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If pre-preparing and freezing, make sure that you clearly mark which is the vegetarian portion! Just divide the mix into two, add the meaty bits to the carnivores' share, and fry in separate pans.

Carnivores and veggies in perfect harmony: Bubble & squeak is a great way to get confirmed meat eaters and vegetarians to eat happily at the same table.

To use, all you need to do is pop the mixture or the patties into a shallow frying pan with a little oil over a medium heat and cook through, turning regularly, until it's delightfully crispy on the outside. Then you can either fill a shallow plastic container with the mixture or form it into patties, allow it to go cold and place in the freezer.

Mix and freeze: While your leftovers are still warm, chop the larger cooked vegetables and fold them into the mashed potato, adding any other tasty bits and pieces you've got in the fridge (meat, fish, etc).You have a little cold fish? Fold it in! Green peas and roasted parsnips? Perfect! Even cold Brussels sprouts can sit happily in the mix. It's an equal opportunities dish: Only got some cold mashed potato and cabbage? No problem.In fact, bubble & squeak, so named for the lovely noises it makes while cooking, isn't a purely British phenomenon – it has culinary relatives around the world, such as bauernfrühstück (Germany), stovies (Scotland), roupa velha (Portugal), hash (USA) and biksemad (Denmark)!

Yes, we're talking leftovers – primarily mashed potatoes, greens and other vegetables – all mushed together and shallow fried to crisp perfection, but when a dish is this tasty, there's no room for gastronomic snobbery. To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds.First mentioned in an 1806 recipe book by Maria Rundell, the classic British dish known as bubble & squeak is a thrifty and hugely tasty classic that's a real Christmas must-have, especially served as a Boxing Day breakfast with a lovely runny organic egg and some toast soliders!.Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Add another tbsp of olive oil to the frying pan, and place back on a medium heat. Take the mixture and form 8 round patties.Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel. Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.Crumble the falafels into the potatoes and mash with a potato masher until smooth. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.