The aim when making bubble and squeak is to use up leftovers so food doesn’t get wasted, so what you put into it depends on what you have on hand. The ‘recipe’ below is less a recipe and more a guideline. Infinitely variable, versatile and healthy, eat bubble and squeak for breakfast (and fit more veg into your day) or serve as a light meal for lunch or dinner. Great for lunch or have with an egg for breakfast to get in your five serves of veg a day!īubble and Squeak is the queen of leftover vegetables. Paul Flynn is a chef, restaurateur and contributor to The Irish Times.Looking for ideas on how to use leftover cooked vegetables? Here’s an old-fashioned favourite – bubble and squeak. Drizzle the dressing over and serve straight away.Flake the smoked mackerel on top of the bubble and squeak.Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.You will see it bubble and hear it squeak. When it starts to turn golden, bring it together and mash it down again. Spread out the mixture in the pan, over a medium-high heat. ![]()
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