A recipe for Boxing Day leftovers


Illustration by Eleanor Crow

Christmas Day is behind you, leaving a trail of delicious leftovers in its wake – but what to do with them? Head Chef Stewart Turner shares his recipe for that timeless Boxing Day favourite: bubble and squeak.  

Bubble and squeak is the ultimate festive comfort food – something of a family tradition in my house. It can be the cause of much debate: should it be a potato cake or more of a sautéed potato-and-vegetables mix? I’m firmly in the second camp. For me, it’s always about frying up all the leftover potatoes and vegetables until they are lovely and golden. The ratio is always very important, there has to be plenty of caramelised sprouts – they take the dish to the next level. 

The recipe


2/3rds leftover potatoes, carrots, parsnips or other root vegetables 

1/3rd cooked greens, sprouts or cabbage  

Olive oil  

Salt and freshly ground pepper  


Heat a good splash of oil in a heavy frying pan over a medium heat. Add the potato mix and sauté for about 10 minutes, turning occasionally until starting to brown. Then, add the greens and continue to fry for another 10 minutes until the sprouts start to caramelise, and you have a lovely golden mix. 

Serve with honey-glazed ham and cranberry sauce. 

Explore our selection of Boxing Day wines here