As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove. 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. Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. 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. It is incredibly versatile, as you can throw in any leftover vegetables or mashed potatoes into this comforting recipe perfect for a relaxing meal after a hectic Thanksgiving. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash. Bubble and squeak, with its cutesy name, is a classic British day-after-holiday dish.
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