If using kale, just blanch this for a few minutes right at the end. If you’re using swede or turnips, put them in about 5 minutes earlier than everything else as they take slightly longer to soften up.Cook the veg in a large pan of boiling salted water for 10 minutes, or until they are all cooked through.Peel and trim all the vegetables, cutting the root veg into 2.5cm dice.Total time: 40 minutes Yields: 8 servings Cuisine: Number of ingredients: 5 Because it often sits in the pan for ages getting dark and crispy, it tends to take on a fairly dark grey and rather ugly colour, but ironically, those are often the tastiest bubble and squeaks of all. In the cockney cafés they call this ‘bubble’, and serve it alongside eggs for breakfast. As long as you use 60% potato, you can make the rest up using whatever you’ve got to hand – vegetables, crumbled chestnuts, herbs, crispy bacon or leftover meat. But it’s so damn good you shouldn’t have to wait for leftovers to enjoy it, so I’m giving you this recipe as a guide. The first recorded recipes for it were written in the early 1800s, when any roasted shredded meat or vegetables left over from Sunday’s dinner would be fried in the pan the next day to create this big and beautiful veggie patty. Bubble and squeak is a dish created out of leftovers and it’s become one of our great British recipes.
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