Michael and Rachel's

Recipe Book

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Bubble and Squeak

Updated: 30 Dec 2015

Ingredients

  • 175g freshly cooked gammon or shredded ham (approx.)
  • Half small savoy cabbage, coarsely shredded
  • Olive oil, butter
  • Pinch grated nutmeg
  • 500g leftover roast vegetables, roughly chopped (potatoes, carrots, and parsnips are ideal)
  • Good sprinkle of parsley
  • Salt, pepper

Method

  1. Wash and shred the cabbage. Dice the meat into chunks or shred it, and chop the vegetables as well.
  2. Heat the pan with the olive oil and a dab of butter.
  3. Add the cabbage and a pinch of nutmeg, salt, and pepper. Stir fry for a couple of minutes until just starting to colour.
  4. Add the gammon, roast veg, and parsley. Stir fry for about 5 - 10 minutes until nicely coloured. Use the back of a spoon to press down into the pan to help it stick together. Add a splash of water if it starts to dry out too much before the veg is heated through.
  5. Serve on warm plates. If really hungry, add a fried egg too.