He added that if readers are struggling to perfect the golden-brown of the bubble and squeak, they can transfer the pan from the hot hob to the grill to add some more colour, he said: “If it still hasn’t browned, then pop the pan (only if it’s ovenproof though!) under a hot grill for 5 minutes. Drain the potatoes well, then place in the bowl with the leftover vegetables.

Roughly chop and boil the potatoes until cooked through, around 10-15 minutes. Pat it out flat again and continue cooking until really crisp all over,” he advised. Preheat the oven to 200☌ (Gas mark 6/400☏). “Once the bottom turns golden, carefully flip it over bit by bit and mash it back into itself. If it is, then lower the heat and keep watching it. “Pat it down into a thick pancake shape and keep frying on medium heat for about 30 minutes, checking it every five minutes or so to make sure the bottom isn’t burning. He said: “Add the potatoes and vegetables and gently mash them up in the pan to give a nice bubble and squeak mixture. The celebrity chef and restaurateur advised readers that they should, “heat a lug of olive oil and a good knob of butter in a large frying pan over medium heat,” before adding the potatoes and vegetables.

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