Recipe Components
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50gr unsalted butter
100gr Onions chopped
200gr roast potatoes cut into a large dice
250gr Left over vegetables chopped into an even dice
1 tspn sage chopped fine
1 tspn Oregano chopped fine
1 tspn Winter savoury chopped fine(optional)
300gr cold potato puree
100gr White turkey meat chopped into a small dice
100gr Brown turkey meat chopped into a small dice
Plain four
Who doesn’t love good old bubble and squeak? Served with a poached or fried egg on top, it makes a good simple supper. Whenever we had roasts in my family, mother would always make bubble and squeak from the leftovers the next day. With an excess of Christmas spuds and vegetables it makes sense to do the same at this time of year. You can use either leftover mashed or roast potatoes. You’ll need about twice the quantity of potatoes to veg to make a good bubble and squeak that holds together, so cook another potato or two if need be.
Serves four
Recipe MEthod
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Sweet the onions in the 50gr of butter with a pinch of salt
Then ad the herbs and sweet a further 2 minutes
Now add the vegetables and cook for a further 2 minutes.
Remove and transfer into a bowl, leave to cool, then add the chopped potatoes and potato puree.
Season with salt and pepper and mix together well.
Shape into a ball and then pat down to a cake. Place onto a tray lined with parchment and leave to set in the fridge for 30 minutes.
Remove and place into the flour and then pat off the excess flour.
Fry in a frying pan with a little vegetable oil. Colour one side, flip and place into an oven at 180°c for five minutes
Poach eggs whilst they are cooking.
Serve with the poached eggs laid carefully on top.