bubble and squeak recipe

Bubble & squeak

The ultimate leftover veg flavour party

bubble and squeak recipe

30 mins

Not Too Tricky

serves 4

About the recipe

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.


nutrition per serving

376

Calories


18.4g

Fat


4.6g

Saturates


8.1g

Sugars


0.6g

Salt


6.9g

Protein


48.5g

Carbs


6.3g

Fibre


of an adult’s reference intake


Recipe From

Jamie Oliver's Christmas Cookbook

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Ingredients

olive oil

25g unsalted butter

4 sprigs of fresh woody herbs, such as rosemary, sage, thyme

600g leftover roast potatoes

600g leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale

optional: leftover vac-packed chestnuts

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tags

Recipes you may like

related features