Shuba Rao from Ventnor said:
Having lived the early 27 years of my life in India, I have learnt how not to waste food or indeed anything. When... More
Bubble and Squeak
This is a great leftover recipe that can be made with any vegetable leftovers from the Sunday lunch. Serve with a poached, fried or scrambled egg and crispy bacon or with poached smoked haddock fillets or grilled trout.
Ingredients show imperial units
Serves 4
- 1 red onion, finely chopped
- 4 rashers streaky bacon, cut into small pieces
- 450g leftover mashed potato
- 300g leftover mixed cooked vegetables – roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces
- Pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 25g hard cheese , grated
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
- 25g butter , melted
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- Plain flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
Instructions
- Heat the oil in a frying pan and cook the onion for 4-5 minutes until soft. Add the bacon and cook for a further 3-4 minutes or until it begins to turn a golden colour.
- Remove the pan from the heat and transfer the bacon and onions into a large bowl.
- Add the mashed potato and cooked vegetables, season well. Add the cheese, mix well and divide the mixture into six portions.
- Using your hands, shape each portion into a cake. Put a little flour on a plate and coat each cake in flour on both sides.
- Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes or fry on both sides until golden brown.
Freeze ahead
- These bubble and squeak cakes also freeze brilliantly so if you don’t manage to eat them all you can enjoy them another day; simply freeze them at the end of step 2.
