Bacon & Savoy Cabbage Bubble & Squeak
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Bacon & Savoy Cabbage Bubble & Squeak

Bacon & Savoy Cabbage Bubble & Squeak

with Roasted Carrots and Tenderstem

For many of us, bubble and squeak is the dish we eating on Boxing Day, as a way to use up all the delicious leftovers we didn’t get to eat on the big day. But bubble and squeak is not just for Christmas! Filled with potato, root vegetables and salty bacon, the classic bubble and squeak is a scrumptious winter warmer.


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 war 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 Time30 minutes
Cooking time20 minutes


serving amount


Baking Potato


Tenderstem Broccoli


Streaky Bacon




Shredded Savoy Cabbage


Mature Cheddar Cheese

(Contains Milk)


Panko Breadcrumbs


Creme Fraiche

(Contains Milk)





Nutritional information

Energy (kcal)602 kcal
Energy (kJ)2519 kJ
Fat36 g
of which saturates17 g
Carbohydrate60 g
of which sugars15 g
Protein0 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Grill Pan



Preheat your oven to 200°C. Bring a large saucepan of water to the boil with a pinch of salt. Peel the potatoes, chop into 2cm chunks. When boiling, add the potatoes to the water and cook until tender, 12-15 mins, then drain in a colander. Meanwhile, trim the carrot (no need to peel), quarter lengthways, chop into roughly 5cm long batons. Pop the carrots on a baking tray, drizzle with oil, a pinch of salt and pepper. Set aside.


Chop the bacon into 2cm wide strips. IMPORTANT: Wash your hands after handling raw meat. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon and stir-fry until golden, 3-5 mins. IMPORTANT: The bacon is cooked when it is no longer pink in the middle. Add the savoy cabbage, 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, grate the cheese and set aside.


Pop your baking tray of carrots onto the middle shelf of your oven and roast until tender, 20-25 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 cabbage and bacon along with the cheese, breadcrumbs, a pinch of salt and pepper, half the chives and a third of the creme fraiche.


Mix the mixture together until completely combined, with your hands if it is cool enough and with a fork if not. Drizzle a little oil on a baking tray. Remove the mixture from the bowl to a board, shape the mixture into 2 cakes per person and place on the oiled tray. Drizzle over a little more oil, then bake on the top shelf of your oven until starting to get crispy edges, 15-20 mins.


When the carrots have around 10 mins cooking time left, add the broccoli to the baking tray with them and toss to coat in the oil. Roast together for the remaining 10 mins of cooking time. Meanwhile, put the creme fraiche into a bowl with the remaining chives and a pinch of salt and pepper. Stir to combine, then leave to the side.


Serve the bubble and squeak patties with the roasted veg on the side and a spoonful of the creme fraiche with chives. Enjoy!