Recipes

A favourite leftovers recipe from Henrietta Green

Serves 2

    Cold roast potatoes (or boiled or baked if that's what you have)
    Cold vegetables, such as leftovers from Christmas dinner - Brussels sprouts, either cooked or raw
    Stuffing
    Any other leftovers such as chestnuts, bacon or sausages, cut into small pieces
    2 tbsp sunflower oil
    2 garlic cloves, finely chopped
    2-3 green chillies, finely chopped (optional)
    Salt and freshly ground black pepper

Chop and mash the potatoes. Chop up all the vegetables and add to the potatoes along with the stuffing and any other leftovers you care to add and mix together.

Heat the sunflower oil in a heavy-based pan. Add the garlic and chillies (if using) and cook until softened. Add the bubble & squeak mixture and press down into the pan with the back of a spatula until flattened. Cook over a low-medium heat until the bottom of the mixture has crisped and browned. Turn the mixture over with the spatula then leave to crisp up again. Do this a couple of times to make sure that all the mixture has the chance to crisp. Cook until you feel you have the perfect balance of crisp and soft.
Serve, perhaps with a fried or poached egg on top or even a couple of slices of turkey.