Nigel Slater's Bubble and squeak recipe

To celebrate the release of Nigel Slater's Kitchen Diaries II and to coincide with Nigel joining us for a festive webchat, Fourth Estate has kindly allowed us to reproduce three recipes for Christmas leftovers from his new book.

Bubble and squeak

So good is this that I have given instructions for cooking it from scratch.

potatoes: 1kg
red cabbage: a quarter, or 250g
leftover cooked red cabbage
butter, oil or goose fat
red wine vinegar: 1 tablespoon
an apple, cored and chopped
juniper berries: about 6
goose or turkey trimmings: 250g

If you are cooking from scratch, peel the potatoes, cut them into quarters, then boil in deep, salted water for ten to fifteen minutes. When they will easily take the point of a knife, drain them, then cover the pan with a cloth while the potatoes lose their steam. Mash thoroughly with a potato masher or use a food mixer fitted with the flat beater attachment. Shred the cabbage coarsely and fry it in a little butter, oil or, better still, goose fat, till it starts to wilt. Add the vinegar and the chopped apple. Crush the juniper berries and stir them in. Leave to simmer, covered with a lid, for fifteen minutes or so. Drain and set aside. In a large mixing bowl, stir the mashed potatoes, cooked red cabbage and the bits of goose or turkey meat together. Add a little stuffing if there is some to use up, and season generously. Get a little butter or goose fat hot in a frying pan. Shape the mixture into small, thick patties and fry till pale gold, turning once to cook the other side. Drain on kitchen paper, then transfer to a hot oven, about 200°C/Gas 6, for forty-five minutes, till crisp and sizzling. Enough for 4-6.