When the bottom turns golden, flip it over bit by bit and mash it back into itself. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. When they start to sizzle, add the potatoes and vegetables. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts.When they're cooked right through, drain and put aside. Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes.If you ask me, I think this is brilliant with a cold Guinness! Serve a slice of the bubble and squeak topped with a seasoned poached egg, and 2 slices of ham per person.Cook for 4 to 5 minutes for a soft to firm egg or a bit longer if you prefer your eggs a little harder. Remember when it comes to poaching eggs, the fresher the eggs the better the result. Bring a large pan of salted water to the boil then turn down to a simmer and add the 4 eggs. When the bubble and squeak is nearly ready to come off the heat, start on the eggs.If it still hasn't browned, then pop the pan (only if it's ovenproof though!) under a hot grill for 5 minutes. Pat it out flat again and continue cooking until really crisp all over. Once the bottom turns golden, carefully flip it over bit by bit and mash it back into itself. If it is, then lower the heat and keep watching it. Pat it down into a thick pancake shape and keep frying on a medium heat for about 30 minutes, checking it every 5 minutes or so to make sure the bottom isn't burning. Add the potatoes and vegetables and gently mash them up in the pan to give a nice bubble and squeak mixture. Heat a lug of olive oil and a good knob of butter in a large frying pan over a medium heat.If using leftover veg, you can add these directly to the cooked potatoes now.
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