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To tell the truth, I’d have been perfectly happy just to dollop on a little chilli sauce, or maybe some drops of Tabasco, but as I was about to finish cooking my bubble and squeak, I happened to see that my assistant Hettie was just finishing making a very neat pile of chopped chilli for another recipe, and I swooped down and swiped some. Slide the bubble and squeak out of the pan on to a dish and – if you like a bit of fire, as I do – sprinkle with a Christmas confetti of red chopped chilli. ❄ Put the pan in the oven and cook for about 20 minutes. Fry for 3-5 minutes over a medium heat, leaving it whole like an omelette. Heat the oil in a frying pan or sauté pan that can go in the oven, and tip the bubble and squeak into the hot oil in the pan. ❄ Add the egg and process again it should resemble a knobbly purée. ❄ Preheat the oven to 170C/gas mark 3. Put everything into a food processor except for the egg, oil and chilli, and process roughly, or chop everything by hand maniacally fine and mix together.

250g cold cooked Brussels sprouts with pancetta (see Pan Note, below).To use, reheat from frozen at 220☌ (425☏) mark 7 for 25min.Ĭook's tipDelicious to mop up the sauce, no other vegetable is needed. To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe. Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through.įreezer Notes: Cool, pack and freeze the Mushroom & Port Sauce.

When cool enough to handle, mould into 12 cakes and dust with flour. Combine the cabbage and leeks with the potatoes and season well.

Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash.