The other day I posted a recipe for loaded potato skins and mentioned ways that you can then use up the leftover potato. Next, I posted a recipe for tuna fishcakes that I made using my own leftover potatoes. I planned to write a few more recipes for ways to use up leftovers, including one for bubble and squeak. It is like the people over at the Daily Post read my mind with today’s prompt which is ‘bubble‘.
Bubble and squeak is a British dish that is traditionally made using leftover mashed potatoes and cabbage. However, you can make it using any leftover vegetables and will taste different depending on which vegetables you use. I have written this differently to my other recipes in the sense that it does not have specific quantities, it is just what you have leftover. It is really easy to make and ideal for those on a budget. It is also suitable for vegetarians. Here is a recipe for bubble and squeak.
Ingredients for Bubble and Squeak
- Leftover mashed potatoes
- Leftover cabbage and any other leftover vegetables
- 1 onion, finely chopped
- 2 tbsp olive oil
- Salt and black pepper
How to Make Bubble and Squeak
- Combine the mashed potatoes and leftover vegetables in a mixing bowl.
- Season with salt and black pepper.
- Heat the oil in a frying pan over a medium heat.
- Fry the onions for five minutes until softened.
- Spoon the onions from the pan into the mixing bowl with the vegetables and stir in well.
- Transfer the mixture to the frying pan and press down with the back of a spoon.
- Cook for 7-10 minutes until the bubble and squeak is golden brown and crispy.
- Flip it over in the pan using a flatfish lift and repeat so both sides are golden.
- Transfer to a plate and cut into slices to serve.
Pre-recipe warning, this one is not good for the waistline. However, it is absolutely delicious! This is the sort of comfort food that you can serve at any time of the year and as either a starter or a main meal, depending on the size of the portion. Here is an easy recipe for loaded potato skins that makes 24 skins.
Ingredients for Loaded Potato Skins
- 6 large white potatoes
- 250g hard cheese, such as Cheddar, grated
- 6 rashers of bacon
- To serve- soured cream and chives
How to Make Loaded Potato Skins
- Preheat the oven to 180C/ gas mark 4.
- Wash and dry the potatoes and put on a baking tray.
- Put the tray in the oven and cook for approximately 45 minutes or until the skins are beginning to brown and the potatoes feel soft when you squeeze them (using an oven glove).
- 10 minutes before the potatoes are cooked, add the rashers of bacon to another baking tray and put in the oven so they are cooked and ready to remove at the same time as the potatoes.Turn off the oven.
- Leave the potatoes on the side to cool and break your bacon into small pieces.
- When the potatoes are cooled, cut in half.
- Scoop out most of the soft potato flesh to leave hollow skins with just a thin layer of potato. (See tip for ways to use the leftover potato).
- Turn on your deep fat fryer and set to around 180C.
- While this is heating, cut the potatoes lengthways so that each potato skin is a quarter of a potato.
- Fry the potato skins in batches for five minutes until browned and crispy and then transfer onto the baking tray.
- Sprinkle over the cheese and pieces of bacon.
- Turn on the grill and place the loaded potato skins under for long enough to melt the cheese.
- Serve the skins with a dollop of soured cream sprinkled with chopped chives.
Don’t waste the potato filling! There are plenty of things you can do with it. Since cooking the loaded potato skins yesterday, I have made crunchy tuna fishcakes for tea tonight. You can also mash it up to serve with meat or as a topping for a fish pie or cottage pie.
Over the past couple of months, I have heard several celebrity chefs raving about whole roasted cauliflowers on various television series. As my family loves cauliflower, it is something I have been meaning to try for a while. I did a bit of recipe research on the Internet and then developed my own idea for a recipe last night. This is now tried and tested and was a big hit with my clan. It also smells amazing while it is cooking. Here is a simple recipe for a whole roasted cauliflower with lemon and garlic butter.
Ingredients for Whole Roasted Cauliflower with Lemon and Garlic Butter
- 1 head of cauliflower
- 50g butter
- 2 cloves of garlic, crushed
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper
How to Make Whole Roasted Lemon and Garlic Butter
- Preheat oven to 180C/gas mark 4.
- Remove the leaves and the base of the stalk from the cauliflower and sit in an ovenproof dish.
- Put the butter in a dish and melt in the microwave on a medium setting for one minute.
