Serves 4-6

This was traditionally made with leftovers from, normally, a roast meal. You don't have to rely on leftovers, though, to enjoy bubble and squeak. It can be made the day before and moulded, then fried for breakfast or brunch, or kids' tea, the following day, served with a fried egg on top, or to go with bangers or a chop.

This was traditionally made with leftovers from, normally, a roast meal. You don't have to rely on leftovers, though, to enjoy bubble and squeak. It can be made the day before and moulded, then fried for breakfast or brunch, or kids' tea, the following day, served with a fried egg on top, or to go with bangers or a chop.

150g swede or parsnip (or both), peeled and cut into chunks
250g cabbage, trimmed
250g Brussels sprouts, trimmed
1 leek, well rinsed, trimmed and roughly chopped
250g Charlotte or similar waxy potatoes, peeled
Salt and freshly ground black pepper
Celery salt
Worcestershire sauce
Vegetable oil, to fry
Flour, to dust

If you haven't got any leftovers, you'll have to cook all the vegetables from scratch. Cook the swede or parsnip and potatoes together and get the sprouts on in another pan, adding the cabbage and leek half way through. Drain all the veg well, quarter the potatoes and chop the cabbage and sprouts. Put all the cooked vegetables in a bowl and mix well. Season with salt, pepper and celery salt, then add Worcestershire sauce to taste.

Heat some vegetable oil in a non-stick or heavy bottomed frying pan until it is almost smoking and fry the mixture a little at a time until it begins to colour, turning it with a wooden spoon. Then return it to the bowl and leave it to cool. Adjust the seasoning, mould the cooled mixture into even-sized cakes and refrigerate.

When you are ready to serve them, lightly flour the cakes and heat some more vegetable oil in a frying pan. Cook the cakes for about 3-4 minutes on each side, until golden brown.

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