Serves 4

Vegetable oil

White pudding, sliced

Christmas leftovers, e.g. turkey, ham, Brussels sprouts, potatoes, carrots and parsnips

Approx. 150ml gravy

Approx. 150ml white (béchamel) sauce 40g cranberry sauce

4 eggs (optional)

To serve:

Brown sauce

1. Heat some oil in a large skillet or heavy- based frying pan over a medium-high heat and cook the white pudding, breaking it up into chunks. Transfer to a plate and set aside.
2. In the same pan, layer all of your Christmas dinner leftovers, adding the gravy, white sauce, cranberry sauce and white pudding in between layers. Cook over a medium heat until thoroughly cooked through.
3. If you’re adding eggs, use the back of a spoon to make four indents on the top of your Christmas lasagne. Carefully crack the eggs into the indents.
4. Cover with a lid and cook for 6-7 minutes or until the eggs are cooked to your liking.
5. Drizzle over some brown sauce and serve as a festive brunch.