Melt the block of 200g of butter in a non-stick Wok. Chop the bulb of Garlic into 4 quarters and then add too the melted butter, add the 2 tablespoons of Olive Oil.Add the Shop bought sausages

Fill a very large Mixing Bowl with cold tap water and then quickly plunge wash One mushroom at a time and then chop into 2 halve's and then add too the Wok - do all the rest of the mushrooms and then add these too the Wok as well - fry on a low simmer with the Wok Lid on for 20 minutes and then add the 300g of streaky bacon - fry the bacon through for 10 minutes and then place all the contents of the Wok into a large mixing bowl

Add half of the melted butter back into the non-stick Wok and then beat 4 hen eggs and then add the raw beaten eggs into the Wok and then add 6 cooked Chipolata sausages into the Wok on top of the beaten eggs and add half of the cooked mushrooms and half of the cooked bacon and then place the Wok Lid on and cook on a very high hob heat for 5 minutes and then halve the Omelette with a Wooden Spoon

Make another 4 egg omelette if you are serving 4 people