Another way to keep a food budget in line is by eating all the leftovers.
Lots of the dishes I make are for more than one person, so I’m often eating stuff from last night or the night before. But after that, I’ve had enough. If the food can’t be frozen, I try to make it into a different dish. And that’s what Bubble and Squeak is all about.
Bubble and Squeak originated in England in the 1800s as a way of using the leftover vegetables from a roast dinner. The name is from the action and noise the ingredients make when they’re cooking in a fry pan.
Leftover Roasted Cabbage with Bacon, with the addition of some onion and garlic plus leftover potatoes, was repurposed into a different and therefore palatable alternative to eating cabbage and bacon again.
Here’s what happened.
Got the leftover cabbage and bacon out of the fridge.
Chopped the leftovers.
Grabbed some onion and garlic.
Diced the onion.
Minced the garlic.
Fried the onnion and garlic.
Added the leftover cabbage and bacon.
Added the potatoes and tossed them with the rest.
The thing to do at this point is to keep flipping and pressing down the mixture so it browns and eventually starts to hold together.
When the mixture was well browned and heated through, inverted a plate on top of the fry pan. Then mentally crossed my fingers and turned the plate and fry pan over.
I freestyled my Bubble and Squeak, but this recipe is a good representation:
Bubble and Squeak
Prep: 10 mins
Cook: 20 mins
Bubble and squeak should be on everyone’s radar come Christmas time – it’s a great way of using up leftover mash, sprouts and cabbage.
1 tbsp duck fat, goose fat or butter
4 rashers of streaky bacon, chopped
1 onion, finely sliced
1 garlic clove, chopped
15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
400g cold leftover mashed potato, or cold crushed boiled potatoes
Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 minutes.
Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.