Mix in the egg until it just starts to come together then shape the mixture into 8 small cakes with wet hands.

Add the chopped potatoes, vegetables and parsley, season well and mash together – you can make this as chunky or smooth as you like.

Transfer the mixture to a large bowl to cool slightly. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly coloured.

Place a frying pan over a medium heat and add the pancetta.

Sea salt and freshly ground black pepper.

250g leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips or cabbage, roughly chopped.250g leftover roast potatoes, roughly chopped.Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving. Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently. Heat the remaining olive oil in the frying pan. Season, to taste, with salt and freshly ground black pepper. Mix the leeks, mashed potato and cabbage together in a bowl.

Set aside until needed.įor the bubble and squeak, heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Īdd some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Mix the wine, port, cassis and stock together in a bowl. Add the sugar and stir until it melts and begins to caramelise and coat the shallots.

Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften.

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