Bubble and Squeak

Bubble and Squeak is the perfect way to use up leftover potatoes and veggies and is completely customisable to whatever you have to hand. It makes a fantastic midweek meal or goes brilliantly with a traditional Full English Breakfast.

Bubble and Squeak in a white bowl

Whenever I cook meals these days I try to make much more than we will actually eat so I can reap the benefits of leftovers. Time to cook is so precious these days so when I’m in the kitchen I need to make the most of it.

Repurposing leftovers into something different and exciting can be a challenge but Bubble and Squeak is a great recipe to have up your sleeve. It’s brilliant at breakfast but also makes for a quick 10 minute dinner. When this recipe really comes into its own is when you need to make use of those Thanksgiving leftovers and Christmas leftovers. However, I love it all year round.

Ingredients for Bubble and Squeak on a wooden board

What is Bubble and Squeak?

Bubble and Squeak is a traditional one-pan British breakfast dish, made from the leftovers of the Sunday Roast Dinner. The name derives from the gentle noises the veggies make as they sizzle in the pan.

The basis of Bubble and Squeak is usually:

  • Leftover potatoes
  • Cabbage
  • …The rest is up to you.

Mashed potatoes are a favourite but we always have a plentiful amount of roast potatoes scavenged from Sunday lunch so that’s how I usually make it.

Need an amazing roast potato recipe, then why not try Cream Baked Roast Potatoes. If you have any leftover then they go so well with this bubble and squeak.

Bubble and Squeak in a white bowl

There are 2 alternative ways I go about Bubble and Squeak:

  1. I either use only leftovers from the Sunday Lunch. So as you can imagine anything goes. The potatoes are always there but the other vegetables will completely depend on what else we had on the Sunday. They might include a root veg mash, brussel sprouts, carrots, kale, runner beans. Even cauliflower cheese if that’s what we had the day before! The finished dish here doesn’t always look so pretty but by gum is it delish.
  2. Or I use the leftover roast potatoes as a basis and cook the rest from scratch – which is the recipe I’ve given below. This is also a great recipe to use up slightly worse for wear veggies that are lurking about in your fridge. Although cabbage and leeks are my favourites to use.

Why is Bubble and Squeak so brilliant?

  • It’s really quick – 15 minutes max.
  • It’s a great way to use up leftovers.
  • You can vary it with whatever you need to use up in your fridge.
  • Bubble and Squeak can be a meal in it’s own right or as an accompaniment to a full English breakfast or cold cuts.
  • Crispy bacon bits! If you don’t usually include bacon in your Bubble and Squeak then you are missing a trick.
  • Here I add ground turmeric for colour, flavour and of course those health benefits.
  • The squeeze of lemon juice at the end perks up the whole recipe.

Do you love bacon and potatoes at breakfast time? Me too, that’s why I make these Sweet Potato and Bacon Rosti for breakfast, like all the time. Give them a go!!

How do you make Bubble and Squeak?

  1. Shallow fry the bacon and leeks until the bacon is crisp and the leeks caramelised.stir frying the vegetables for Bubble and Squeak
  2. Add the diced roast potatoes, shredded cabbage and turmeric. Fry for 5 minutes until cabbage has wilted slightly.
  3. Remove from the heat and add the squeeze of lemon.

PRO TIP

This makes a fantastic meal with poached eggs, a good dollop of yoghurt, parsley to sprinkle and plenty of black pepper. If you are feeling saucy then a splash of hot sauce does not go amiss either.

Bubble and Squeak in a white bowl

How to vary Bubble and Squeak

  • Mix the bubble and squeak with a couple of beaten eggs and transform the recipe into a type of potato omelette. This works especially well if you are using mashed potato or you can crush the roast potatoes.
  • Veganise the recipe by omitting the bacon and using olive oil instead of the ghee or butter. Lovely with a good dollop of coconut yoghurt.
  • If you don’t have a leek to hand, just use an onion.
  • Roasted cauliflower, courgettes, carrots or any root vegetable mash are delicious here too.
  • Is cranberry, horseradish or mint sauce knocking about in your fridge? A couple of teaspoons mixed in to the Bubble and Squeak just before serving can really transform this dish.
  • Do you know, if I’m having this for dinner I will douse the lot in gravy too. Oh my goodness, this is heaven!!

