1 hour
Paul Ainsworth’s Bubble & Squeak
Serves: 4 PeopleThis is the ultimate Christmas leftover hero. Paul Ainsworth’s Bubble & Squeak brings together all those festive favourites - roast potatoes, sprouts, parsnips and carrots - into one golden, bubbling dish the whole family will love. Crispy bacon, melted cheddar and a touch of nutmeg make it extra comforting, while a Luxuriously Large Rich Yolk St. Ewe egg on top takes it to the next level. It’s easy, unfussy and perfect for using up what’s already in your fridge. Proof that leftovers don’t have to feel second-best, sometimes they’re even better the next day!
Instructions
- - Step 1Preheat your oven to 190°C fan and then heat the vegetable oil in a large frying pan over a high heat. Add the bacon and fry until crisp and golden. Remove from the pan and set aside.
- - Step 2In a bowl, combine the sliced onion, grated garlic and thyme leaves.
- - Step 3Using the same pan (hello, bacon flavour), add the onion mixture with a pinch of salt. Fry for 2–3 minutes over a medium-high heat until soft and golden. Season with black pepper.
- - Step 4Add 30g of the butter to the pan, reduce the heat slightly, then return the bacon along with a pinch of mace or nutmeg.
- - Step 5Chop the roast potatoes, parsnips, carrots and sprouts into small pieces. Add the chopped vegetables to the pan and mix well. Check the seasoning and adjust with Cornish sea salt and pepper if needed.
- - Step 6Stir through the mashed potatoes and neeps (swede and carrot mash) until fully combined. Leave on the hob for 4–5 minutes, then smooth the top. Transfer the pan to the oven and bake.
- - Step 7After 35 minutes, remove from the oven, grate over the cheddar and return for a final 10 minutes until melted and bubbling.
- - Step 8While the cheese melts, heat the remaining butter in a frying pan until nut brown. Crack in the St. Ewe Luxuriously Large Rich Yolk eggs and fry to your liking.
- - Step 9Spoon the Bubble & Squeak onto plates and top with a perfectly fried egg. Serve immediately. Enjoy!
Ingredients
- 4 Rich Yolk Luxuriously Large Egg
- 2 Tbsp. Vegetable Oil
- 6 Jolly Hog Bacon
- 1/2 White Onion Finely Chopped or Sliced
- 3 Thyme Sprig
- pinch Salt
- 150 grams Mashed Potato
- 200 grams Neeps (Swede & Carrot Mash)
- 4 Roast Potatoes
- 100 grams Carrots Cooked
- 150 grams Brussels Sprouts Cooked
- 50 grams Unsalted Butter
- pinch Black Pepper
- pinch Ground Nutmeg
- 79 grams Quickes Cheddar Cheese Grated
