Bubble & squeak

Name: Bubble & squeak
Total time: 30 min
Yield: 4
Ingredients: olive oil; 25 g unsalted butter; 4 sprigs of fresh woody herbs such as rosemary, sage, thyme; 600 g leftover roast potatoes; 600 g leftover cooked veg such as carrots, swede, turnips, parsnips, Brussels sprouts, kale; leftover vac-packed chestnuts optional

The ultimate leftover veg flavour party

“I’ve always liked making this, since I was a kid. We’d have the pan going for well over an hour, slowly turning those precious leftovers into an incredible pile of gnarly, starchy, veggie gorgeousness. Good bubble & squeak is hard to beat. ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Vegetables Christmas Leftovers Potato

Nutrition per serving

Calories 376 19%
Fat 18.4g 26%
Saturates 4.6g 23%
Sugars 8.1g 9%
Salt 0.6g 10%
Protein 6.9g 14%
Carbs 48.5g 19%
Fibre 6.3g -

Of an adult's reference intake

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

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Ingredients

olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs , such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg , such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts , optional

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Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Buy Now

Tap For Ingredients

Method

Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat, too.