Simply Special: how to make bubble and squeak with a Scottish twist

Jacqueline O'Donnell

Friday 23 November 2012

It’s all about the Brussels sprout for me this week.

Bubble and squeak

I got my first bag of fresh Scottish baby ones this week and it’s been a pleasure to watch the kids fighting over them at tea time. When I was a whippersnapper it used to be a fight to get me to eat them!

However, there is a slight difference now and at least my Granny is not around to hear my cheek or I would have received a clip round the ear! I honestly cannot believe just how much I disliked these baby cabbage-like beauties in years gone. However, whether they are shredded in a stir-fry with chicken, roasted with pine nuts and bacon, honey glazed with wine or creamed with nutmeg, I now think that they are fantastic. I appreciate that some of these recipe suggestions sound like they are four weeks too early! However, this takes me back to the reason why I started Simply Special, Brussels sprouts are Scottish/British and in season so eat them now and make them part of a healthy, nutritious menu in your house this week. Put aside those thoughts of days gone by, with the sulphur aroma in the dinner hall, and try this simple, tasty supper that will fox all of the family into eating Brussels sprouts once again. Bubble and squeak - 450g (1lb) of potatoes, cooked and mashed - 225g (8oz) of Brussels sprouts, lightly cooked and finely chopped (alternatively you can use cabbage) - 15g (1/2oz) of butter or summer harvest rapeseed oil - 1 onion, finely chopped - Sausage/bacon (optional) 1 Heat the butter or oil in a large frying pan 2 Add the onion and cook until soft 3 Add the cooked potatoes and sprouts and mix together well 4 Fry over a medium, turning occasionally, for 15 minutes or until golden brown. If you want a more up-market looking bubble and squeak then shape the mixture with a circular scone cutter and fry them gently until golden brown on either side. If you do not wish to fry them, brush an oven tray with the oil/butter and bake them for 15-20 minutes at 180 degrees centigrade (gas mark 5). 5 If you wish to add sausage or bacon to the bubble and squeak, finely chop the sausage/slice of bacon and add it to the mixture before frying. A tasty, quick way to enjoy leftovers.

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Simply Special: how to make bubble and squeak with a Scottish twist

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