Gino cooks bubble and squeak cakes on Let’s Do Lunch with Mel and today’s guest Alan Carr.

The ingredients are: 3 tbsp olive oil, 2 spring onions, chopped, A pinch of cayenne, 150g cold left over mashed potato, 25g grated parmesan, 50g left over cooked cabbage or other greens, a few leftover cooked or defrosted peas, 2 tbsp flour, 3 rashers of bacon and 1 egg.

To prepare the dish, heat 2 frying pans on a high heat, one medium one large. Heat 1 tbsp of oil in the large frying pan and add the onions. Cook for 30 seconds then add the cayenne. Remove from the heat.

Place the mash in bowl and add the cabbage, peas, cheese and cooked spring onions.

Mix everything together really well, season and shape into 1 patties.

Fry the egg in a little oil in the other pan, then season with salt and pepper.

Heat the remaining oil in a pan and add the patties (using a chef’s ring) along with the rashers of bacon. Cook for a couple of minutes of each side and until the bacon is crispy. Drain the bacon on some kitchen paper once cooked

Serve the bubble and squeak cakes, topped with an egg and bacon.