Christmas is here, and bubble and squeak is one of the most traditional dishes of the season.
It is the perfect way to use up any turkey which did not get eaten, as well as any vegetables.
There are a number of fantastic recipes for Christmas dinner leftovers to try.
But the one everyone will be expecting on Boxing Day is bubble and squeak – this is how to make it.
Left over turkey
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, chopped
100g (3 1/2oz) spinach
1 x 425g pack root veg mash
1/2 tsp smoked paprika, plus extra for serving
20g (3/4oz) butter
Heat the oil in a large frying pan set over a low-medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Meanwhile, put the spinach in a colander and pour over a kettleful of freshly boiled water to wilt. Cool under the cold tap, then squeeze dry and roughly chop.
In a bowl, combine the onion and garlic, root veg mash, paprika, spinach and a little seasoning. Mix well.
In the same frying pan, melt the butter over a medium heat. Add the mash mixture in two halves, shaping into flattened patties with a spatula. Throw in chunks of cooked turkey. Cook for 6-8 minutes on each side, until golden and crisp.
Meanwhile, bring a large pan of salted water to the boil. Reduce the heat to a simmer, then crack in the eggs at separate sides of the pan and cook for 4 minutes.
Remove the eggs with a slotted spoon and drain on kitchen paper. To serve, top each bubble and squeak with a poached egg and sprinkle with a little extra paprika.
Why do we eat turkey at Christmas time? The festive tradition dates back years.
King Henry VIII is believed to be the first king of England to feast on the bird, but Britons have Yorkshireman William Strickland to thank for the bird.
Turkeys were first introduced to England nearly 500 years ago, having been brought over the Atlantic from the New World in 1526 by Mr Strickland.
Prior to the American bird’s arrival, Christmas staples included feasts of geese, wild boar, cattle and even the odd peacock.