Some times it’s the simple food that is the most rewarding both to cook and eat. I love a plate of good old fashioned bubble and squeak and if I’m in the mood for a bit of luxury I’ll top it with a pool of butter and a poached hens egg.


This recipe for bubble and squeak is a great way to use up all those left over veggies from a good roast dinner and if you want to dress it up a little top it with smoked salmon and crème fraiche before serving…just the ticket with a glass of something sparkling, after all even leftovers can be decadent!


250g left over roast potatoes (or a mix of roast potatoes, carrots and parsnips), roughly chopped
125g cooked, leftover,  Brussels sprouts
generous knob of butter
4 spring onions, finely chopped
2 tbsp  plain flour
Vegetable oil, to fry

Salt and pepper for seasoning



Put the potatoes or root vegetable mixture in a large bowl or saucepan and mash them roughly. Shred the Brussels sprouts and mix them with the potato.

Melt the butter in a frying pan over a medium heat and then add the spring onions. Fry for a couple of minutes ­until softened, but not browned and then tip them into the potato mixture. Season well.

Dust your hands with flour, then shape the mixture into four small, ­flattish cakes.

Refrigerate for 15 minutes to ensure that the cake hold together well when fried.

Remove the chilled cakes from the fridge and dust them lightly with flour. Pour enough oil into your frying pan to just coat the bottom. Put on a medium-high heat to warm, then add the cakes.


Fry for about three minutes on each side, so they develop a golden crust, then divide between plates and top with either a pouched egg, some fried bacon or a generous dollop of crème fraiche and some smoked salmon.   Serve immediately. Enjoy!