Based on the Jamie Oliver recipe – “The Smart Version”

Bubble and squeak is a classic British dish of smashed-up winter veggies, traditionally made from the Sunday roast leftovers. Use about 60% potato to get the right consistency, then whatever veggies you’d like -carrots, brussel sprouts, turnips, onions, leeks or Savoy cabbage.

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Bubble and Squeak & Onion Gravy

Course

Main Dish

Servings

Ingredients

• 750 g floury potatoes peeled and cut into chunks
• 600 g mixed winter vegetables of your choice peeled or trimmed and chopped into equal-sized chunks
• olive oil
• 2 knobs butter
• sea salt
• freshly ground pepper
• 1 bunch rosemary leaves finely chopped
• nutmeg for grating

For onion gravy

• 3 red onions peeled an finely sliced, sauteed in about 150g butter
• bay leaves
• 1 tbsp flour
• 125 ml balsamic vinegar
• 300 ml vegetable or chicken stock

Course Main Dish Servings Ingredients 750 g floury potatoes peeled and cut into chunks 600 g mixed winter vegetables of your choice peeled or trimmed and chopped into equal-sized chunks olive oil 2 knobs butter sea salt freshly ground pepper 1 bunch rosemary leaves finely chopped nutmeg for grating For onion gravy 3 red onions peeled an finely sliced, sauteed in about 150g butter bay leaves 1 tbsp flour 125 ml balsamic vinegar 300 ml vegetable or chicken stock

Instructions

1. Cook the potatoes and mixed veggies in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put to one side.
2. Heat a glug of olive oil and half the butter in a large frying pan. When it starts to sizzle, add your potatoes and veggies.
3. Mash the veggies up in the pan, then pat the mixture into a thick pancake shape. Fry on medium heat for about half an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into it self. Pat it out again and continue cooking until really crisp all over.

For onion gravy

1. Cut onions into rings and saute in butter until clear, add flour and mix well, add balsamic vinegar and bay leaves and make into a thickish paste.
2. Add stock and allow gravy to thicken - stirring constantly.
3. Remove bay leaves before serving.
4. Serve the bubble and squeak with a spoonful of onion gravy.

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