Don’t you just love leftovers? Cold pizza, cheesy pasta, pesto pasta, tomato pasta, lasagne (any pasta!), curries that somehow taste better the next day, roasted veg stuffed into wraps, cold oats and even stodgy cold pies.  In fact I quite like cold food generally and I certainly hate piping hot food; like the kind of food that destroys the roof of your mouth! You know that that horrid realisation that yep you just did it, that cheese pizza you’ve chomped down on has just scorched your palate and now you have no palate because everything you eat for the next 2 days will taste of nothing! So cold food is fine with me but we were talking about leftovers weren’t we?

yes, this really is made from leftovers!
Yes, this really is made from leftovers!

Bubble and squeak is the perfect next day recipe to use your leftover vegetables. I love this so much that sometimes I boil up veggies especially but it tends to work best with veggies straight from the fridge.

lovely leftovers
Breakfast, lunch or dinner?

Traditionally potato, carrots and something green such as cabbage or sprouts make up a bubble ‘n’ squeak. I adore sprouts (yep you heard right!) so use them lots but any green vegetable or potato will work. Other great options are swede, kale, collards, parsnip – you get the picture and i’m sure you don’t need a lesson in vegetables. Adding peas, sweetcorn or a cheeky sprinkle of crushed chill all add to the aesthetic appeal!

So pick ‘n’ mix your leftover veggies and add to fried onion in a non stick pan. Push the mixture down with a spatula and crisp on one side. The hardest part is turning the cake over but you can cheat by brushing the top with oil and grilling! Or failing that, don’t fill the whole pan but make mini bubble and squeaks.

Serve hot, not cold and definitely not piping hot! I love this with a couple of eggs or some mature cheese and always copious amounts of ketchup.

Bubble & Squeak

(serves 2)

1 onion chopped
2 tablespoons of oil
bowlful of mashed potato
bowlful of leftover vegetables (pick ‘n’ mix but carrot and cabbage work great)
salt & pepper
Optional: Chilli & Cheese

Method:

  1. Heat the vegetable oil in a non stick pan and soften the onion. Meanwhile add the leftover veggies, season and work together to combine.
  2. Squash the mixture down with a spatula and brown/crisp on one side.
  3. Turn the mixture over and crisp on the second side. You can use a chopping board to turn the pan onto or grill the top. Add cheese if you wish to.
  4. Divide into desired portions and serve immediately.

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