Christmas is without a doubt my favourite time of year and probably because of all the amazing food you can eat which you maybe wouldn’t normally allow yourself. I used to work Christmas day nearly every year, but now I have a family I have promised that from now on the only kitchen you will find me cooking in is at my house! I usually cook a Goose, as it is so rich and tasty and gives loads of fat for the roast potatoes and I always cook a lot more than I need specifically for the following recipe for bubble and squeak. That’s called planning ahead and not greedy by the way! This recipe will work the same with Turkey, but I don’t think it’s quite as decadent and delicious.

INGREDIENTS
Olive oil or Goose fat for the real deal!
200g Leftover Goose meat
400g leftover Goose fat potatoes
400g of mixed vegetables like Brussel sprouts, carrots, parsnips etc.
4 cooked chipolatas, roughly chopped
About 100g of stuffing
8 rashers smoked streaky bacon
Sea salt and freshly ground black pepper
4 large free range eggs

METHOD
First the boring bit! You need to grill your bacon until it is nice and crispy and set aside in a warm place, then you need to poach your eggs in a pan of boiling salted water with a little vinegar in and once cooked refresh in ice water ready to be dipped in again to warm through when the bubble is ready. (Fried eggs are just as nice, so it’s up to you).
Now the fun bit! In a large bowl put the potatoes, vegetables and stuffing then mash well with a potato masher leaving a few chunky bits for texture. With a spatula mix in the Goose, chipolatas and season really well, I like this to be a bit on the salty side. Put a large non stick pan on the heat and get it good and hot, then add a generous amount of duck fat. The more the better as far as I am concerned as it will mix through the bubble making it super rich and delicious. Fry the mix over a high heat and keep turning it over so as you get nice crispy bits they will be incorporated inside. Once you think you have enough crispy bits, pat the bubble down and shape it neatly in the pan and leave it to crisp completely on one side then very carefully turn it over to crisp the other side. A good way to do this is tip it out onto a plate then slide it back in the pan. Once you have a crisp top and bottom, slide it onto a chopping board and cut into 4 wedges.
Serve on a plate with your choice of egg and a couple of rashers of crisp streaky bacon. For pudding it is cold Christmas pudding with butter and marmalade spread on top! Lovely!