To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds.

Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden. Add another tbsp of olive oil to the frying pan, and place back on a medium heat.

Take the mixture and form 8 round patties.

Add the salt and pepper and mix until combined. Transfer this mix into the pan with potatoes and falafel. Add the garlic and fry for a further minute. Once hot, add the spring cabbage, petit pois and spring onions and fry for one minute. Add 1 tbsp of olive oil to a frying pan, and place on a medium heat.

Add the milk and the butter to the potatoes and cabbage and season well with. Heat the oil in a frying pan and cook the onion for about 5 minutes until softened. Add the cabbage for the last 5 minutes of cooking time. Cooking: The Best Traditional and Contemporary Scottish Recipes says that it. Start cooking the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Crumble the falafels into the potatoes and mash with a potato masher until smooth. It is nicknamed the Scots version of bubble and squeak. Drain the potatoes and place them back into the pan. Bring to the boil and then reduce to a simmer, then cook for 20 minutes, or until the potatoes are soft. Put the potatoes in a medium-sized pan of water and place on a high heat.

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