"BUBBLE and squeak" is a childhood favourite made from the leftover cabbage and mashed potatoes, fried in a round. The traditional dish was so called because of the spluttering noise it made while frying in hot oil. Not only can you use cabbage, but other cooked greens are also nice - this recipe uses Brussels sprouts, but you could also try spinach, spring greens or even cauliflower leaves. This can be a very low fat meal if you use a strong half-fat cheddar and grill or bake the patties rather than frying them. serve these piping hot with tangy relish or sauce.

INGREDIENTS (makes 4):

1 lb peeled floury tatties
6 oz sprouts, peeled and halved
1 medium onion
1 grated carrot
2 oz strong cheddar cheese
salt and black pepper
1 teaspoon mustard

Quarter the potatoes and boil or steam until tender. Drain well and mash.
Meanwhile, put the halved sprouts (or shredded cabbage) into a small pan with the grated carrot and add two tablespoons of water.
Cook about 5 minutes - this minimum quantity of liquid means the vegetables are virtually steamed and so retain most of their goodness.
When tender, drain well and mix well with the mashed potato - chopping the sprouts if you prefer.
Also add the onion, chopped as finely as possible, the mustard, grated cheese and plenty salt and pepper.
Shape the mixture into four patties and place on a greased grill pan.
Grill for about five minutes on each side until hot through and golden brown.
Serve right away.

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