Heat the oven to 150°C. Slice the tomatoes in half and lay on a baking sheet, cut side up. Dab a a little vinegar onto each tomato half and sprinkle over the oregano. Roast for about an hour until dried out, but still a little moist. Season with a little flaky salt and plenty of pepper.

Slice the potatoes thinly (about 2mm), then stack the slices and cut into 1-2cm diamond shapes. Heat a good drizzle of oil over medium heat in a heavy frying pan until hot. Sprinkle the potatoes in an even layer and leave to cook undisturbed until a crust has formed on that layer (a few minutes), then sir and repeat. When everything is nicely browned, chop the herbs and sprinkle over  with ¼ teaspoon flaky salt and plenty of pepper.

Raise the oven to 200°C. Mix together the butter and garlic and season if using unsalted butter. Arrange the mushrooms, gills down, on a baking tray and roast for 10 minutes to remove some water. Take out of the oven, spread over the butter and roast for a further 10 minutes.

Mix the nutritional yeast and paprika with about 2 tablespoons oil on a flat plate. Coat the halloumi slices and marinate for 20 minutes. When you’re ready to serve, heat a heavy frying pan over medium heat until hot and fry the slices until well browned on both sides.

Beat the eggs to combine and season with ½ teaspoon flaky salt. Heat a little butter or oil in a medium saucepan over medium heat and cook, stirring frequently, until very creamy and just cooked. Drizzle over the cream.

If you’re worried about timing, everything except the eggs can be kept warm in a low oven. When everything is ready, reheat the chana masala (if using), slice and season the avocado with a little flaky salt and toast and butter the bread.