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Bacon and Cabbage Bubble & Squeak

Bacon and Cabbage Bubble & Squeak

with Roasted Carrots and Broccoli

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Start the festivities early with some quintessential Christmas flavours! This Bacon and Cabbage Bubble & Squeak is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 grams

Potato

2 unit(s)

Carrot

60 grams

Bacon Lardons

100 grams

Savoy Cabbage

2 unit(s)

Spring Onion

30 grams

Mature Cheddar Cheese

(ContainsMilk)

200 grams

Broccoli Florets

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

150 grams

Creme Fraiche

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2613 kJ
Energy (kcal)625 kcal
Fat37.0 g
of which saturates20.0 g
Carbohydrate47 g
of which sugars13.0 g
Protein22 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Colander
Baking Tray
Frying Pan
Grater
Large Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 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.

2

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. Halve any larger broccoli florets.

3

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.

4

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 florets to the tray. Drizzle with oil and season with salt and pepper. Toss to coat.

5

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.

6

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!