Recipes

Kitchen Hack: Bubble & Squeak: a British classic

Kitchen Hack: Bubble & Squeak: a British classic

28TH SEPTEMBER 2016

It's reported that in the UK alone, 15 million tonnes of food is wasted each year, which equates to about a third of all purchased food. WRAP, the Waste and Resources Action Programme, claims that 60 per cent of this wastage is completely avoidable.

If you’re looking for recipes to make the most out of your leftovers, Bubble and Squeak is the quintessential day-after dish. Bubble and Squeak is great for anyone stuck with leftovers after an ambitious roast dinner and looking for something to utilise all the remaining veggies.

Bubble and Squeak's name originates from the noises made whilst the dish is being cooked. The traditional recipe varies in different parts of the UK. In Scotland, the dish goes by the name of Rumbledethumps and is baked instead of fried. IIreland it’s called Colcannon and includes milk or cream for a more fluffy aesthetic and creamier taste.

Bubble and Squeak can be served with anything you like, such as fried eggs or grilled chicken. Take a look in your cupboards and fridge to utilise your leftovers as best as possible.

Our recipe shows how you can make a traditional Bubble and Squeak dish using typical leftover vegetables from a Sunday roast alongside an added bit of cheese and bacon for extra taste. As the dish is so versatile, feel free to swap out any ingredients with what you have spare in the kitchen and make it your very own.

Ingredients:

1 to 2 tablespoons oil

1 red onion, finely chopped

4 rashers bacon, cut into space pieces

450g mashed potato

300g vegetables (cabbage, carrots, cauliflower, broccoli, peas, parsnips, etc), cut into space pieces

25g cheese, grated

Salt

Black pepper

To make:

  • Gently heat the oil over a medium heat and then add the bacon. As it begins to brown, add the onion. Cook for about five minutes, until the onion has softened.

  • Turn the heat to medium-high and add the vegetables to the mix. Season with salt and pepper and cook until the vegetables start to colour.

  • Add the mashed potato and cheese to the mix and stir until everything is well combined. Push down so that the mixture covers the base of the pan, allowing it to catch slightly and lightly brown. Turn over and repeat on the other side. This should be where you start to hear squeaking sounds from the potato. If the mixture is drying out, drizzle a little oil around the edges.

  • Once cooked, take off the heat and serve cut into wedges.

If you’re looking for some culinary inspiration, head to Britannia’s recipe section to find a selection of dishes from around the world including Tortilla Española and Coxinhas.

Be sure to follow Britannia Living on Twitter and Facebook to help inspire your very own cooking.

 



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