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Epic ‘bubble-and-squeak’ Yorkshire pudding recipe

Epic ‘bubble-and-squeak’ Yorkshire pudding recipe

1 rating

Bubble-and-squeak gets a modern makeover: a fluffy Yorkshire pudding is filled with festive leftovers with a good dollop of cranberry sauce for a lazy but lovely Boxing Day lunch. See method

  • Serves 4
  • Takes 45 mins
  • 288 calories / serving


  • 150g leftover roast potatoes
  • 150g leftover cooked vegetables, such as carrots, parsnips, Brussels sprouts, greens
  • 25g unsalted butter
  • 1 tbsp olive oil
  • 2 sprigs of fresh sage, leaves picked
  • 100g leftover meat or vegetarian stuffing
  • 8 frozen Yorkshire puddings
  • 60g Brie, sliced into pieces
  • 4 tsp cranberry sauce or chutney
  • watercress, to serve

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    6g 28%
  • Sugars

    5g 6%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 31.3g Protein 8g Fibre 3.8g


  1. Chop all the leftover potatoes and vegetables into small chunks.​ 
  2. Melt the butter along with the olive oil in a frying pan over a medium heat. Scatter in the sage leaves and crisp up for 1 min. Add the potatoes, veg and stuffing, using a potato masher to break everything up, then make a flat, even layer in the pan. Season and fry for 4 mins, until the bottom is crisping up.​ 
  3. Use a fish slice to fold up the crispy bits from the bottom back into the mashed veg and then flatten down again. Keep doing this process for around 15 mins, until everything is golden and crispy.​ 
  4. Preheat the oven to gas 6, 200°C, fan 180°C.​ 
  5. Prepare a muffin tin or loosely line a small baking tray with foil, creating 8 wells for the Yorkshires to sit in. Evenly spoon the crispy veg into the Yorkshire puddings, pushing deep into the bottoms and place on the tray. Top each one with pieces of Brie and the cranberry sauce.​ 
  6. Cook in the oven for 5-7 mins, until the cheese is melted and oozy.​ 
  7. Serve alongside some dressed watercress.

See more Christmas leftovers recipes

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