Before I go ahead and tell you how to enjoy what’s left of your delicious Christmas Dinner this year, understand that I’m in no way talking about the main event. Whether that be turkey, duck, beef or a nut loaf.
You and I both know that the centrepiece of your festival feast will have been picked clean by now. Used in sandwiches, wraps and midnight excursions to the fridge as you nibble “just a smidge” while deciding what you actually want to eat.
The turkey is gone, you’re just going to have to face facts, I’m afraid.
I am, of course, referring to the sideshow to the main event. All of those lovely vegetables you probably have populating your fridge with Tupperware and old ice cream tubs. The sort of things you will eventually get around to eating. However, at that point, they will have probably gone off and you will have wasted the opportunity to enjoy what I feel is, quite frankly, one of the best Christmas dinner traditions outside rounds 1 and 2.
I had the same issue myself. Before heading home for Christmas at my mother’s, I made Anna and I a lovely little Christmas dinner so we could enjoy the festivities together. We exchanged gifts, ate a whole wheel of camembert and I forgot to buy gluten free gravy so we didn’t have any…
To everyone in the North of England who is reading this and added me to their hitlist, I completely understand. I deserve to be shunned from county to county until I arrive, broken and weary at my mother’s door, who will look upon me with disappointment and begrudgingly allow me in. I have no excuse and all I can offer is this heartfelt apology.
Anyway, as is the tradition with Christmas meals, I made far too much. There was a tonne of the stuff left. I had blanched sprouts and then fried them with bacon, roasted parsnips and potatoes and more. How I expected the two of us to eat all of it after our gluttony of baked camembert is beyond me. Yet, in my ignorance, I had committed a glorious mistake which led to one of the heartiest and most delicious breakfasts imaginable.
I made Bubble & Squeak.
For anyone not in the know, God I feel sorry for you. But I will explain.
Bubble & Squeak is a traditional English meal made from leftover vegetables. As long as you have something starchy (potatoes, parsnips, suede, etc.), you have the means to make something quite wonderful. You also need some form of cabbage. I don’t know why, it’s just the rules. Stop questioning me, I didn’t invent the dish, I’m just an avid fan.
It’s an incredibly simple dish so let’s get going.
All of the Veggies. Literally, everything you have left which you, most likely, won’t end up using.
1 Clove Finely Diced Garlic
2 Medium Sized Shallots (Thinly Sliced)
Chopped Ham (Optional)
Egg (Technically, optional but…)
- Put all of the veggies into a large mixing bowl and mash them. Not to a paste, just put a little bit of elbow grease into it
- Heat up a thin layer of oil in your frying pan. If you want to be decadent and are not paying any attention to the number of calories we’ve all eaten these past few days, use butter.
- Throw in your garlic and shallots to cook until they’ve browned
- Splash in a little bit of Balsamic Vinegar, throw in your herbs and give it a stir
- Mix that back into your veggie mix
- Dollop into the frying pan and flatten out until level
- I don’t subscribe to the idea of an omelette looking serving of Bubble & Squeak, it’s a hodge-podge of a dish and it should look like that, so keep stirring it so that it gets a good sear on everything and is cooked all the way through
- If you’re going for the full effect, push everything to one side of the pan, crack in your egg and cook to your own specifications. I like a good runny yolk for this because, without any form of sauce, it can be a little bit dry. Some people, however, like to be wrong so, if you like your yolk hard… don’t talk to me in public
- Throw your Bubble & Squeak onto your plate, carefully place your egg on top and sprinkle some of your optional Christmas ham on top
How do you use your leftovers at Christmas? Or aren’t there any?
Let me know in the comments or on
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