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They are the most flavoursome of all the potatoes and have a lovely creamy texture that works really well in this traditional British dish. When you make Bubble and Squeak the traditional way, using potatoes that have been boiled and then mashed, Maris Piper are the best variety to use. They’re just a little bit softer than traditional potatoes, so they can easily be mashed with a fork or masher. Why are these the best potatoes for bubble and squeak? Because their texture is perfect. In fact, it doesn’t even need to be peeled. The best potato for bubble and squeak doesn’t require any cooking at all. German mustard, sweet or sour pickled cabbage and dill pickles are all good on the side.If you can’t make a potato dish without turning on the oven, it’s time to expand your horizons.

Serve one bubble and squeak cake topped with two frikadellen per person (serve the rest of the bubble and squeak cakes on the side) and a fried egg.

Add more oil to both frying pans and quickly fry the eggs, spooning the hot oil up over them to cook the yolk.

When they’re ready, transfer them to a dish where they can lie in a single layer, and put them in the oven to keep warm. The sausage patties take about six minutes each side, the bubble and squeak patties about five.

Heat a splash of oil in two large frying pans and fry the bubble and squeak and the sausage patties, six of each at a time.

Preheat the oven to 160C/150C fan/gas mark 3.

As soon as the mixture is cool enough to handle, form it into 12 patties.

Mash the potatoes with the butter and add the sprouts and herbs.

Steam or microwave the sprouts until tender, then halve or quarter them.

Set over the lowest heat possible for about 4-5 minutes so the potatoes can dry out a bit. Crumple a clean tea towel and put this on top of the potatoes.

Boil the potatoes till tender, drain, then put them back in the saucepan.

Place on a baking sheet, cover with cling film and put in the fridge to firm up. With wet hands, form this into 12 balls, then flatten them into patties.

For the sausage cakes, put everything into a large bowl along with lots of seasoning and mix with your hands.

German mustard, pickled red cabbage (either sweet or sour) and dill pickles to serve.

Either olive oil or groundnut oil for frying.

Chopped leaves from 4 sprigs of tarragon.

300g Brussels sprouts, outer discoloured leaves removed and bases trimmed.Prep time: 20 minutes | Cooking time: 50 minutes SERVES The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard. I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’! I use sausage meat to make the frikadellen, rather than minced pork. I know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made.