Bubble and Squeak in a white bowl

Either use this recipe exactly as written or as inspiration for using up any leftovers you might have from Sunday Lunch, Thanksgiving or Christmas. You can vary the ingredients and the quantities to whatever you have to hand.

If you make this Bubble and Squeak then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Bubble and Squeak

Bubble and Squeak is the perfect way to use up leftover potatoes and veggies and is completely customisable to whatever you have to hand. It makes a fantastic midweek meal or goes brilliantly with a traditional Full English Breakfast.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: British
Servings: 4 people
Calories: 246kcal

Ingredients

  • 2 teaspoons ghee or unsalted butter
  • 150 g streaky bacon smoked or unsmoked, diced
  • 1 leek sliced into circles
  • 200 g shredded cabbage about ½ head
  • 250 g leftover roast potatoes diced
  • 1 teaspoon ground turmeric
  • ½ lemon juiced

Instructions

  • Melt the butter or ghee in a wide bottomed saucepan.
  • Add the leeks to one half of the pan and the bacon to the other. Fry gently until the bacon is just starting to crisp and the leeks just beginning to caramelise.
  • Add the shredded cabbage, diced potatoes and ground turmeric and fry for 5-10 minutes until the cabbage has wilted and the potatoes crisped.
  • Mix in the lemon juice just before removing the Bubble and Squeak from the pan and serving.

Notes

  • Serving suggestion: poached eggs, yoghurt, parsley, black pepper.
  • This recipe is completely customisable to whatever you have in your fridge that needs using up. The ingredients and quantities can be used as a jumping off point.
  • The quantities given here are for 4 people as a side – to accompany your Full English Breakfast, for example. It serves 2 as a main dish but do add the poached eggs.
  • I have not included any seasoning guidance here. The bacon is salty as it is and the roast potatoes are already well-seasoned. So add salt at your discretion.
  • I like to use ghee because of the high melting point. You get a lovely buttery taste without worry that the butter will burn. If you can’t get hold of ghee then butter or olive oil will suffice.
  • If you don’t have a leek then an onion will do.
  • What kind of cabbage is of your choosing – white cabbage, savoy, pointed cabbage, spring cabbage or even kale.
  • If you have a large skillet then cook the bacon and leeks together in separate halves. The reason is that if they are muddled up the bacon won’t crisp as well.

Nutrition

Calories: 246kcal | Carbohydrates: 16g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 268mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 3mg

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita is one of the best ways to use up leftover turkey.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Although the last bauble was plucked from the tree yesterday, carefully bubble wrapped, boxed up and sent back up to the attic for the next eleven months I am still eeking out the last vestiges of Christmas.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey curry is the only way to usher in the new year. This curry feels so happy, healthy and hearty that it is encouraging me to take a running jump into January. I have been making the same resolution to throw off all my excess baby weight every month since June last year so I refuse to make yet another promise to myself that is let down by exhaustion and lack of time.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Instead I will be focusing on falling back in love with food. It is no secret that I haven’t posted here much, of course I barely have a second to myself but since it is also true that we will always make time for the things we really want to do I have to confess that food has not been my friend of late.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

I have been tired and hungry, stopgapping my energy loss with sugar and letting Deliveroo do all my heavy lifting at mealtimes. However times are achanging and I have definitely been feeling a little of my trusty spark back. These past 6 weeks I have begun to wean Cole and he has been taking to food as if he has been waiting for this moment the whole of his tiny little life. His unparalleled enthusiasm is reminding me how excited I used to get about mealtimes. We are doing baby led weaning which basically means we are foregoing purees and diving into the main event, it’s absolutely wonderful to see him polishing off fishcakes, turkey and brussel sprouts and omelette and he is inspiring me to find myself again in my love of food.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

I have cooked from scratch more this past six weeks that the whole of the last seven months put together and I am relishing every minute of it. Thanks to Cole I have finally managed to perfect falafel, houmous and cornbread muffins, rekindle my love of swiss bircher museli and start every meal with a fat wodge of melon (– it’s teething time!)

