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There are two new potato varieties that have recently been launched in the UK that are perfect for this type of cooking.īoth of these varieties are waxy, so they hold their shape really well, and they have a lovely creamy flavour that is perfect for Bubble and Squeak. If you are using potatoes that have been baked, roasted or fried, then you might like to try something a little different. They are the most flavoursome of all the potatoes and have a lovely creamy texture that works really well in this traditional British dish.

When you make Bubble and Squeak the traditional way, using potatoes that have been boiled and then mashed, Maris Piper are the best variety to use. They’re just a little bit softer than traditional potatoes, so they can easily be mashed with a fork or masher. Why are these the best potatoes for bubble and squeak? Because their texture is perfect. In fact, it doesn’t even need to be peeled. The best potato for bubble and squeak doesn’t require any cooking at all. Alternatively, leave out completely for a vegetarian option – you could add in some chunks of feta or sundried tomatoes for a change.If you can’t make a potato dish without turning on the oven, it’s time to expand your horizons. Tips: Swap the pancetta for leftover chopped ham or gammon if you have any, mixing it in with the potatoes and veg.

Serve two per person with fried eggs and bacon for breakfast or brunch, or as part of a Boxing Day buffet with leftover cold cuts and chutneys.

You may need to cook in batches, keep cooked cakes warm in a low oven while frying the rest.

Add a splash of oil to the pan and fry the cakes for 3-4 minutes each side, or until golden brown all over.

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.