For this recipe, you will need 133g leftover carrots, 133g leftover brussels sprouts, 133g leftover turnips and 400g leftover potatoes.
Christmas leftovers are brilliant in this British classic. The great thing about this is that it’s the same amount of calories as a large blueberry muffin, and it’s much more nutritious because it’s got a bit of everything. If you don’t have enough potatoes, just boil some up. Out of boring, uninspiring leftovers comes something that will make everyone happy.
Preheat your grill to high. Heat a medium non-stick ovenproof pan over a medium heat and pour in a lug of olive oil. Once hot put the leftover veg in the pan and start mashing them together. Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.
Meanwhile, put the chipolatas and tomatoes on a tray and drizzle lightly with olive oil, then put them in under the grill. Let them cook for about 4 minutes or so then get the tray out, turn your chipolatas over and add the mushrooms, face up before drizzling with a little olive oil and seasoning with salt and pepper. Lay the bacon in and around everything and pop the tray back in the oven to grill for another 7 to 8 minutes.
When that tray of extras is just about perfect, turn your oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm, then give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack the eggs right into these little divets – it looks fantastic, isn’t predictable and saves on washing up. Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking. To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras.