Bacon and Cabbage Bubble & Squeak
with Roasted Carrots and Broccoli
- Milk
- Cereals containing gluten
gaynors fun fact: The traditional ‘bubble and squeak’ was defined by Francis Goose in 1785 because of the ‘bubbling and squeaking’ of beef and cabbage on the fire as it cooked.
Ingredients
1 unit(s)
Baking Potato
grams
Potatoes
2 unit(s)
Carrot
60 grams
British Smoked Bacon Lardons
100 grams
Chopped Cavolo Nero
1 bunch(es)
Chives
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Broccoli
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
150 grams
Creme Fraiche
(Contains: Milk)
Nutritional information
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt. Peel and chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until tender, 15-20 mins, then drain in a colander and leave to the side. Meanwhile, trim the carrots (no need to peel), quarter lengthways and chop into roughly 5cm long batons. Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Set aside.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir-fry until golden, 3-5 mins. Add the savoy cabbage and season with plenty of pepper. Stir-fry with the bacon until tender, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Remove from the heat. Meanwhile, trim and thinly slice the spring onion. Grate the cheese. Separate the broccoli into florets (like little trees).
Pop your carrots onto the top shelf of your oven to roast for 10 mins. Meanwhile, put the cabbage and bacon into a large bowl. Pop the cooked potatoes back into their pan and mash until smooth. Add the mash to the cabbage and bacon along with the cheese and breadcrumbs. Season to taste with salt and pepper, then add half the spring onions and a third of the creme fraiche. Mix everything together until well combined.
Use your hands to shape the potato and bacon mixture into patties (2 per person) and place on a lined baking tray. TIP: Careful - the mixture may be hot. Drizzle over a little oil. Once the carrots have roasted for 10 mins, remove and add the broccoli to the tray. Drizzle with oil and season with salt and pepper. Toss to coat.
Return the veg to the middle shelf and put the bubble and squeak patties on the top shelf of the oven to bake until lightly browned and crispy, 15-17 mins. Meanwhile, add the remaining creme fraiche to a small bowl and season with a pinch of salt and lots of pepper. Stir to combine.
Serve the bubble and squeak with the roasted veg on the side and a spoonful of creme fraiche. Finish with a sprinkling of the remaining spring onions for those who'd like them. Enjoy!
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