Bank holiday bubble & squeak

Heat ½ tbsp oil in a large, nonstick frying pan. Add the sliced leek and fry over a medium heat for 5 minutes, until softened and turning golden. Put the cooked leek in a large mixing bowl, add the leftover potatoes and mash together. Stir in the chopped vegetables, soft herbs, smoked paprika, salt and a grinding of black pepper. In a small bowl, mix together the mint sauce, ½ tbsp oil, ½ tbsp water and the vinegar. Set aside.

Wipe out the frying pan, drizzle in 1 tbsp oil and set the pan over a medium heat. Once hot, spoon in the potato mixture and press it down to form an even layer. Cook for 5 minutes, until the bottom is golden and crispy. Flip onto a plate so the crispy side faces up. Add another 1 tbsp oil to the pan and allow to heat up, then slide the bubble and squeak back into the pan. Cook for another 5 minutes. Transfer to a chopping board, then leave to rest and set for 5 minutes.

Meanwhile, heat the remaining 1 tbsp oil in a nonstick frying pan and fry the eggs to your liking. Slice the bubble and squeak into quarters; top each with a fried egg, black pepper and a drizzle of the mint sauce.