Whilst the bubble and squeak is cooking, crack 4 eggs into the pan of boiling water, these will take about 2 mins to poach, remove with a slotted spoon and place on top of your cooked bubble and squeak. Pop it into the oven for 15 mins at 180☌ to ensure that it is cooked/warmed all the way through. 10 to 30 mins Serves Serves 4-6 Ingredients 34 tbsp turkey fat from the gravy, or 15g/½oz butter 1 onion, finely chopped 400g/14oz Brussels sprouts (leftover or freshly cooked), shredded 600g/1lb. Place a plate on top of the pan and turn the pan over, once the bubble and squeak has come off onto the plate add a little more oil to the pan and then slide the bubble and squeak back into the pan and fry the other side for 5mins. Whilst this is frying, fill and place a medium sided saucepan of water on to boil. Set both aside to cool Combine the vegetables with the cooled mash and all remaining ingredients, except the flour. 
Divide in half, and mash or pulse one half with a stick blender. Bubble & Squeak with Asparagus Hollandaise. Method: In a medium saucepan, gently boil the peas and corn together until soft.
Heat a medium non-stick frying pan with a little oil, add the mix to the pan, so that it fills the pan and fry for 5 minutes until one side is golden and crispy. The aromatic flavours of fresh ginger and chilli spice up the red potatoes. Grease a small roasting tin or ovenproof gratin dish measuring 25 x 35cm (10 x 14 inches). Mix together turkey, stuffing, greens and potatoes in a bowl, bind with 2 eggs and season with salt and pepper. Preheat the oven to 220☌/425☏/gas mark 7.
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