Bubble & squeak should be on everyone’s radar come Christmas time – it’s a great way of using up leftover mash, sprouts and cabbage. Pick up a sprout stick at our Greengrocer’s counter.
Cooks in: 30 mins
1tbsp goose fat
4 rashers of streaky bacon, chopped into small pieces
1 onion, finely sliced
1 garlic clove, crushed
15-20 cooked Brussels sprouts, sliced (leftover cabbage also works well)
400g cold leftover mashed potato
Melt the goose fat in a hot pan. Add the bacon pieces. As the bacon begins to crisp, add the onion and garlic.
Next, add the sprouts to the pan and let them colour slightly.
Add the mashed potato. Stir everything together in the pan until well combined, and push it down so that the mixture covers the base of the pan and becomes compact.
Allow the mixture to brown slightly on the base of the pan before flipping it over and doing the same again. It’s the bits of potato which catch and caramelise in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.
Remove from the pan, cut into wedges and serve.