20 hours Ago By Phoebe Cornish
Particularly popular on Boxing Day , bubble and squeak is a great way to use up the leftovers from a roast dinner. Celebrity chef Jamie Oliver shared his delight in creating the perfect version of this classic dish in a tutorial uploaded to YouTube . Jamie guides viewers through his method of transforming leftover veggies and spuds into the savoury treat.
He said: "I've got carrots here, you could use turnips, swede, parsnips...
but there's one rule, as long as half of it is potatoes - a nice Maris Piper or King Edward - then that's what binds it all together and gives you that incredibly crispy outside." Aside from that, any vegetables, including greens - spring greens, kale, Brussels sprouts can all go into a bubble and squeak. Bubble and squeak recipe 500-600g leftover cooked potatoes 500-600g cooked vegetables Green herbs - sage, rosemary, thyme Fried egg to serve (optional) The process is simple, according to Jamie: "It all happens in a pan, with a little bit of oil and a knob of butter - get that on medium to high heat", he said.
Diving into the aromatics, the chef added: "As that starts to bubble and melt, we're going to go in with some herbs; sage, just a couple of leaves torn in, rosemary, thyme. You can do one herb or a mixture." Jamie embellishes the dish further: "I've got some chestnuts.
Just crack them in half. Let's introduce some seasoning, salt, and pepper." The next step is to add the core ingredients - equal parts cooked potatoes and vegetables are broken up slightly to make them easy to mash directly in the pan.
For greens, tear or chop them up and add them to your potato mixture. Get a masher and mash the vegetables to ensure the potatoes are fluffy. Jamie shared his little trick: "Then tap it into place [using the masher], and that's to make sure it has full contact with the side of the pan.
" Allow the bubble and squeak to cook for a couple of minutes until golden and crispy on the underside. Return to the pan and mix the contents so the outside goes into the inside, then pat the potato and vegetable mash back down to cook for around 20 minutes. To the delight of viewers, he demonstrates the finished product: "[After 20 minutes], you can see it's shrunk; it's now in the form of a large potato cake.
" Jamie recommended serving it brunch style, topped with perfectly fried eggs, sage leaves, fresh watercress, and a dollop of piccalilli - "Old school Bubble and Squeak! " Jamie exclaimed, "For me that has so many memories, I absolutely love it.".
