Bubble And Squeak

A traditional English way of using up cold leftover vegetables from the Sunday Roast meal. It does taste a lot better when you use day old ingredients rather than using freshly cooked vegetables.

Ingredients
450g/1lb peeled and diced floury potatoes
salt
pepper
70g/2 1/2 oz butter
250g/8oz shredded cabbage
3 tbsp water
1oz/28g to 2oz/55g dripping or lard

Method
1 Place the potatoes in a saucepan.
2 Cover with cold water, place on the lid.
3 Place the saucepan on the hob and bring to the boil.
4 Add the salt if using.
5 Reduce the heat to a simmer, cook for about 15 to 20 minutes or until tender.
6 Drain into a colander and then return to the saucepan.
7 Dry the potatoes thoroughly shaking them a couple of times.
8 Add 55g/2oz of the butter.
9 Continue to mash until perfectly smooth.
10 Leave to cool completely
11 Fill another saucepan with the 3 tablespoons of water.
12 Bring to the boil.
13 Add a little salt, if using.
14 Place the cabbage into the saucepan and do not cover.
15 Bring the water to the boil again.
16 Reduce the heat to a simmer and cook gently for 5 minutes, or until tender.
17 Drain the cabbage into a colander and then return to the saucepan.
18 Dry the cabbage thoroughly.
19 Add the remaining 1/2oz/15g butter.
20 Leave to cool completely.
21 Place the cold mashed potato and cabbage into a large mixing bowl.
22 Mix the cabbage and mashed potato together.
23 Taste the mixture.
24 Adjust the seasoning to taste with salt and pepper.
25 Heat a large frying pan on the hob over a medium heat.
26 Add 1oz/28g of the dripping or lard to the frying pan.
27 Add the potato and cabbage mixture.
28 Press the mixture to form a flat cake with the back of a fish slice or spatula.
29 Cook for about 15 minutes or until golden brown on the underside.
30 Place a large plate over the frying pan.
31 Carefully tip the frying pan over so that the bubble and squeak cake drops onto the plate.
32 Add a little of the remaining dripping or lard and allow to melt.
33 Transfer the bubble and squeak cake off the plate and into the frying pan.
34 Cook the other side for 10 to 15 minutes or until golden brown.

Transfer onto a plate, cut into wedges and serve with cold roasted meat, sausages, bacon or a good quality burger with seasonal vegetables.

Serves 4 people

Notes
White or green cabbage can be used.

A finely diced onion can be added, soften in a little oil or butter and then add to the mashed potato and cabbage mixture.

Spinach, shredded Brussels sprouts and kale can also be used, simply substitute for the cabbage.

Substitute the lard for a healthier oil, you will require 3 to 4 tablespoons or 1oz/28g butter and 1 to 2 tablepoons oil.