Rustling up a hearty breakfast has never been easier – this British brunch combines your classic fry-up ingredients and roasts in one-pan, making it super simple and enhancing all of the gorgeous flavours. You can even add eggs into the tray towards the end of the roasting time, for a little extra deliciousness.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a tray, drizzle with 1 tbsp oil, then roast for 20 minutes.
- Add the mushrooms, black pudding, bacon and tomatoes; drizzle with 1 tbsp oil. Season with black pepper, then roast for 25 minutes. Garnish with the parsley.
Tip: To make this brunch more substantial, break 6 eggs into the tray and bake for the final 6-8 minutes, until cooked through.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.