Bubble & Squeak with Buttered Toast

On 3rd June 2015, This was Dinner

I bought the March edition of Delicious magazine after I saw their tweet that there was a section inspired by best-loved children’s books, more importantly, from my favourite books – Enid Blyton’s Faraway Tree series.

The recipe was for Pop Cakes which I remember fondly, I might make them, but with something else inside. Go and take a look at all other recipes:

Cold Apple Pie from Edith Nesbit’s ‘The Railway Children’

Mrs Beaver’s Sticky Marmalade Roll from CS Lewis’s ‘The Lion, The Witch & The Wardrobe’

Butterbeer from JK Rowling’s ‘Harry Potter…’

and this one which will definitely go on my to do list – Bruce Bogtrotter’s Chocolate Cake from the wonderful Roald Dahl’s ‘Matilda’

and last but not least, Bubble & Squeak recipe from Kenneth Grahame’s ‘The Wind in the Willows. Although it kind of defeats the object that this is in a ‘Magical Bakes’ section and I cheated and bought the bread.

Preparing:

  • Cut some potatoes into cubes
  • Shred some savoy cabbage leaves
  • Finely slice an onion
  • Cut some slices of sourdough
  • Get bacon lardons, butter, nutmeg oil & seasoning ready

Making:

Par boil the potatoes until almost done. Drain and pop to one side. If you can, pop the cabbage in another colander and as you drain the potatoes, pour the water over the cabbage.

Heat the oil in a pan and cook the bacon until starting to crisp. Remove and set aside.

Cook the onion until softened. Add the potatoes to the pan and cook until the potatoes start to colour and crisp. Don’t over stir. Add the cabbage and pop the bacon back in. Season well and add a grate of nutmeg. Stir and leave whilst you toast your bread.

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