Bubble and squeak
- 5 leftover roast potatoes, mashed
- 8 leftover, cooked Brussels sprouts, roughly chopped
- Leftover roast veg, such as parsnips or carrots, chopped
- 30g butter, melted
- 1tbsp cranberry sauce
- 2tbsp plain flour
- 2tbsp rapeseed oil
- 5 eggs, as fresh as possible
- 2 chives, snipped
Mix together the potato, sprouts, veg and butter. Stir in the cranberry sauce. Shape the mixture into 4 equal-sized patties.
Dust the patties lightly in flour and fry in the oil in batches over a medium heat until golden.
Bring a pan of water to the boil, then reduce to a simmer. Crack the eggs into a small bowl, one at a time - don't break the yolks - then slide into the water. Poach for 3-4 mins, remove with a slotted spoon, drain, then serve one on each of the patties.