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

However, this curry is not for my little one, there is only so much under seasoned food mummy and daddy can subject themselves to so this is one for us grown-ups. I make a curry every year on Boxing Day and this year’s was so particularly good that I dug out another tupperware of turkey from this year’s stash in our freezer and re-fashioned it slightly for a lighter month (goodbye double cream and roast potatoes!) but I have to say it has lost absolutely nothing in the translation. This turkey, kale and peanut curry is so deeply flavourful and the rough earthy kale which is tucked into the curry at the last minute is not merely a nod to trends but a necessary backdrop to the whole affair.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

The accompanying cucumber and coriander raita is so alive and refreshing that it sparks a complete contrast to the comfort of the curry and the two pair admirably together. If you can take it you must sprinkle on some more chilli, a further crumble of peanuts and a smattering of coriander. This flavour of this curry will knock you for six then pick you up and give you a wonderful cuddle.

Bring it on 2016, I am so excited about the year – and the food- to come!

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita is one of the best ways to use up leftover turkey.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 560kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion peeled and diced, about 250g
  • ¾ teaspoon fennel seeds
  • ¾ teaspoon cumin seeds
  • ¾ teaspoon yellow mustard seeds
  • ¾ teaspoon coriander seeds
  • 2 teaspoons curry powder
  • ¾ teaspoon ground turmeric
  • ½ red chilli sliced
  • 2 cloves garlic crushed
  • 1 inch ginger peeled and grated
  • 1 teaspoon mango chutney or any other chutney you have hanging around
  • 200 g tomatoes quartered, about 4
  • 50 g roasted unsalted peanuts , roughly chopped
  • 275 g leftover turkey
  • 400 ml coconut milk
  • 160 g kale I used cavolo nero
  • salt and pepper to taste

Cucumber and Coriander Raita

  • 100 g cucumber
  • 200 ml natural yoghurt – the best you can find
  • Handful of coriander leaves finely chopped
  • ¼ teaspoon ground coriander
  • 1/8 teaspoon caster sugar
  • 1/8 teaspoon salt

Instructions

  • Heat a large flat bottomed pan with the coconut oil then add the diced onions. Fry on a very low heat for about 30 – 40 minutes until the onions have caramelised.
  • Pour the fennel, cumin, mustard and coriander seeds into a small frying pan over a low heat for one minute, keeping a close eye so they don’t burn. Tip them into a pestle and mortar and pound until they have completely crushed.
  • Add the toasted spices into the caramelised onion along with the curry powder, turmeric, chilli, garlic, ginger and mango chutney. Stir in then add the tomatoes.
  • Cook on a gentle heat for about 15 minutes until the tomatoes have reduced to a pulp.
  • Add the peanuts, turkey and coconut milk then simmer on a low heat for a further 15 minutes until the curry has thickened.
  • Meanwhile prepare the kale by removing the stems of the kale and discard, then slice the kale leaves finely. Bring a large saucepan of salted water to a boil then blanch the kale for a 3 minutes. Drain and squeeze the kale to remove the excess water.
  • Stir the kale into the curry then remove from the heat and serve with the cucumber and coriander raita.

Cucumber and Coriander Raita

  • Cut the cucumber in half and remove and discard the seeds by scooping out with a teaspoon. Then grate the cucumber into a medium sized bowl.
  • Add the rest of the ingredients and stir until thoroughly combined and the sugar and salt has dissolved into the yoghurt.
  • Leave to chill in the fridge until needed.

Nutrition

Calories: 560kcal | Carbohydrates: 22g | Protein: 30g | Fat: 42g | Saturated Fat: 28g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 991mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4560IU | Vitamin C: 68.2mg | Calcium: 190mg | Iron: 6.1mg