This is a fantastic way to use up your leftover roasted vegetables, sprouts and potatoes on Boxing Day. These little cakes could easily be brunch, late lunch or even a quick supper after a busy Christmas Day.

METHOD

Begin making the mash by crushing the roasted potatoes in a large bowl. Add to this the chopped up root vegetables, sprouts, lots of fresh herbs and the grain mustard, seasoning well with salt and pepper. Next, add the egg yolks to bind the mixture together with the flour to dry it out slightly- you may not need all the flour. Give the mixture a really good squeeze with your hands to bring everything together. It should hold without being sticky.

Dust a smooth surface with flour and shape the mixture into four cakes- a palette knife is incredibly helpful for this. Heat a pan with a dash of grape seed oil and the knob or two of butter and fry until golden on both sides- if you like, you can pop these into the oven for a few minutes to warm through.

Finally, fry the eggs in the last of the butter with a dash of oil over a low heat until just cooked, season with salt and pepper and arrange the cakes on to four plates, finishing with the eggs and a dollop of brown sauce.