Saturday, 24 March 2012

Bubble & Squeak

I’m (once again!) faintly embarrassed at writing a recipe, such as it is, for something so simple, but I’m sharing this recipe for the benefit of my American friends, who may not have heard of it! 

Bubble and squeak was a traditional supper here in the UK, back in the days when people burned up the calories during the daytime and could afford (calorie-wise) such a big meal after a big Sunday dinner.  I think the tradition varies from area to area, but in my family it’s made up with whatever leftover vegetables there are from the roast dinner; usually potatoes, cabbage, carrots, peas but is literally made up from whatever assortment of cooked vegetables you have.   

Made with Colcannon mashed potatoes

I often make Colcannon mashed potatoes (with leeks and cabbage) and this is a lovely way to use up any leftovers.  I like this so much that I always cook surplus vegetables specifically to make bubble and squeak the next day (or the day after that!).  When you are working it’s such a simple meal to put together when you come home.

The ‘recipe’ is difficult to quantify other than to say you need enough cooked vegetables for the number of people you are feeding.  As I said above, it is literally made from whatever you have to hand.  I’ve used an assortment from : 

Potatoes (boiled, mashed or roasted – it makes no difference)
Brussels sprouts
Swede (rutabaga)

All you need to do is chop up (coarsely or finely, it’s up to you) the vegetables that you are using. 

Made with roast potatoes, carrots, cabbage and beans
Heat a little oil, beef dripping or goose fat in a frying pan and when the oil is hot add the vegetables.  Toss around the pan with a wooden spoon or spatula.  You want bits of the vegetables to brown so don’t keep it constantly moving, just enough to stop it catching and burning.

Serve with leftover meat, ham or bacon.  A generous puddle of brown sauce never goes amiss either!

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