• Bubble and squeak is a traditional English dish often made with leftover vegetables. The main ingredient is potato, but we’ve added many of our favourite vegetables.

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    Bubble and squeak cakes with crème fraîche and Parma ham

    Serves: 4 - 6
    Cooking Time: 25 mins


    • 500g potatoes, peeled and boiled
    • 30ml (2 tbsp) butter
    • 200g Brussels sprouts, trimmed
    • 15ml (1 tbsp) olive oil
    • 2 garlic cloves, crushed
    • 1 small bunch spring onions, finely sliced
    • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
    • salt and freshly ground black pepper, to taste
    • 1 large egg yolk
    • 80ml (¼ cup) cake flour, seasoned
    • 150g crème fraîche, to serve
    • 8 slices Parma ham, grilled, to serve
    • cherry tomatoes, grilled, optional



    Mash the warm potatoes with the butter. Boil the sprouts until just tender, about 3 – 5 minutes. Drain and plunge into cold water. Drain and pat dry with paper towel. Finely slice the sprouts and stir into the potato.


    Heat the oil in a pan and gently fry the garlic. Add the spring onions and parsley and cook for 2 minutes. Add this mixture to the potato mixture. Season.


    Add the egg yolk to the potato mixture and shape into patties. Chill for 30 minutes.


    Place the flour on a plate and coat the patties. Heat some oil in a largefrying pan and shallow-fry the patties for 2 minutes on each side, turning carefully. Drain.


    Serve warm, topped with a dollop of crème fraîche and two slices of Parma ham and the tomatoes, if desired.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com