I always think dishes made from leftovers taste better than the original – may be it's because they don't take much effort to cook! I won't give a recipe, just a guide - it depends on what you've got leftover, how many mouths you are feeding and how big are their appetites!
Here are two of my favourites – cheap and definitely cheerful – they always hit the spot.
They are both perfect for leftover roasties and veggies from your Sunday roast and you could always cook extras – you might as well since the oven is turned on!
Squeak
Serves 2
250g (ish) leftover cooked potatoes, sliced or cubed
125g leftover cooked sweetheart cabbage, finely sliced
1 medium onion, finely diced
Salt and black pepper
20g unsalted butter & glug of rapeseed oil
125g of bacon bits from your stash
1 egg per person
Glug of malt vinegar
Water for poaching eggs
You'll need one large frying pan for the Squeak
- preferably one that can be transferred to the oven
One small saucepan, with water and a glug of
malt vinegar
Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes fold in the cabbage and cook for a further 2/3 minutes, add the bacon bits. Transfer the Squeak to a pre-heated oven 180fan/200c/Gas 6.
Bring the water to the boil, add the vinegar and turn down to simmer, ready for the poached eggs - immerse the eggs, bring to the boil and set your timer for three minutes – long enough to heat your serving bowls!
If you wanted a meat free Squeak you could sprinkle a layer of grated cheese over the top as it goes into the oven and melts before topping with the poached egg - serve the bacon bits as a side.
It's true to say that we associate bubble and squeak as an autumn/winter dish using leftover veggies. Why not have a Summer Squeak with leftover new potatoes and asparagus - ingredients in season are usually reasonably priced and deals are available.
One small tip – when you're doing your shopping ensure that you take account of the extra new potatoes and asparagus or any other veggies that you fancy, to include in your Squeak.
Here's a slightly posher version :
Summer Squeak
Serves 2
350g (ish) cooked new potatoes
1 medium onion, finely diced
200g cooked asparagus, chopped into bite sized pieces
OR
200g fresh peas – raw or cooked
OR
200g broad beans, podded, blanched
and popped from the outer thick skin
OR
a mixture of all three!
Salt and black pepper
30g unsalted butter & glug of rapeseed oil
Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes. Add the asparagus/peas/beans, combine thoroughly and cook for a further 2/3 minutes.
Serve in a warmed bowl, topped with a poached egg.
As an option if you prefer omit the oil and butter and sauté 200g of finely diced chorizo creating all that unctuous chorizo oil, add the onion and potatoes, followed finally by the remaining veggies.
You can serve this dish as large or as small as you like – Jackson Pollock style or posh!
the bubble and squeak in the pan
the pan measures 29cms/11½”
and after the pan measures 23cms/9”
the smaller “posh” version – use a ring
8.5cms/3¼” in diameter x 3cms/1¼” deep – first layer is the
Squeak, packed firmly into the ring
next layer is the chorizo, again packed
tightly – see the oil oozing through the Squeak,
remove the ring
with the crowning glory, the poached egg
The old ones are the best!
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