Bubble & Squeak Traybake Pie

• Peel and slice the potatoes into small chunks. Cook the potatoes in a large pan of salted boiling water.
• Meanwhile, thinly slice the cabbage. When the potatoes are nearly cooked add the vegetable stock cube, cabbage and frozen veg mix to the pan and cook for a few minutes.

Preheat the oven

• When the vegetables are nearly cooked, preheat the oven to 200°C/180°C.

Prepare the bubble & squeak pie filling

• Drain the vegetables then return them to the same pan. Cook for a few minutes on a low heat, while stirring, to get rid of excess water. With a potato masher or fork, mash the vegetables together with the butter and dried herbs then season to taste.

Bake the bubble & squeak pie

• Brush a baking dish with a dash of oil. Spoon in the pie filling. Run a fork over the top of the pie (this helps get crispy edges in the oven).
• Grate the cheddar and sprinkle it on top with the panko breadcrumbs. Bake in the oven for 30 - 35 minutes until golden on top.

Cook the eggs

• Meanwhile, cook the eggs. To avoid the eggs cracking cook them from room temperature rather than fridge cold. Slowly lower the eggs into a pan of boiling water and cook for 6 minutes for soft boiled eggs. Drain, then when cool enough to handle peel them.

Plate Up

• Thinly slice the spring onions.
• Remove the pie from the oven and scatter the spring onions on top before serving alongside the soft boiled eggs. Enjoy!