份量Serve: 4
| 材料 | INGREDIENTS |
| 橄欖油 | olive oil |
| 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 |
| 海鹽 | sea salt |
| 現磨黑胡椒 | freshly ground black pepper |
| 4隻 農場走地雞蛋 | 4 large free-range eggs |
做法 Method
1. 預熱燒烤爐。中型易潔鍋中加油，中火燒熱
Preheat your grill to high. Heat a medium non-stick ovenproof pan over a medium heat and pour in a lug of olive oil.
2. 鍋燒熱後加入蔬菜炒勻按扁
Once hot put the leftover veg in the pan and start mashing them together.
3. 燒煮15至20分鐘，繼續按壓至底部香脆
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.
4. 於焗盤內放入直布羅陀腸和蕃茄，灑上橄欖油，放入燒烤爐
Meanwhile, put the chipolatas and tomatoes on a tray and drizzle lightly with olive oil, then put them in under the grill.
5. 燒焗大約4分鐘，把直布羅陀腸翻轉，加入磨菇，灑上橄欖油、鹽及胡椒
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.
6. 煙肉鋪排於盤內，再次放入燒烤爐內烤7至8分鐘
Lay the bacon in and around everything and pop the tray back in the oven to grill for another 7 to 8 minutes.
7. 肉煮好後，放入攝氏180度/華氏350度/煤氣4度焗爐內保溫。同時再加按實蔬菜及平均分佈於鍋內
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.
8. 於蔬菜上打入雞蛋。加鹽及胡椒調味焗大約8分鐘或至個人喜愛的生熟程度
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.
9.原盤及鍋上桌並享用
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
