Bubble and Squeak – Jameses’ Recipe

Storm and I were coming to the end of our grocery supplies and I thought I’d like to polish off what fresh produce there was so we could have an entirely ‘fresh’ start. Bubble and Squeak seemed the logical way to use up the last spats and spots of veges, including cauliflower which has an annoying habit of going off before being fully utilised. The following recipe is the B&S I made today although you could easily change ingredients according to taste or available items. In my mind there are three necessities: a) fried veges; b) a mash of some description; and c) an eggy mixture. The exact makeup of the first two is a matter of details. The beauty of B&S is that it takes about the same amount of time to fry the veges as it does to boil and make the mash, meaning you’re never really waiting around for things to get shaking!

Ingredients:

For Frying – 1 Onion, 1/2 green capsicum, a handful of beans, a few small nubs of cauliflower, some snow peas, 1/2 a decent zucchini (Mushrooms would’ve been a nice addition although they never last long in our house).
Mash – 1/2 a Sweet Potato, 2 Small Potatoes, 1/2 a head of cauliflower (1/2 a head of fried cauliflower would’ve been too much; mashing it adds bulk but hides the flavour a bit)
Egg Add-in – 3 eggs, a dabble of milk, black pepper.

How to –

1) Chop the Mash ingredients into small pieces and get them boiling.
2) Finely cube the onion and capsicum, and chop the beans and snowpeas into 1-2cm lengths. Chop half the zucchini into cubes and grate the other half.
3) In the frying pan, get the onion and cauliflower nubs going in some canola oil. You’ll want a relatively high heat. Add the capsicum and some chilli and/or garlic paste for taste. Stir through well. You will need to add water at decent intervals to get the veges to soften up.
4) Add the beans, cubed zucchnini and snowpeas according to perceived cooking times; with bubble and squeak you’re almost better to have them cooking for a bit longer than too little.
5) As the vege mixture was cooking, I added some Worcestershire sauce for flavour (I think Lancashire sauce might’ve been a bit nicer). Add the grated zucchini and mix through.
6) Make your mash (not too creamy or runny) with a bit of milk and some butter and leave aside for a little bit.
7) In a decent sized bowl, mix the 3 eggs with a dabble of milk and some cracked pepper.
8) Move the vege mixture to the upward side of the frying pan and add the egg mixture to the pan (on a relatively high heat). Let the egg cook on its own for a bit, stirring it to get all the egg to solidify.
9) Add the mash to the vege mixture and stir through the egg. When the goodness is well mixed through, pat the B&S down till it is even all over, turn up the heat and let the underside crisp up a little bit. If you would like some toast, whack it on now.
10) Add B&S to toast, with crispy side up for presentation; cherry tomatoes and parsley would be a good garnish.
11) Invoke the ‘he or she who cooks does not wash up’ rule and enjoy some crappy weekend telly.

Although it’s more of a breakfast-afternoon lunch sort of meal, I think it would go fantastically well with a couple of lamb chops. It’s also the sort of comfort food that would go well with a winter hangover 🙂

{Ed. It seems I’ve moved up in the world since Toad on the Road… or have I?}

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