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Colcannon Bubble and Squeak, by Val Stones

bubble and squeak by Val Stones

February is prime time to harvest ‘cabbage’ according to a ‘Plant to Plate Calendar’ crafted by our dream duo, baking expert Val Stones and gardening guru Mark Lane.

Here, Val recommends using the yummy ingredient for Colcannon Bubble and Squeak. The Great British Bake Off legend loves to rustle up this comfort dish any day of the week, but it’s a great way to use roast dinner leftovers.

We always had bubble and squeak for lunch on Mondays when I was a child. We would have had a Sunday roast of either beef, pork or lamb, then this would then be served cold with the cooked-up vegetables the following day.

Much later, when I began cutting out recipes from my mum’s magazines, I learned about Colcannon. Colcannon is a delicious Irish recipe with creamy mashed potato then kale or cabbage. It’s a wonderful way to include cabbage – one of your five-a-day – in a meal and harvested in February.

We rarely have a roast dinner on a Sunday, but we’ll happily tuck into a dish any day of the week. Add bacon and a fried egg for a fabulous feast.

Serving suggestions and timings

Serves: 4

Cooking time: 35 minutes

Ingredients

  • 600g potatoes, peeled and cut into roughly 4cm chunks
  • 200g green savoy cabbage, shredded
  • 100g butter, cubed
  • 25ml vegetable oil
  • 6 bacon rashers, chopped into small pieces
  • 1 large onion, finely sliced
  • 100ml double cream
  • 4 large eggs
  • Sea salt and black pepper to taste

Method

  1. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer and cook for 18-20 minutes or until soft enough to mash
  2. Cook the cabbage in a pan of boiling water for about 3 minutes until just tender. Refresh under cold water and drain
  3. Melt 30g of butter in a large non-stick frying pan while the potatoes are cooking and fry the bacon until lightly coloured, remove from the pan and set aside. Add the onions and cabbage to the pan and heat through, then turn off the heat
  4. Drain the potatoes and return them to the pan. Mash with 50g butter and the cream, then season well. Add the rest of your cooked ingredients and stir through. Put the rest of your butter into the frying pan and add your mixture, pressing down as you place it, and allow to cook for 5 minutes on a medium heat
  5. Fry the eggs, ready to top your colcannon. Turn the colcannon onto a warmed plate, cut into quarters and top each with a fried egg. Serve immediately

Download the ‘Plant to Plate Calendar’ co-created by the wonderful Val Stones and Mark Lane. Learn what (and when) to sow and serve all year round. Enjoy!

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