I had some leftover mashed potato in the fridge and a rather sad little wedge of savoy cabbage and decided to do what my Mum would have done – make bubble and squeak.

Onion and cabbage are the trad veggies, but there’s no reason why you can’t make a bubble and squeak with whatever you have on hand. Parsnip is good. You can also add herbs and spices to dress it up – but it’s hard to beat keeping it simple and thrifty and quick.

1 onion, chopped finely
2–3 garlic cloves, minced (to taste)
2 tbsp olive oil or butter
1 cup finely sliced cabbage
Freshly ground black pepper
2 cups leftover mashed potato

Sauté the onion and garlic in butter or olive oil (or a combination of the two) in a medium frying pan for about 5 minutes then stir in the finely sliced cabbage and cook for another couple of minutes until the cabbage just softened.

Tip the veggies into a mixing bowl with the leftover mashed potato, season with freshly ground black pepper and mix well.

Spoon the potato mix into the frying pan and spread it to cover the bottom of the pan, flattening to make a large pattie about 1½–2cm thick. Alternatively make ‘individual’ patties.

Cook for about 3 minutes on a medium heat until the bottom is golden brown, then flip it over, cook the other side and serve. It goes with just about anything from poached eggs or baked beans to barbecue meats or cold cuts. Or you can make a meal of it with a salad.