download leftover roast dinner bubble and squeak

Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Mix the wine, port, cassis and stock together in a bowl. Add the sugar and stir until it melts and begins to caramelise and coat the shallots. Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. You might even want to bust out those bacon rashers and eat this Bubble and Squeak as part of a Full English Breakfast.For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften. So mash up your leftover white sweets and cabbage, and get frying. Yep, flat leaf parsley because nutrients. What is more, this fabulous side dish contains one of my current culinary crushes – parsley. This version of Bubble and Squeak combines my newfound love of white sweet potatoes with my longstanding love of cabbage. (They can be so persnickety what with their nightshadiness and all.) Not to worry, though, because I have this recipe for Bubble and Squeak!īubble and Squeak is traditionally eaten the day after a roast beef dinner, making use of the leftover vegetables via pan-frying. However, while my love of cabbage remains strong, potatoes and I don’t play well together. One side of my family hails from England, so I’ve had my fair share of roast beef dinners, and my English roots delight at the thought of repurposed cabbage and potato – two staple sides at any roast beef dinner. Yep, the scrumptious scraps of roasted beef and vegetables make for the best repurposing!

But if you push me on this one, I’m going to have to go with the latter. I don’t know what’s better: a roast beef dinner or the leftovers from a roast beef dinner.

Download leftover roast dinner bubble and squeak