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Ingredients

1 tbsp olive oil
2 sprigs of fresh thyme
1 tbsp honey
500g leftover cooked root vegetables e.g. potatoes, parsnips, carrots,finely chopped
75g leftover cooked brassicas-e.g cabbage, Brussels sprouts, sliced
2 tbsp DukesHill Bacon Jam
 
1 tbsp DukesHill Piccalilli
 
4 DukesHill pickled shallots, sliced
 
150g cooked DukesHill ham, diced
 
50g Isle of Mull cheddar, diced + 50g grated
 
198g DukesHill Boxing Day Chutney (plus extra to serve)
 
320g sheet ready-rolled puff pastry
Cocktail nuts, chopped (optional garnish)
 
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Boxing Day Bubble & Squeak Tart with Ham, Cheddar & Boxing Day Chutney

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Turn your Christmas leftovers into a show-stopping tart! Layers of sweet and savoury flavours come together beautifully in this indulgent recipe. A sticky base of DukesHill Boxing Day Chutney and honey gives a glossy, caramelised finish, while a hearty filling of roasted root vegetables, cabbage, DukesHill ham, Bacon Jam, Piccalilli, and Isle of Mull Cheddar creates a comforting, flavour-packed centre. Encased in crisp, buttery puff pastry and finished with crunchy cocktail nuts, this tart makes a perfect centrepiece for your Boxing Day table. Serve warm or cold with an extra spoonful of chutney on the side - it’s a deliciously festive way to make the most of your leftovers.
Servings 6
Prep Time 25 minutes
Cook Time 40 minutes

Directions

  1. Step 1 Line a tray with parchment, brush with oil and scatter with thyme. Spread Boxing Day chutneyover the base, then drizzle with honey.

  1. Step 2 In a large bowl, mix the root vegetables, brassicas, ham, bacon jam, piccalilli, shallots and dicedcheese. Season well, then press over the chutney and top with the remaining cheese.

  1. Step 3 Cover with puff pastry, tucking in the edges to encase. Prick with a fork and bake for 25-30minutes until golden and crisp.

  1. Step 4 Rest for 3 minutes, thenflip toinvert onto a serving plate and peel away the parchment to revealthe glossy chutney layer. Garnish with cocktail nuts and rocket. Serve hot or cold.

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