Bangin’ Bubble & Squeak

Preparation time
10 mins

Cooking time
10 mins

Serves
2

Bring leftovers to life with Chef Ed’s take on a Great British classic. The fermented yellow scotch bonnets and dried lime pickle taste of ‘The Orange One’ add some deliciously zesty spice to this deceptively simple dish. Comfort food done right!

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Ingredients

  • Large knob of butter 
  • 1 garlic clove, finely chopped
  • 2 handfuls of shredded savoy cabbage (or leftover veg from roast dinner)
  • Leftover roast potatoes (roughly 250g)
  • Salt to taste
  • 4 eggs 
  • Grated cheese to taste
  • Good glug of ‘the Orange One’

Method

1. Melt butter in a non-stick frying pan, add your garlic and fry for 5 seconds and then add your cabbage.
2. Season with salt and sauté for a few minutes on high heat.
3. Add roast potatoes and mash into the cabbage and garlic.
4. Keep cooking the mixture in the pan while occasionally mashing/stirring for 5 minutes.
5. Top with grated cheese and place the pan under the grill until the cheese is lightly browned.
6. Top with eggs ‘your way’.
7. Splash over some of ‘The Orange One’

Ingredients

  • Large knob of butter 
  • 1 garlic clove, finely chopped
  • 2 handfuls of shredded savoy cabbage (or leftover veg from roast dinner)
  • Leftover roast potatoes (roughly 250g)
  • Salt to taste
  • 4 eggs 
  • Grated cheese to taste
  • Good glug of ‘the Orange One’
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TRY IT WITH ‘THE ORANGE ONE’

Orange
‘THE ORANGE ONE’
‘THE ORANGE ONE’

Middle Eastern fusion loaded with fresh curry leaves and fermented yellow scotch bonnets.

Slide

Find out about Chef Ed and his Eastern Fusion journey.