Recipe

Bubble & Squeak

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Bubble & Squeak

Beef bangers served with chunky leek and cabbage mash topped with roasted carrot ribbons.




Ingredients to serve 2

  • 4 x beef bangers
  • 2 x carrots – peel & slice into ribbons
  • 2 x potatoes – peel & cut into cubes (1½ cm)
  • 1 x leeks – slice (1cm)
  • 1⁄16 x cabbage – slice thinly
  • milk (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 8 x beef bangers
  • 4 x carrots – peel & slice into ribbons
  • 4 x potatoes – peel & cut into cubes (1½ cm)
  • 2 x leeks – slice (1cm)
  • ⅛ x cabbage – slice thinly
  • milk (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredient as indicated above.

Step 2

Roast carrots and beef bangers: Place the bangers and carrot ribbons separately (not mixing them together) on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper, mix only the carrots and arrange in a single layer. Roast for 25 minutes until the carrots are slightly golden and the bangers are golden brown and cooked.

Step 3

Mashed potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the potato cubes and boil for 15 minutes until soft. Drain, add a few splashes of milk, a knob of butter and salt and pepper to taste and mash with a potato masher.

Step 4

Leek and cabbage mash: Melt a knob of butter in a pan on medium-high heat. Add the leeks with a pinch of salt and sauté for 5 minutes, until softened and sweet. Add the cabbage and cook for 5 minutes until softened, then add the mashed potatoes and mix through. Season to taste.

Step 5

Serve the bangers with the leek and cabbage mash and top with the roasted carrot ribbons.