Bubble and squeak recipe
 The perfect way to use up leftover veg – you can use scooped-out baked potato, mash or crushed roast or fried potatoes for this super-simple bubble and squeak. Top with fried eggs and a dash of chilli sauce for a seriously satisfying brunch or supper. 1 tsp oil, plus extra for frying25g/1oz butter1 small onion, thinly sliced225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks300g/10½oz leftover cooked potatoessmall handful chopped fresh herbs, such as thyme, rosemary or parsley (optional)2 free-range eggssalt and freshly ground black pepper 1 tsp oil, plus extra for frying 25g/1oz butter 1 small onion, thinly sliced 225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks 300g/10½oz leftover cooked potatoes small handful chopped fresh herbs, such as thyme, rosemary or parsley (optional) 2 free-range eggs salt and freshly ground black pepper Method Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using. Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using. Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve. Recipe tips This is delicious with some chilli sauce. If using dried herbs, you will only need 2 teaspoons.