Carnivores and veggies in perfect harmony: Bubble & squeak is a great way to get confirmed meat eaters and vegetarians to eat happily at the same table.

To use, all you need to do is pop the mixture or the patties into a shallow frying pan with a little oil over a medium heat and cook through, turning regularly, until it's delightfully crispy on the outside. Then you can either fill a shallow plastic container with the mixture or form it into patties, allow it to go cold and place in the freezer. Mix and freeze: While your leftovers are still warm, chop the larger cooked vegetables and fold them into the mashed potato, adding any other tasty bits and pieces you've got in the fridge (meat, fish, etc).You have a little cold fish? Fold it in! Green peas and roasted parsnips? Perfect! Even cold Brussels sprouts can sit happily in the mix. It's an equal opportunities dish: Only got some cold mashed potato and cabbage? No problem.In fact, bubble & squeak, so named for the lovely noises it makes while cooking, isn't a purely British phenomenon – it has culinary relatives around the world, such as bauernfrühstück (Germany), stovies (Scotland), roupa velha (Portugal), hash (USA) and biksemad (Denmark)! Yes, we're talking leftovers – primarily mashed potatoes, greens and other vegetables – all mushed together and shallow fried to crisp perfection, but when a dish is this tasty, there's no room for gastronomic snobbery. First mentioned in an 1806 recipe book by Maria Rundell, the classic British dish known as bubble & squeak is a thrifty and hugely tasty classic that's a real Christmas must-have, especially served as a Boxing Day breakfast with a lovely runny organic egg and some toast soliders!

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