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1
For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water - and cook until they are very soft.
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2
Mash and smash your veg up so they are roughly combined - it's fine to leave chunks in it.
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3
Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper.
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4
Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy.
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5
For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised.
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6
Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added.
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7
Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer.
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8
Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat.
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9
Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides.
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10
While they are frying, check the gravy, and season.
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11
Melt a little more butter in another frying pan and fry your eggs (1 per person) season with salt and pepper.
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12
Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.
