Hi guys, I hope you're really really well. So I'm going to show you how to make beautiful bubble and
squeak. It's a potato dish that embraces many many leftover vegetables, I've got carrots here. You
could use turnips, swede, I've got some beautiful parsnips. But there's one rule right, there's
one rule. As long as half of it is potatoes right, a nice maris piper, or King Edward,
then that's what kind of binds it all together, and gives you that incredible crispy outside,
fluffy inside. But pretty much any veg including greens by the way, you know spring greens, kale,
brussels sprouts. They can all go in a bubble and squeak, so it all happens here in a pan. A little
bit of olive oil and a knob of butter, and get that on a medium high heat. As that starts to kind
of bubble up and kind of melt, we're going to go in with some herbs. So I've got some sage in there
just a couple of leaves torn in, rosemary, thyme, you could do one herb or a mixture of. I've got
some lovely chestnuts, just kind of crack them in half, going in there, beautiful. Let's introduce
some seasoning, salt and pepper and then we'll go in with the all-important potatoes. Now these are
leftover potatoes here, so five, six hundred grams of potatoes goes in the pan. Just break
them up with your hand, and then the other five, six hundred grams, it can be carrots, it can be
turnips, it can be parsnips, it can be swede, and then you can even get pretty much any greens you
want in here. Just chop it up, tear it up. So get yourself a masher and just have a little mash up,
as I do that you can see the fluffiness of the potatoes, and that's a very important part,
and then kind of just see how I'm tapping it into place, and that's to make it have full
contact with the side of the pan, and then we'll leave that for just a couple of minutes to get
golden and crispy. Then we'll come back, mix it up again, so the outside to the inside, pat it back
down again and then, and then, we'll do this for like 20 minutes. That's had about two minutes now,
now I'm going to take the crispiness. I'll try and toss it which is not what you normally do,
but I'll show you what's happening underneath. Can you see that?
And listen to the sound, that's bubble and squeak right there,
and what we've done is we're basically now mashing in the outside into the inside. So
look once I've given it a good mix, then I'm going to pat it back into its shape again,
I'm going to keep just pushing this down, and make a bit of an extra effort to push this into shape.
So this has had about 20 minutes now, you can see it's shrunk you know, it's now
kind of in the form of a large potato cake. So all I do now is get a nice like board, like this
or a platter if you want, and literally just turn this over like that, and that my friend is your
bubble and squeak. Look at it, so look I'm going to kind of just take this into sort of a brunch
vibe. So same pan, so a one pan wonder. I'm going to take some nice eggs, so just a little bit of
olive oil in the pan like that. I might steal a couple more sage leaves, the smell is amazing,
and then we're just going to crack on the side the egg. A little pinch of black pepper
and some seasoning, so just spoon some of that lovely hot oil over the eggs, just
to take that rawness away. So you've got lovely sage fried eggs, with just a simple little salad
of watercress, so just a kiss of oil, a little swig of vinegar. But if we look into that bubble
and squeak, just look. Gorgeous, hot, steamy, crispy, just gonna put some lovely watercress
around here. I've got a pickle here called piccalilli, again very British. So there you go,
old school bubble and squeak with piccalilli, watercress and some sage fried eggs. Right
let's plate some up, get a nice wodge of that hot and steaming bubble and squeak, it's a lovely
fried egg on there like that. A few more bits of watercress and a little hit of that piccalilli.
For me that's got so many memories, I absolutely
love it. So guys if you want this recipe and way more, then please check out my Christmas cookbook,
it's really really good full of so many wonderful things for the festive time of year, take care.