Ground nut or vegetable oil for deep frying When frying the fritters, make sure not to cook too many at once, as overcrowding the pan will lower the temperature of the oil and the fritters will be heavy.

You could easily veganise this recipe by using a couple of tablespoons of olive oil in place of the butter and by omitting the anchovies, in which case the sauce will need a little salt. Bubble and squeak fritters, lemon salsa verde The big day itself might be over, but there is plenty of life in the feast yet. With its hint of cinnamon and dark muscovado sugar it has the feel of lebkuchen about it – the sort of cake Hansel and Gretel might have baked. What emerges from the oven is a heaven-scented cake poised between fruitcake and ginger loaf, which I then give a crisp coating with dark chocolate. So I make a ginger cake, freckle the mixture with prunes and candied peel and stir in the final spoonfuls of mincemeat from the jar. Alternatively, leave out completely for a vegetarian option – you could add in some chunks of feta or sundried tomatoes for a change.There are still cake crumbs in the biscuit tin, the odd raisin and lump of icing with a bottle brush tree attached, but another cake is needed to get us to New Year.

Tips: Swap the pancetta for leftover chopped ham or gammon if you have any, mixing it in with the potatoes and veg. Serve two per person with fried eggs and bacon for breakfast or brunch, or as part of a Boxing Day buffet with leftover cold cuts and chutneys.You may need to cook in batches, keep cooked cakes warm in a low oven while frying the rest. Add a splash of oil to the pan and fry the cakes for 3-4 minutes each side, or until golden brown all over.Mix in the egg until it just starts to come together then shape the mixture into 8 small cakes with wet hands.

Add the chopped potatoes, vegetables and parsley, season well and mash together – you can make this as chunky or smooth as you like.Transfer the mixture to a large bowl to cool slightly. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly coloured. Place a frying pan over a medium heat and add the pancetta.Sea salt and freshly ground black pepper.250g leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips or cabbage, roughly chopped.250g leftover roast potatoes, roughly chopped.

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