pork

boxing day bubble and squeak

servings
4

method

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.

2009, Mag, Jamie p83

ingredients

• olive oil
• 800g leftover veg – about half potatoes, then brussels sprouts, carrots, turnip – whatever!
• 4 good-quality chipolatas, the best quality you can afford
• 4 vine tomatoes, halved
• 8 rashers smoked streaky bacon, the best quality you can afford, most of the fat trimmed off
• 4 large field mushrooms, trimmed
• sea salt and freshly ground black pepper
• 4 large eggs, preferably free-range or organic

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tried this recipe or a similar one? share your tips...

1. by Andy w on Mon 26 Dec 2011 @ 13:24

Tasts and looks great. To some of the other reviews, if you want the Tradtional recipe look for that... This is another of Jamie's twists on the traditional recipe, something that he is famous for doing.

2. by Michael on Sun 30 Oct 2011 @ 23:36

Wot no black puddin'? Just watched 'Jamie at home' on TV and ordered the book ;-}

3. by tommy hall on Wed 19 Oct 2011 @ 17:53

I am not sure what this is but I know what it isn't....a recipe for bubble 'n' squeak. Before Jamie presumes to teach us how to cook, he ought to learn how to speak the Quenn's English. With respect; Tommy; Toronto, Ontario

4. by John on Thu 28 Apr 2011 @ 04:21

forkin' hell .... that's not a traditional bubble n squeak innit??

5. by lewis on Wed 06 Apr 2011 @ 14:23

this looks great.

6. by lewis on Wed 06 Apr 2011 @ 14:18

this looks amazing ands taste even better.

7. by lewis on Wed 06 Apr 2011 @ 14:17

this looks amazing. and tastes it.

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