Use up your leftovers!

Bubble-and-squeak is the name given to an old English dish consisting of leftover mashed potatoes and cabbage. This recipe wrapes bubble-and-squeak, eggs and bacon in a buttery pastry. Served hot or cold, it can be eaten from breakfast to dinner and anywhere in between. Serve it as a meal with a side of steamed greens, or have a piece on its own as a quick snack or lunch.

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Here's how:

1 Preheat the oven to 200°C. Line the base and sides of a large loaf tin (10x19cm) with baking paper. Place the flour and butter into a food processor and process until the mixture resembles fine breadcrumbs. Add the water and process until the mixture comes together. Wrap the pastry in baking paper and refrigerate for 10 minutes.

2 Cut of 2/3 of the pastry and knead it into a ball. Roll out on a lightly floured surface to fit the base and sides of the tin, plus a little excess for the edges. Carefully lift the pastry and ease it into the tin. Press down gently into the corners. Spread out the potato evenly over the pastry, then top with cabbage.

3 Make 8 egg-sized indentations in the cabbage and potato - 4 down each side. Crack an egg into each hollow. Remove the rinds from the bacon and cut each rasher in half. Place the halves across the top to cover the eggs. Roll out remaining pastry to fit the top of the tin, plus a little extra for the edges.

4 Use your fingers to pinch a frill around the edge of the pastry. Brush the top with milk and sprinkle with sea-salt flakes. Carefully make 2-3 cuts through the top of the pastry, avoiding the eggs. Bake for 10 minutes, reduce the heat to 180°C and bake for 35-40 minutes or until the pastry is crisp and brown.

Cook's tip:

If you don't have leftovers, four large boiled potatoes will give you two cups of mash, and a cabbage wedge can be shredded and cooked for 1-2 minute in olive oil. Use both cold to avoid and oily,soggy pastry base. 

Do you have a favourite leftover dish? Perhaps you love making soup from stock, or just making a salad from left over roasted vegetables? Let us know - add your comments below.