Bubble n Squeak Cake

Braise cabbage and cook carrots, allow to cool and then roughly chop. Add to mashed potato with finely diced red onion and season with salt and pepper. Shape into cakes using a ring mould and chill in a fridge until ready to use.

Gently heat the hollandaise and bacon and keep warm. In a thick bottomed frying pan melt some butter with the oil and fry the potato cakes on both sides, add black pudding and fry both sides and at last minute wilt the spinach. Bring water to a rolling boil and add white wine vinegar, gently poach the egg. Place potato cake on a plate, top with black pudding and poached egg, finish with hollandaise sauce and freshly cracked black pepper. Serve with bacon and spinach on the side.

Top tip: Make the potato cakes a couple of days ahead to save on time. Use up any old veg to save on wastage.