Quick bites: Leftovers bubble and squeak rosti (serves 4)

You’ll need: 

600g mixed left over veg, including roast potatoes, parsnip, sprouts and carrots

8 large British Lion eggs

A pinch of salt and freshly ground black pepper

1 tsp chopped fresh rosemary

A little oil

Pigs in blankets and cranberry sauce to serve

Method:

Finely chop all leftover veg, into chunks are no bigger than 1cm cubed.

Crack four eggs into a bowl, add seasoning, rosemary and the chopped veg. Stir well.

Heat a little oil in frying pan, add two or three heaped spoonfuls of the mixture and cook for 2-3 minutes per side until golden brown. Repeat with the remaining mixture to make a total of 12. Keep warm in a low-heated oven.

Wipe the frying pan with kitchen paper, add a little more oil to fry the remaining eggs.

Serve the rostis topped with an egg, alongside pigs in blankets and cranberry sauce.

Thanks to eggrecipes.co.uk