Ingredients

• oil
• for frying
• 80g/2¾oz butter
• for frying
• 1 garlic clove
• finely grated
• 1 red onion
• finely chopped
• 300g/10½oz leftover vegetables (such as sprouts
• carrots and potatoes)
• 300g/10½oz smoked fish (preferably smoked mackerel
• smoked haddock and smoked salmon in equal amounts)
• chopped roughly
• 1 tbsp chopped parsley
• 1 tbsp chopped tarragon
• 1 tbsp chopped chives
• salt and pepper
• 3 duck eggs
• splash of white wine vinegar

Directions

• Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush
• then stir through the smoked fish. Heat through for three minutes.
• Add the herbs and season with salt and pepper. Mould the mixture into little patties.
• Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve.
• For the duck eggs
• bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon
• swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs
• one or two at a time
• directly into the centre of the whirlpool. As the eggs cook
• use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs).
• Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak.