Bubble and squeakBubble and squeak

A quick and easy recipe using up leftovers from roast dinners.


  • Leftover cooked potatoes and vegetables
  • Olive oil or butter
  • Handful of chopped herbs
  • Leftover gravy
  • Sausages, optional
  • Handful of breadcrumbs (from stale bread is best), optional


  1. Chop your leftover cooked vegetables into bite-sized pieces (I usually use cabbage, carrots, parsnips and sprouts).
  2. Toss them into a hot, preferably non-stick pan, with some olive oil or butter and a handful of chopped herbs. Cook until browned on the bottom, then turn and brown again.
  3. Serve up in a large bowl, or if you like, with some sausages and a trickle of leftover gravy.

Recipe by TV presenter Anthea Turner

See also