Bubble and Squeak

1. Boil the potatoes, drain and mash them coarsely – do not make a smooth purée.

2. Shred the savoy cabbage, blanch for 3 minutes in salted water and squeeze it dry.

3. Sweat the finely chopped onion in the butter.

4. Mix the potato, cabbage and onion together and season with salt and plenty of pepper.

5. Press into a cake in a frying pan and cook over medium heat for 8-10 minutes without moving it.

6. Turn it using a plate and crisp the other side. Serve with a fried egg.

Tip: Named after the noise it makes in the pan. Traditionally made on Monday from the Sunday roast leftovers – so use up any cooked vegetables you have.