Bubble and Squeak

This is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout.

1 red onion, finely chopped

4 rashers streaky bacon, cut into small pieces

450 g leftover mashed potato

300 g leftover mixed cooked vegetables - roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces

Black pepper

Salt

25 g hard cheese, grated

25 g butter, melted

Plain flour

Heat the oil in a frying pan and cook the onion for 4-5 minutes until soft. Add the bacon and cook for a further 3 - 4 minutes or until it begins to turn a golden colour.

Remove the pan from the heat and transfer the bacon and onions into a large bowl.

Add the mashed potato and cooked vegetables, season well. Add the cheese, mix well and divide the mixture into six portions.

Using your hands, shape each portion into a cake. Put a little flour on a plate and coat each cake in flour on both sides.

Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C/400°F/mark 6) for 25 minutes, or fry on both sides until golden brown.

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Bubble and Squeak