Cut the sausages up into bite-sized pieces and fry them in a pan with a tiny bit of oil until completely cooked through. Leave to one side on some kitchen paper to drain.

Drain most of the oil out of the pan.

Place the mushrooms into the pan and cook for around ten minutes until soft and juicy.

Lay the slices of bread into a 9"x9" baking tray and top with the cooked sausage and mushrooms.

Beat the eggs, milk, sage, onion powder, salt and pepper together and pour it over the bread.

Top with grated cheese.

Lightly cover the baking tray with plastic wrap and place a tray of the same size or smaller on top, covering as much of the strata as you can. Weigh it down with something heavy - such as filled jars or cans - and place in the fridge for 2-24 hours.

When you're ready to eat, remove the weights, second baking tray and plastic wrap from the strata and bake in a 180C/350F preheated oven for around 45 minutes, or until the cheese is brown and bubbly.