Bubble & Squeak, Smoked Bacon, Poached Egg and Hollandaise Sauce:

For x4 you’ll need:
1kg Floury potatoes
300g Savoy cabbage or Spring greens (Washed & shredded)
Potato flour (or any white flour you have to hand)
Rapeseed oil (PE Mead’s is best)
8 Rashers smoked bacon
8 Free range eggs
250g Unsalted butter
White pepper (but black will do)
Salt
4 tbsp White wine vinegar
Dash Tabasco sauce
1 x Lemon

Wash and peel the spuds, cut them into chunks and pop in a pan of salted cold water. Bring to the boil and cook for around 15/20 mins until soft. Drain and let sit for 2 mins to dry, then mash.

Shred the cabbage and wash, bring a pan of salted water to a boil, then blanch for 3 mins. Drain and put in iced water to chill, then when cold, squeeze out any excess water in a clean tea towel.

Mix the mash and cabbage together and season with white pepper and salt to taste. Pop the mix in the fridge to chill and when cold, shape into 4 cakes and dust with potato flour.

For the Hollandaise Sauce separate 4 eggs, put the egg yolks in a bowl (keep the whites for meringue) and add 1 tbsp of white wine vinegar and a small pinch of salt, whisk over a bain-marie until it becomes pale and thick like curd, then take it off the heat.

Clarify the butter by slowly melting in a heavy pan. Skim the top, then gently pour out the golden butter, leaving the milky bottom layer in the pan. Discard. Gradually pour the butter into the eggs and keep whisking until all are combined. Finish with lemon juice, tabasco sauce and season to taste.

For the poached eggs, put a large pan of water on to boil then turn it down to a simmer. Add 3 tbsp white wine vinegar, crack the eggs into cups and then tip into the water and simmer for 4½ minutes.

To assemble, pan-fry the bubble cakes for a few minutes on each side until golden and crispy. Grill the bacon and pop 2 rashers on top of each bubble cake.

Top with a soft poached egg and finish with a generous dollop of hollandaise sauce. Perfect with some skinny chips!