- Add the crushed garlic, lemon zest, and lemon juice to the butter.
- Drizzle the mixture over the top of the cauliflower.
- Season with salt and freshly ground black pepper.
- Cover the ovenproof dish in kitchen foil and put in the oven for 30 minutes.
- Take the dish out of the oven and remove the kitchen foil.
- Using oven gloves, tip the dish slightly so the butter pools in the lower section of the dish.
- Use a spoon to scoop up the juices and drizzle over the top of the cauliflower.
- Return to the oven without the foil for a further 15 minutes or until the top of the cauliflower is beginning to brown.
- Serve either whole on a plate for people to help themselves or broken into florets and added to their plates.
- Drizzle over any remaining lemon and garlic butter.
Soup is one of the easiest and cheapest soups to make and there are so many variations. One of my personal favourites is leek and potato soup. This creamy soup is ideal for any time of the year and can be used for a starter, a lunch or as a main meal when served with a generous chunk of fresh bread and butter. Here is an easy recipe for leek and potato soup that serves four to six people.
Ingredients for Leek and Potato Soup
- 3 leeks, trimmed and sliced
- 4 large white potatoes, peeled and diced
- 1.2 litres/ 2 pints vegetable stock
- 150 ml/ 5 fl. oz. double cream
- 2 tbsp vegetable oil
- Salt and freshly ground black pepper
- Chopped chives for serving
How to Make Leek and Potato Soup
- Heat the vegetable oil in a large saucepan over a medium heat.
- Add the leeks and potatoes and cook for five minutes or until they are beginning to soften.
- Add the vegetable stock and simmer for 20 minutes.
- Either use a hand blender to blend the mixture to the consistency of your choice or transfer to a food processor for blending before returning to the pan.
- Put the soup on a low heat, season with salt and freshly ground black pepper.
- Stir in most of the cream, retaining just a little for the top.
- Cook for a further five minutes.
- Serve into soup bowls and decorate with a small swirl of cream and a sprinkle of chives.
British food is all about using simple ingredients from Britain to create tasty, filling dishes. The perfect example of a traditional British dish is cottage pie. This simple classic is a family favourite in homes across Britain as it is easy and cheap to make and hit with members of the family of all ages. If you are not familiar with a cottage pie, it consists of a base made with minced meat and rich gravy that is then topped with creamy mashed potatoes. This is usually served with seasonal vegetables. Here is an easy recipe for cottage pie for six people.
Ingredients for Cottage Pie
- 800g minced beef
- 1.5 kg potatoes
- 1 onion, finely chopped
- 200g mushrooms, chopped
- 25g butter
- 50 ml milk
- 2 tbsp vegetable oil
- 4 tbsp gravy granules
- Salt and pepper
How to Make Cottage Pie
- Peel and chop the potatoes into large chunks and put into a large saucepan filled with water.
- Season the potatoes with a little salt and put the saucepan on a high heat on the hob for 20 minutes or until the potatoes are soft.
- Meanwhile, preheat the oven to 180C/ gas mark 4 and heat the oil in a large frying pan over a medium heat.
- Add the minced beef to the pan and cook for 5-7 minutes until meat is beginning to brown. Stir occasionally to prevent sticking and make sure all the meat is browned.
- Add the chopped onions and mushrooms to the frying pan and cook for a further five minutes.
- Season the meat, onions, and mushrooms with salt and pepper.
- Pour enough boiling water over the meat to just cover it.
- Stir in the gravy granules and cook for ten minutes on a reduced heat.
- While the meat is cooking in the gravy, drain the potatoes and return to the pan.
- Put the saucepan on the hob over a low heat.
- Add the milk and butter and season with pepper.
- Mash the potatoes thoroughly so there are no lumps. Using a fork to whisk the potatoes after mashing can help get rid of any remaining lumps.
- Tip the mince and gravy mixture into a large ovenproof dish.
- Using a spoon, add the mashed potatoes to the top of the minced beef. Alternatively, use a piping bag to create a patterned topping.
- If you have spooned the mashed potatoes on, smooth them out using the back of a spoon and then run a fork along the top to create a pattern. This will help some parts to crisp a little in the oven.
- Transfer to the oven and cook for 15-minutes until the top is beginning to brown and the gravy is coming up the sides of the dish.
- Serve with either seasonal vegetables or peas and pickles.