Traditional bubble when I was a kid was always something that we had on a Monday after our Sunday roast dinner.Ī way for my mum to use up any leftover mashed potatoes and veggies and was served with the cold leftover roast meat. Bubble & Squeakīubble & Squeak is a British favourite. But I have two recipes to share today that will help you to create delicious new meals out of unappealing leftovers. I must have thought we were catering for 20 yesterday and I now have plates and bowls full of turkey, ham, potatoes and vegetables in the fridge. I attempted a run this morning to blow the cobwebs away but could literally feel every piece of turkey, cheese, christmas cake and chocolate that I’ve eaten weighing me down! Leftovers!Īnd talking about mountains of food, who else is left with a ridiculous amount of leftovers? If you’re like me then you have probably woken up this morning regretting the mountain of food that you consumed over the past couple of days. Hello! Has Santa been?!! I hope everyone has had a very enjoyable Christmas Day. Remove to a warmed plate whilst you fry an egg per person in the same pan.Use up leftover mashed potato and vegetables by turning them into Bubble & Squeak Fritters. When you are ready to eat, add the rest of the oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side.
Flatten into patties, lay on a plate and chill until required. Using your hands divide the mixture into 8 even sized balls. Drain and lightly fold through the mash, adding a good seasoning of salt and black pepper. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.Ĭook the Tenderstem in boiling water for 3 minutes until just tender. When they are ready, stir though the mashed potatoes.Īdd the lardons or bacon to the frying pan and cook over a medium heat until crisp. Whilst the potatoes are cooking, heat two tablespoons of the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. Cook for about 15-20 minutes until soft when pierced with a fork. Put the potatoes into a pan of lightly salted cold water and bring up to the boil.
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