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A Full English is a coordination exercise more than a recipe. You're cooking eight different things on one or two pans and they all need to land on the plate hot. The order below front-loads the slow items (sausages, chips) and finishes with the fast ones (eggs, fried bread) so the slowest things have a chance to rest while the quickest are still in the pan.
A medium potato grates fine (on a box grater); a small onion grates the same way. The grated potato and onion squeeze in a clean tea towel to extract excess water. They combine with mince, egg, turmeric, salt, pepper and a touch of cinnamon into a paste. The paste rests for 30 minutes (firms up; the salt seasons through). Shaped into 12 oval patties, about 8 cm long, 1 cm thick. Shallow-fried in sunflower oil 3 minutes per side until deep gold.
Aubergines and potatoes pan-fry or roast separately. Lamb mince cooks down with onion, garlic, cinnamon and tomato into a rich ragù. The layers go into a deep dish, topped with a cheese-rich béchamel that sets golden in the oven.
Maris Piper or floury potatoes peel and cube 2 ½ cm. Double-cook for shatter-crisp shell + fluffy interior: blanch / boil for 8 minutes till just tender, drain, cool slightly. Brava sauce: olive oil heats with garlic and a touch of flour; smoked paprika + cayenne stir in 30 seconds; tomato passata, sherry vinegar, salt, sugar; simmer for 15 minutes; blend if you want a smooth sauce or leave rustic. Optional garlic aioli: garlic-and-egg-yolk mayonnaise. Potatoes fry in hot oil 6-8 minutes till deep gold. Plate with sauce zigzagged over; aioli alongside.
Eggs hard-boil; cool; peel; quarter. New potatoes simmer in salted water until tender; drain; halve while warm; toss with a spoon of vinegar. Green beans blanch briefly; cool. Tomatoes wedge (the best you can find). The dressing: red wine vinegar, olive oil, Dijon mustard, crushed garlic, salt and pepper whisks together. Composition on a wide platter: a base of lettuce leaves (optional, traditional purists skip), then arranged piles of each cooked / prepared ingredient, wedges of tomato, halved eggs, halved potatoes, green beans, drained tuna chunks, niçoise olives, anchovy fillets. Drizzled with the dressing. Scattered with basil. Eaten with crusty bread.
A classic Provençal salad featuring seared tuna, hard-boiled eggs, and crispy serrano anchovies over fresh greens with potatoes and green beans. The herb-infused tarragon dressing ties all the vibrant components together.