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If pre-preparing and freezing, make sure that you clearly mark which is the vegetarian portion! Just divide the mix into two, add the meaty bits to the carnivores' share, and fry in separate pans.

Carnivores and veggies in perfect harmony: Bubble & squeak is a great way to get confirmed meat eaters and vegetarians to eat happily at the same table.

To use, all you need to do is pop the mixture or the patties into a shallow frying pan with a little oil over a medium heat and cook through, turning regularly, until it's delightfully crispy on the outside. Then you can either fill a shallow plastic container with the mixture or form it into patties, allow it to go cold and place in the freezer.

Mix and freeze: While your leftovers are still warm, chop the larger cooked vegetables and fold them into the mashed potato, adding any other tasty bits and pieces you've got in the fridge (meat, fish, etc).

You have a little cold fish? Fold it in! Green peas and roasted parsnips? Perfect! Even cold Brussels sprouts can sit happily in the mix.

It's an equal opportunities dish: Only got some cold mashed potato and cabbage? No problem.

In fact, bubble & squeak, so named for the lovely noises it makes while cooking, isn't a purely British phenomenon – it has culinary relatives around the world, such as bauernfrühstück (Germany), stovies (Scotland), roupa velha (Portugal), hash (USA) and biksemad (Denmark)!

Yes, we're talking leftovers – primarily mashed potatoes, greens and other vegetables – all mushed together and shallow fried to crisp perfection, but when a dish is this tasty, there's no room for gastronomic snobbery.

I go stir crazy if I spend too much time inside.First mentioned in an 1806 recipe book by Maria Rundell, the classic British dish known as bubble & squeak is a thrifty and hugely tasty classic that's a real Christmas must-have, especially served as a Boxing Day breakfast with a lovely runny organic egg and some toast soliders! It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. We also eat wild venison which my husband and I hunt ourselves. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!