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Bubble and Squeak

This favourite British dish - enjoying a well deserved comeback - is great way to cook up left-overs. Top with a poached egg and crispy bacon to make a real treat of it.


  • For the bubble and squeak

  • 2 onions, sliced

  • 50g butter

  • 200g mashed potatoes (no butter or cream)

  • 100g cooked sprouts

  • 100g finely chopped spring cabbage

  • 1 garlic clove

  • a little flour for dusting

  • salt and freshly ground black pepper

  • A large handful of watercress to serve

  • 1 fresh, free-range egg


  • 1.

    Fry the onions in half the butter until soft, but not coloured. Leave to cool.

  • 2.

    Combine the onion with the potatoes, sprouts, cabbage and garlic. Season well. Divide the mix into four and shape into squares or rounds. Dust with a little flour and fry in the remaining butter for about 5 minutes on each side until golden.

  • For the poached egg:

  • 1.

    Carefully break your egg into a pan of simmering water.  Simmer for about 1 minute, then remove from the heat and allow the egg to sit in the hot water for 10 seconds.  Remove the egg with a draining spoon and place on some kitchen paper to absorb any excess water.  Serve immediately.

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