For the bubble and squeak
3 tbsp olive oil
1 tbsp chopped chives
1.25kg /2lb 12oz potatoes, peeled, boiled, mashed and left to cool
2 large handfuls spinach, finely shredded, blanched
1 large carrot, cooked, cooled and diced
1 stalk, celery finely diced
½ zucchini, grated
sea salt flakes and freshly ground black pepper
2 free range eggs, poached (optional)
For the bubble and squeak, heat half of the olive oil in a frying pan and cook the celery for 3-4 minutes, or until softened but not coloured.
Mix the celery, carrots, mashed potato and spinach together in a bowl. Season, to taste, with salt and freshly ground black pepper.
Heat the remaining olive oil in the frying pan. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently.
Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side.
Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving. Top with a poached egg if using.
Recipe adapted from: Good Food