The Ultimate Father’s Day Fry Up

Happy weekend everyone! We’ve been chatting in the office this week about Fathers day and what kind of recipe we should share that Dad might like…. after a lot of back and forth we all thought a big breakfast feast was the way to go. We’ve made your life a little easier though by cooking the fry up in one huge roasting pan, which means that there’s almost no washing up, and it will look extra impressive! I love all the colours in there too. We’ve got roasted sweet potatoes, chickpeas, mushrooms, spinach and vine tomatoes, which we’ve served with a turmeric scramble (the recipe for that is in Deliciously Ella With Friends) but you can definitely swap that out for something else, if you think your Dad is more scrambled eggs than scrambled tofu! Then lots of avocado, hot sauce, salt and pepper on the side and you’re good to go. Happy breakfast everyone x


Serves: 4

Prep: 15M

Cooking: 45M

Total: 60M

Difficulty: easy


1 sweet potato

100g drained chick peas

1 tablespoon of maple syrup

1 teaspoon of ground cumin

4 large flat mushrooms

2 garlic cloves

270g cherry vine tomatoes

50g spinach

Olive oil

Salt and pepper to season


Start by draining and washing your chick peas – then dry them with some kitchen roll.

Pre-heat the oven to 200 degrees celsius (fan) and prepare your sweet potatoes. Wash them and cut into little cubes – about an inch thick. Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp ground cumin, salt and pepper. Use your hands to mix it all together, ensuring all of the sweet potatoes and chick peas have some oil on. Allow them to bake for 45 minutes until golden brown.

While the sweet potato and chick pea hash is in the oven; cut the mushrooms into large slices, then crush the garlic cloves. Place them both into a large skillet pan and drizzle them with olive oil and a sprinkle of salt and pepper. Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan – drizzle them with a little olive oil, salt and pepper. Bake in the oven for 10 minutes. After 10 minutes, add the spinach into the skillet pan and return to the oven for another 5 minutes.

When the sweet potato and chick pea hash is cooked, combine it with the ingredients in the skillet pan, along with anything else you are serving – in our case some tofu scramble (recipe in Deliciously Ella and Friends).

Serve the large skillet pan with a side of sliced avocado, some toast and a nice big smile!