Bubble and Squeak

This crisp-fried British classic was originally born from the leftovers of Sunday lunch – it got its funny name from the sizzling, whistling sound it makes in the pan.

1. Peel the potatoes, cook them tender in salted water (about 15 minutes), drain them and mash them creamy.

2. Cut the savoy cabbage into thin strips and blanch it in boiling water for 2-3 minutes so it softens but stays bright green, then drain it and squeeze out the water.

3. In a pan melt the butter and sweat the finely chopped onion glassy over a medium heat (about 5 minutes), then add the cabbage and fry together for a few minutes.

4. Mix the vegetables into the mashed potato, season with salt and pepper, and work it together well.

5. Press the mixture into the pan into an even, flat cake, and fry it over a medium heat for 5-6 minutes until a golden crust forms underneath, then turn it over and fry the other side crisp too.

Tip: Feel free to add any leftover cooked vegetables – this is what makes it a real "leftover-saving" dish.