Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.Will keep in the fridge for up to 3 days or freeze for up to a month. Makes: 4 servings Time: 20 mins hands on time + 25 mins baking Cost: 38p per serving Calories: 340 per serving Ingredients: For the baked bubble and squeak: 500g leftover mashed potato or roast potatoes mashed up 50g sliced chorizo or bacon cut into strips with scissors (optional) 250g (around half) savoy cabbage.

Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.

Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.

Tip the flour onto a plate, then coat the cakes, tapping off the excess.

Leave until cool enough to handle, then shape into 8 round cakes.

Mix the sprouts with the potatoes and season to taste.

Shake dry, then shred as finely as you can. Drain and cool quickly under cold running water. Meanwhile, boil the sprouts for 3-5 mins until just tender.

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out.

Download oven baked bubble and squeak