A great brunch dish for St Stephen's Day using leftovers from Christmas Day.

Ingredients

Serves 4
Prep time: 20 mins (apart from the brown sauce which takes a few hours)

  • 4 thick slices of leftover ham
  • 2 tbsp butter for cooking the ham
  • 400g leftover potatoes
  • 400 g leftover veg, finely chopped ,such as brussels sprouts, carrots, parsnip
  • 4 free range eggs
  • Oil for frying ham and eggs
  • Salt an pepper

Brown Sauce:

  • 250g pitted dried dates, roughly chopped
  • 2 pink lady apples
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 nutmeg, freshly grated
  • 200g soft dark brown sugar
  • 300 ml red wine vinegar

Method

  1. Firstly make the brown sauce. If you don't want to make it yourself than just use your favourite shop bought. Try making it though and you won’t be disappointed.
  2. Put the dates into a heatproof bowl. Peel the apples and grate them into the bowl, then mix in the ground spices and leave the bowl to one side. Put the sugar and vinegars into a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Remove the pan from the heat and pour the mix on to the date mix, then cover the bowl with clingfilm and leave to cool at room temperature.
  3. The dates will absorb some liquid and become soft. Pour this mix into a heavy-based saucepan over a very low heat and simmer, stirring occasionally so it doesn't catch on the base, for 1 1/2 hours, or until soft and pulpy. Transfer the date and apple mix to a blender and blend until it is smooth. Pass it through a fine sieve into a bowl, then leave to cool completely. Store in a covered jar in the refrigerator until needed, or for up to 2 months.
  4. Mix the potatoes and chopped veg together in a bowl, check the seasoning. Drizzle 1 tablespoon of oil into a non-stick frying pan over a medium heat, add the veg and potato mix. You can do this is one large cake or else in individual portions. Cook for 15 to 20 minutes, flipping over half way until they get nice and crisp on both sides.
  5. Heat another nonstick pan over medium heat. Add the butter and melt. Place the ham in the melted butter and cook until golden brown, 1 to 2 minutes per side. You might have to do this in two separate batches. Remove the ham and keep warm. Wipe the pan clean and add a little more oil. Fry the free range eggs to your liking. I love a runny sunny side up egg with this.
  6. To serve, place the bubble & squeak on your serving plate. Place the ham steak on top and finish off with the fried egg. Serve with the now cooled homemade brown sauce.