Bubble & squeak with chorizo & eggs

Winter isn’t winter without bubble and squeak, which is also a great way to use up leftover roasties and greens. Chorizo and fried eggs make this special version.

Serves 4-6 • Ready in 1 hr

500g potatoes, peeled and cubed 200g chorizo

Leaves of ½ bunch thyme

50g fresh breadcrumbs

Knob of butter

3 garlic cloves, peeled and finely chopped

1 leek, trimmed and shredded

150g kale, tough stems removed and leaves shredded

200g Brussels sprouts, trimmed and shredded

1tbsp English mustard

1 egg, lightly beaten

2tbsp plain flour

Leaves of ½ bunch rosemary

Zest and juice of 1 clementine

2tbsp olive oil, plus a little extra

4-6 eggs

1 Put the potatoes in a large pan of salted water. Bring to the boil then simmer for 15 mins until just cooked.

Drain then leave in the colander over the pan to steam-dry in the heat. Tip them back into the pan and roughly mash.

2 Meanwhile, remove the chorizo from its casing and place into a large frying pan. Fry over a medium heat, breaking it down with a spoon to become crumbs. After 10-15 mins, when turning golden, add the thyme and breadcrumbs, and toast until crispy. Set aside in a bowl.

3 Put the butter and a drizzle of olive oil into the same pan. Add the garlic, leek, kale and sprouts, and cook over a high heat for 10 mins until soft.

4 Put the mashed potatoes and greens into a large bowl. Add the mustard, beaten egg, flour, rosemary and clementine zest and juice, season and mix together well. Shape the mixture into 4 or 6 large cakes.

5 Heat 2tbsp olive oil in a large frying pan. Fry the bubble and squeak cakes in batches for about 6 mins on each side until crisp and golden. Keep warm. 6 Fry the eggs in a little oil, and serve the bubble and squeak cakes with a fried egg on top and chorizo crumb spooned over.

Per serving: 619-440 cals, 34-25g fat, 10-7g sat fat, 45-30g carbs >>