BUBBLE AND SQUEAK AND MUSHROOMS

Ingredients

(Ideally you will have turkey, sprouts or cabbage and roast potatoes left over, but if not, this dish works equally well cooked from fresh.)

• 200g chestnut mushrooms, sliced
• 400g turkey breast, shredded
• 100g roast potatoes
• 150g savoy cabbage, cut into strips
• 4 eggs
• 4 large cornichons
• 4 slices of ham, roughly sliced
• 2 tbsp olive oil
• Mayonnaise and chopped fresh parsley to serve

Method

1. Heat the olive oil in a large sauté pan and add the cabbage and mushrooms then cook for a few minutes until softened.
2. Add the potatoes and turkey breast and continue to cook until heated through.
3. Fry the eggs in a frying pan. Divide the bubble and squeak between four plates, top each with some ham, a fried egg and a cornichon and serve with the mayonnaise and a good scattering of parsley.