Make the most of your leftovers with this posh bubble and squeak, then check out our classic bubble and squeak, kimchi bubble and squeak cakes, bubble and squeak stuffing and more roast dinner leftovers recipes.


  • 100g pancetta, diced
  • 6-8 brussels sprouts, roughly chopped
  • 6 cooked chestnuts, roughly chopped
  • butter
  • a handful cabbage, cooked
  • 300g potatoes, cooked and roughly mashed (or you can mash up leftover boiled or roasted potatoes)
  • a handful parsley, chopped
  • yoghurt or crème fraîche mixed with a little sriracha or chilli sauce
  • squeeze of lemon, to serve


  • STEP 1

    Put the pancetta in a small frying pan over a medium heat and leave until the fat starts to melt then turn the heat up and fry until the cubes start to brown. Add the sprouts and chestnuts and stir. Add a knob of butter, followed by the cabbage and season well. Cook until the edges of the sprouts and cabbage start to colour. Add another knob of butter followed by the potato and stir it through the mix then pat it down. Cook until the potatoes start to brown on the bottom then turn over in batches – you want there to be plenty of browned, crisp bits throughout the squeak, so continue doing this for a while. If you’re serving this on its own (a fried or poached egg on top makes a good supper dish) make up a sauce with the yoghurt and chilli sauce to go with it, otherwise serve as a side dish with the parsley on top.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating