|800克 吃剩的蔬菜，大約半個薯仔，小椰菜，紅蘿蔔，蘿蔔||800 g leftover veg, about half potatoes, then brussels sprouts, carrots, turnip|
|4條 天然飼養直布羅陀腸||4 higher-welfare chipolatas|
|4個 連枝蕃茄，對切||4 vine tomatoes, halved|
|8片 天然飼養美式煙肉，去掉肥肉||8 rashers higher-welfare smoked streaky bacon, most of the fat trimmed off|
|4隻 大磨菇，修剪||4 large field mushrooms, trimmed|
|現磨黑胡椒||freshly ground black pepper|
|4隻 農場走地雞蛋||4 large free-range eggs|
Preheat your grill to high. Heat a medium non-stick ovenproof pan over a medium heat and pour in a lug of olive oil.
Once hot put the leftover veg in the pan and start mashing them together.
Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.
Meanwhile, put the chipolatas and tomatoes on a tray and drizzle lightly with olive oil, then put them in under the grill.
Let them cook for about 4 minutes or so then get the tray out, turn your chipolatas over and add the mushrooms, face up before drizzling with a little olive oil and seasoning with salt and pepper.
Lay the bacon in and around everything and pop the tray back in the oven to grill for another 7 to 8 minutes.
When that tray of extras is just about perfect, turn your oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm, then give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan.
Crack the eggs right into these little divets – it looks fantastic, isn’t predictable and saves on washing up. Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking.
To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras.
More about this recipe: http://www.jamieoliver.com/recipes/pork-recipes/boxing-day-bubble-and-squeak
Special thanks on translation: Ms Ida Lam