Epic ‘bubble-and-squeak’ Yorkshire pudding recipe

Name: Epic ‘bubble-and-squeak’ Yorkshire pudding
Yield: Serves 4
Ingredients: 150g leftover roast potatoes; 150g leftover cooked vegetables, such as carrots, parsnips, Brussels sprouts, greens; 25g unsalted butter; 1 tbsp olive oil; 2 sprigs of fresh sage, leaves picked; 100g leftover meat or vegetarian stuffing; 8 frozen Yorkshire puddings; 60g Brie, sliced into pieces; 4 tsp cranberry sauce or chutney; watercress, to serve

Bubble-and-squeak gets a modern makeover: a fluffy Yorkshire pudding is filled with festive leftovers with a good dollop of cranberry sauce for a lazy but lovely Boxing Day lunch.

See method

Serves 4
Takes 45 mins
288 calories / serving

Shop your ingredients

Tesco Finest Maris Piper Roast Potatoes With Goose Fat 800g
150g leftover roast potatoes
£3.30
£4.12/kg
Tesco Parsnips Loose
Aldi Price Match
150g leftover cooked vegetables, such as carrots, parsnips, Brussels sprouts, greens
£0.22
£1.48/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
25g unsalted butter
£1.85
£7.40/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Sage 20G
2 sprigs of fresh sage, leaves picked
£0.50
£25.00/kg
Tesco Sage & Onion Stuffing Mix 170G
This product's currently out of stock
Aldi Price Match
100g leftover meat or vegetarian stuffing
Aunt Bessie's Yorkshire Pudding Mix with Sage & Onion 120g
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
8 frozen Yorkshire puddings
£1.50
£12.50/kg
Creamfields French Brie 200G
Aldi Price Match
60g Brie, sliced into pieces
£1.65
£8.25/kg
Tesco Cranberry Sauce 200G
Aldi Price Match
4 tsp cranberry sauce or chutney
£0.49
£2.45/kg
Tesco Watercress 80G
watercress, to serve
£1.40
£17.50/kg

Method

Chop all the leftover potatoes and vegetables into small chunks.
Melt the butter along with the olive oil in a frying pan over a medium heat. Scatter in the sage leaves and crisp up for 1 min. Add the potatoes, veg and stuffing, using a potato masher to break everything up, then make a flat, even layer in the pan. Season and fry for 4 mins, until the bottom is crisping up.
Use a fish slice to fold up the crispy bits from the bottom back into the mashed veg and then flatten down again. Keep doing this process for around 15 mins, until everything is golden and crispy.
Preheat the oven to gas 6, 200°C, fan 180°C.
Prepare a muffin tin or loosely line a small baking tray with foil, creating 8 wells for the Yorkshires to sit in. Evenly spoon the crispy veg into the Yorkshire puddings, pushing deep into the bottoms and place on the tray. Top each one with pieces of Brie and the cranberry sauce.
Cook in the oven for 5-7 mins, until the cheese is melted and oozy.
Serve alongside some dressed watercress.