A tasty way of using up and enjoying Christmas leftovers. And of course you can enjoy it any day! The great British bubble and squeak – this version is from one of our readers, Simon.
In equal measure
- Salt and pepper
Mash the cooked vegetables with plenty of black pepper, mashed and place in a frying pan with the fat from the Christmas Day duck.
Heat until smoking and then turned down to a medium heat.
Once it has a crust on the underside, place it on a plate and flip it back into the pan on the uncooked side and cook until it has a similar crust.
Best served with thick slices of Christmas ham, a fried egg or two and a side of chutney.
Thanks for the recipe, Simon.