Bubble and Squeak is a traditional English dish made up of left over vegetables (normally from a roast dinner) that are fried in a little butter.
In my family however bubble and squeak was never made from left overs as it was so popular.
I can remember my dad cooking potatoes, carrots and peas all to be added to his famous bubble and squeak.
Traditionally bubble and squeak is made by frying all the left over vegetables plus some bacon or left over roast meat with mashed potato until it browns and becomes crispy on the bottom.
In my family we always added some egg to help bind all the ingredients together and bacon was essential.
The recipe below is based on my fathers, however feel free to use the method along with left overs in your fridge. I find this recipe very handy to have at this time of year, as there always seems to be too much food in my fridge, plus it is great eaten cold the next day with some HP sauce.
Also note my fantastic new kitchen gadget - a condiment gun!
500g sebago potatoes, peeled, cut into 4cm pieces
2 carrots, peeled, finely diced
1/8 (320g) savoy cabbage, finely shredded
4 rashes bacon, finely chopped
1 brown onion, finely chopped
100g frozen peas
2 tablespoons olive oil
2 eggs, beaten
40g butter, chopped
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 15 minutes or until potatoes are tender. Drain well. Transfer to a bowl and roughly mash.
Fill saucepan with salted water. Bring to the boil over high heat. Add carrots and cabbage and cook for 2 minutes or until tender. Drain. Rinse under cold water. Drain well and add to potato.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add onion and bacon and cook for 3 to 4 minutes or until the onion is soft. Add the peas and toss until tender.
Add this mixture to the potatoes along with the egg and mix well.
Season with salt and pepper.
Heat butter and remaining 1 tablespoon oil in a non-stick frying pan over low heat. Add vegetable mixture, spreading evenly over base. Cook for 20 to 25 minutes or until base is golden and crisp.
Serve hot or cold with your favourite condiment.