By Tom Booton

The perfect Boxing Day hangover cure, made from Christmas leftovers


This recipe serves two important functions: it uses up leftover food from your Christmas dinner, ensuring that as little as possible goes in the bin, and it provides a perfectly crispy, oily, carb-packed Boxing Day balm for that inevitable festive hangover.


Load and light your EGG and place the Stainless Steel Grid on top of the Fire Ring. Your target temperature is 220°C.

Place your baking potatoes straight onto the Stainless Steel Grid. Roast for between 1 hour and 1 hour 10 minutes, until cooked through.

In the meantime, gather your leftover vegetables from Christmas dinner: carrots, red cabbage, onions, sprouts, hispi cabbage. If you’re short of leftover veg, roast some fresh veg alongside your jacket potatoes for 20 to 30 minutes, then leave to cool.

Remove your jacket potatoes from the EGG and set aside to cool. Chop your vegetables, leftover roast potatoes and gammon into 1cm chunks, then add to a large mixing bowl. Add cranberry sauce, chopped garlic, mustard and gravy.

Once cooled, cut the potatoes in half and scoop the fluffly insides into the mixing bowl. If you like, you can chop up some of the crispy skin to add texture and flavour to the mixture. Season well with salt and pepper.


Now for the fun part: roll up your sleeves, wash your hands, and with your hands still wet mix, squelch, push and mould the ingredients together. Once fully combined, portion up into balls, flatten into patties and cover in the flour mix. Set aside on a roasting tray lined with butcher paper.

Splash some vegetable oil in a skillet and place on the EGG to heat up. After a few minutes, add your patties to the pan and fry. Turn when the underside is golden and charred, then cook the other side. Depending on the size of your patties and your skillet, you can probably cook more than one at a time.

Once all the patties are cooked, add some more oil to the pan and fry your eggs, sunny-side up until the white is cripsy and the yolk still dippy.

Serve with anything you have in the cupboard: brown sauce, chilli oil or some leftover Christmas slaw. And maybe something in a glass to nurse you through that hangover.