There is a tradition, born I am sure of frugality, to save the leftover brussels sprouts, cold roast potatoes, parsnips, carrots or other vegetables from your main Christmas Day feast and turn them into bubble and squeak for breakfast a day or so later.
Our bubble was a little delayed but eventually it was served up this morning with a couple of poached eggs triumphantly straddling the top for those with any remaining appetite stamina.
Finely chopped up with a judicious amount of energy, freshly ground pepper and a splash of worcester sauce (just because), and fried lightly with butter and olive oil this is a lovely start to the grey post festivities period.
A girl needs a bit of a culinary lift after all those wild excesses.
It may be the only time of the year that we eat this, but it’s sheer bubble bliss.