Boxing Day bubble & squeak

bubble and squeak

Serves 4

  • olive oil

  • 800 g leftover veg, about half potatoes, then brussels sprouts, carrots, turnip

  • 4 higher-welfare chipolatas

  • 4 vine tomatoes, halved

  • 8 rashers higher-welfare smoked streaky bacon, most of the fat trimmed off

  • 4 large field mushrooms, trimmed

  • sea salt

  • freshly ground black pepper

  • 4 large free-range eggs

For this recipe, you will need 133g leftover carrots, 133g leftover brussels sprouts, 133g leftover turnips and 400g leftover potatoes.



Christmas leftovers are brilliant in this British classic. The great thing about this is that it's the same amount of calories as a large blueberry muffin, and it's much more nutritious because it's got a bit of everything. If you don't have enough potatoes, just boil some up. Out of boring, uninspiring leftovers comes something that will make everyone happy.




Preheat your grill to high. Heat a medium non-stick ovenproof pan over a medium heat and pour in a lug of olive oil. Once hot put the leftover veg in the pan and start mashing them together. Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.



Meanwhile, put the chipolatas and tomatoes on a tray and drizzle lightly with olive oil, then put them in under the grill. Let them cook for about 4 minutes or so then get the tray out, turn your chipolatas over and add the mushrooms, face up before drizzling with a little olive oil and seasoning with salt and pepper. Lay the bacon in and around everything and pop the tray back in the oven to grill for another 7 to 8 minutes.



When that tray of extras is just about perfect, turn your oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm, then give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack the eggs right into these little divets – it looks fantastic, isn't predictable and saves on washing up. Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking. To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras.

Nutritional Information

Boxing Day bubble & squeak

Packed with leftover seasonal veg

More Mains recipes >
0 foodies cooked this
I've played with a classic bubble and squeak recipe to reinvent any leftover Christmas bits and bobs
Serves 4
45m
Super easy
Method

For this recipe, you will need 133g leftover carrots, 133g leftover brussels sprouts, 133g leftover turnips and 400g leftover potatoes.

Christmas leftovers are brilliant in this British classic. The great thing about this is that it's the same amount of calories as a large blueberry muffin, and it's much more nutritious because it's got a bit of everything. If you don't have enough potatoes, just boil some up. Out of boring, uninspiring leftovers comes something that will make everyone happy.


Preheat your grill to high. Heat a medium non-stick ovenproof pan over a medium heat and pour in a lug of olive oil. Once hot put the leftover veg in the pan and start mashing them together. Cook for 15 to 20 minutes, and keep mashing them over the course of the cooking time so they break down and get nice and crisp on the bottom.

Meanwhile, put the chipolatas and tomatoes on a tray and drizzle lightly with olive oil, then put them in under the grill. Let them cook for about 4 minutes or so then get the tray out, turn your chipolatas over and add the mushrooms, face up before drizzling with a little olive oil and seasoning with salt and pepper. Lay the bacon in and around everything and pop the tray back in the oven to grill for another 7 to 8 minutes.

When that tray of extras is just about perfect, turn your oven to 180ºC/350ºF/gas 4 and pop them down at the bottom of the oven to keep warm, then give the bubble and squeak one final pat down and use the back of a spoon to make four dents, evenly spaced around the pan. Crack the eggs right into these little divets – it looks fantastic, isn't predictable and saves on washing up. Season with a tiny bit of salt and pepper and put in the oven for about 8 minutes, or until the eggs are cooked to your liking. To serve, pop the tray of bubble and eggs in the middle of the table with the tray of extras.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 720
    36%
  • Carbs 43.6g
    17%
  • Sugar 21.1g 23%
  • Fat 45.1g 64%
  • Saturates 10.7g 54%
  • Protein 27.0g 60%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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