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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

Ingredients

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
1205kj
288kcal 14%
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

Method

Chop all the leftover potatoes and vegetables into small chunks.
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.
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.
Preheat the oven to gas 6, 200°C, fan 180°C.
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.
Cook in the oven for 5-7 mins, until the cheese is melted and oozy.
Serve alongside some dressed watercress.

See more Christmas leftovers recipes