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.
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Mature Cheddar Cheese(ContainsMilk)
Panko Breadcrumbs(ContainsCereals containing gluten)
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt. Peel the potatoes, chop into 2cm chunks. 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 it into roughly 5cm long batons. Pop the carrots on a large baking tray, drizzle with oil, season with salt and pepper. Toss to coat then 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 kale, a little more oil if needed and a grind of pepper. Stir-fry with the bacon until tender, 4-5 mins. Remove from the heat. Meanwhile, finely chop the chives and 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 in a bowl. Pop the drained potatoes back into their pan and mash until smooth. Add the potato to the kale and bacon, along with the cheese and breadcrumbs. Season with salt and pepper, add half the chives and a third of the creme fraiche.
Bring the mixture together until completely combined, with your hands if it is cool enough and with a spoon if not. Line a baking tray with baking paper and drizzle with oil. Shape the mixture into 2 patties per person and place on the lined baking tray. Drizzle over a little oil. Once the carrots have been in your oven for 10 mins, remove and add the broccoli to the tray. Drizzle with oil and season with salt and pepper. Toss to coat.
Roast the veg on the middle shelf of the oven until tender and crispy and bake the bubble and squeak patties on the top shelf of your oven until lightly browned and crispy, 15-17 mins. Meanwhile, put the remaining creme fraiche into a bowl with the remaining chives, a pinch of salt and pepper. Stir to combine, then leave to the side.
Serve the bubble and squeak with the roasted veg on the side and a spoonful of chive creme fraiche. Enjoy!