I don’t know about you, but we always err on the side of generosity when it comes to the veg we serve on Christmas Day, or just at Sunday lunch. Often we have leftovers and the traditional solution in our house is to make them all into bubble and squeak.
Usually that just means chucking the mixture into a pan and frying it slowly, a bit like a corned beef hash. But if you’d like to make it a bit more presentable, you might want to try making it into a sliceable cake.
It’s very good with cold cuts, sausages or chops, or just with a fried egg on top.
It’s a bit pointless giving quantities as it depends on how much you have left over (and, ahem, I forgot to weigh my mixture) but it should always include potato and some sort of greens. After that you can ski off piste (within reason).
Pre-heat the oven to 200C/400F/Gas Mark 6. Grease and line the base of a 20cm loose-bottomed cake tin.
Choose ingredients from the following:
Roast potatoes, whizzed to rough crumbs in a food processor, or mashed potato
Roast carrots and parsnips, cut into large dice
Cooked cabbage or sprouts, roughly shredded
Celeriac puree, a small amount
Crumbled crispy bacon, chopped ham or a handful of chopped cooked chestnuts
1 onion, chopped and fried until soft and golden
1 tbsp plain flour
1 egg, to bind
Salt and freshly ground black pepper
Grated cheese and butter to top
In a large bowl, mix together a combination of potatoes, other root vegetables, and sprouts or cabbage, stir through the flour and season well. Bind with a beaten egg and pack tightly into the cake tin, pressing the mixture well down.
Scatter with grated cheese, dot with butter and bake for 25-30 minutes or until the top has browned and the cake is hot all the way through.
Cool for 5-10 minutes in the tin before removing to a plate. Cut into wedges and serve.