The great British Sunday brunch-before-anybody-knew-it-was-called brunch: Bubble ‘n’ Squeak. After a successful roast with plenty of leftovers, is there any better way to put all those still-tasty morsels to good use? Crunchy and tasty, these are perfect little pick-me-ups. Served with a drizzle of leftover gravy too and some strong coffee, and breakfast gets little better than this. There’s no point listing a recipe for this, as it’s whatever there is to hand! There has to be potatoes, so mash these up with other veg lying about. I use a stick blender to mush it up a bit. Then with wet hands form them into little patties and fry in butter and oil until browned all over. Serve with either a splash of gravy or HP Sauce.
Category: cabbage
Yet another Jamie winner, and yet another triumph from my friendly neighbourhood butcher. There’s three distinct parts here: pork chop, spicy cabbage, and roast swede.
Swede first: peeled and diced, tossed with salt, pepper, oil and thyme, left to roast for 45 mins.
Then the pork. I made a rub first by grinding fennel seeds, paprika, salt and pepper together in my two-ton pestle and mortar (must pic that some day), and then pressing all over my beautiful pink pork chops. Then on to a nice hot griddle, ten minutes all told, turning every couple of minutes.
When the pork was done and resting (crucial for those flavours and juices to return throughout the meat), it was time for the cabbage. I heated some oil in a hot pan, then added mustard seeds, cayenne pepper and sliced garlic until the seeds were popping out of the pan. Then shredded cabbage was quickly added and tossed in the pan until it caught slightly, blackening the edges.
It was lovely – juicy flesh, with aniseedy flavours hitting you immediately then giving way to the smoky-sweet paprika. The cabbage and swede were great counters to both of these. Enjoyed this a lot.