Recipe: Chef Jon Fell offers up some ideas on what to do with Christmas leftovers

Jon Fell, 49, is chef at Whitehaven's newest restaurant, The Peddler.

Jon was brought up in a very small village near Market Bosworth (famous for the last battle in the War of the Roses in 1485).

"I was going to be a farmer, as it was all I knew growing up, but being surrounded by livestock, fresh produced home-grown fruit, and vegetables, and having a never-ending supply, so it was an easy progression for me and I started to cook at home, and so it began really."

He has been at The Peddler since it opened and said it has gone "exceptionally well considering the difficult times we are facing now with Covid.

"We have an amazing team, both Front of House, and the kitchen team are fantastic, and the behind the scenes team who keep us all in check.

"We have always had the attitude to do what we do and do it to the best we can, using fantastic produce, local when possible, and let the Peddler speak for itself really."

Jon has been in Cumbria for 20. He was on his way to Scotland when he started working in the little village of Nether Wasdale, then having a time at Zest and then Muncaster Castle estate.

This followed a brief period working freelance before joining the team at Osprey Management as group chef helping to set up The Peddler.

He is married to Annette and has "two brilliant stepchildren Myles and Grace."

They share the house with six cats and a horse, Billy - who lives outside.

"I am often asked if I cook at home and I always end up telling a huge fib by saying YES, but in all honesty, not so much., It’s a rather chaotic life as a chef, so when we do get chance as a family, to spend time together, it’s always nice to let someone else do the cooking!"

LEFTOVERS: Delicious bubble and squeak

Jon has shared his post-Christmas bubble and squeak but says on Christmas day he loves his roast turkey and bread sauce: "You must have bread sauce with turkey, it should be law! And don’t get me started on whether Yorkshire puddings belong on a Roast Turkey dinner! We may be here a while!"

Describing his leftovers recipe, Jon said: "Without doubt my all time 'What on earth am I going to do with all this leftover stuff!!?' It's comfort food.

"The ingredients can be, and generally are, limitless on what to use. But this dish is great to use up leftover cooked potatoes, turkey, pigs in blankets, and any leftover veg and trimmings. And of course you can even make it vegetarian or vegan. I like to top it with a fried egg for a simple, tasty and filling lunch.

"But make no mistake, This will warm your cockles any time of the day."

RECIPE

This recipe will feed 4 people

Prep time 15 minutes/Cook time 15 minutes/ Ready to enjoy in 30 minutes

This list of ingredients is purely ta guide. Use whateverleftovers you have kicking around in your fridge, that's the beauty of this recipe.

Ingredients

1 knob butter
1 onion, finely chopped
leftover vegetables and turkey or roast trimmings
4 rashers of cooked bacon or leftover pigs in blankets and stuffing
1 egg for binding
salt and freshly ground black pepper
1 tablespoon oil for frying
2 eggs for frying

Method

Gently melt the butter in a large, shallow, heavy-based non stick frying pan, Add the onion and cook for 10 minutes, stirring frequently with a wooden spoon until soft. If you are using fresh bacon, chop and fry this with the onions.

Thoroughly chop the veg in a large bowl. Add chopped bacon/pigs in blankets/stuffing.

Add softened onion to the bowl. Add a raw egg to bind, this isn't essential if you are wanting a vegan option, season generously with salt and pepper and mix well. Shape the mixture into four rough patties, each about 2cm thick, Dust a little flour on your hands this will help to prevent sticking.

Add the oil to the pan and heat to medium. Put the patties into the pan and fry for about 15 minutes, turning frequently, And cook until golden brown and crisp.

If cooking two at a time, there should be room in the pan for a couple of eggs. About 2 minutes before the squeaks are ready, give the pan a swirl with some light oil and crack in a couple of eggs and fry until set.

Serve immediately onto warmed plates with a good twist of pepper.

Tip

I used about 4 large roast potatoes, roast parsnips, boiled carrots, broccoli, green beans, 4 garlic cloves, carrots and celery (I used some of those as a vegetable bed ‘trivet’ for cooking the turkey on).