Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.
This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.
- 2 2/3 cups (1lb) plain flour, extra for dusting
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp caster sugar
- 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
- 1 cup (8fl oz) buttermilk
- 1 large egg, beaten
- Kerrygold butter curls and strawberry jam, to serve
Ingredients (1 portion)
- 1 cup (gluten free if possible) of organic oats blended to oat flour
- 2 large eggs
- 125g Glenisk Organic Low Fat Natural Yogurt
- Blend all the ingredients together and fry in 1/2 teaspoon of coconut oil for 2 minutes or less on each side.
- Serve with fresh berries and agave nectar
This makes a perfect lunch with some crusty bread.
Preparation time: 30 mins
- 1-2 aubergines
- 8 unpeeled garlic cloves
- 3 tablesp.olive oil
- 2 red peppers, halved and deseeded
- 2 tablesp. balsamic vinegar
- 4 scallions, finely sliced
- 8-10 black olives
- Salt and black pepper
- Salad leaves, generous handful per person
- 200g cheese
Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.
Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.
Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.
A fresh and crispy potato change with your main meal!
Cooking time: 10 Minutes
Preparation time: 10 Minutes
- 4 large new potatoes (225g/8 oz each)
- A bunch of chives, finely chopped
- Salt and freshly ground black pepper
- 1 tbsp. butter
- 3 tbsp. of olive or sunflower oil
Peel and grate the potatoes into a bowl. (If you have a food processor use the grater attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the chives and mix well.
Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from the potato mixture (about 2 inches in diameter and ½ inch thick) and put onto the hot pan. Using a spatula, press down the cakes to keep them flat and even.
Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.
Nutritional Analysis per Serving
Quick, easy, warming – home warming and delicious
- 25g Avonmore butter
- 1 small onion, chopped
- ¼ clove garlic finely chopped
- ½ tbsp tomato puree
- Pinch of sugar
- 900g/2lb fresh vine ripened tomatoes cut in quarters
- ½ organic chicken stock cube, dissolved in 100ml hot water
- 85ml Avonmore cooking cream
- ½ tsp freshly chopped basil
- Sea salt & freshly ground black pepper
Melt the butter in a large heavy saucepan. Add the onion and garlic and stir for 4 minutes over a medium heat without adding colour.
Stir in the tomato puree & the tomato quarters. Add the sugar & stock, cover with a lid, increase the heat and bring to the boil, then reduce the heat and simmer gently for 15 minutes.
Remove from the heat and puree the soup with a stick blender or alternatively in a food processor until it is completely smooth. Pass the soup through a sieve.
Return the pureed soup to the saucepan, stir in the Avonmore cooking cream and reheat. Season the soup to taste with sea salt and freshly ground black pepper. Ladle into warm serving bowls and sprinkle with the freshly chopped basil.
- 150g plain flour
- 1 teasp. baking powder
- 2 tablesp. sugar
- 3 eggs
- 1 tablesp. Greek style yoghurt
- Butter for cooking