passata and Shape It to a saucepan. Bring to boil over medium heat and simmer gently for 2 minutes, stirring constantly.
Pour into prepared half sphere mould or tray, cover with film or mould lid and refrigerate until set.

In a large fry pan, cook the pork mince over medium heat until the mince has changed colour.
Add the red wine, spices and garlic cooking for 2 minutes to reduce the wine.
Add the chicken stock and Shape It and bring to a boil. Simmer gently for 2 minutes, stirring occasionally.
Remove from heat and pour mixture into a blender. Blend until completely smooth on high speed for 3 minutes, scraping the sides as necessary.
Pour into prepared mould or tray, cover with film or mould lid and refrigerate until set.

Whisk the milk, butter and Shape It in a small, non-stick fry pan over medium heat. Bring to the boil then simmer gently for 2 minutes, stirring gently.
Whisk in the eggs, and season with salt and pepper to taste. Continue to cook until the eggs have thickened, being careful not to overcook the eggs.
Remove from the pan, place in a blender with Thick Plus. Blend until completely smooth on high speed for 3 minutes, scraping the sides as necessary.
Season to taste and serve.