Bacon and Savoy Cabbage Bubble and Squeak
with Roasted Carrots and Tenderstem
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Baking Potato
150
Tenderstem Broccoli
4
British Streaky Bacon
1
Chives
100
Shredded Savoy Cabbage
30
Mature Cheddar Cheese
(Contains Milk)
25
Panko Breadcrumbs
150
Creme Fraiche
(Contains Milk)
2
Carrot
Potatoes
Nutritional information
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with a 0.5 tsp of salt. Peel the potatoes, chop into 2cm chunks. When boiling add the potatoes, to the water and cook until tender, 12-15 mins, then drain in a colander. Meanwhile, trim the carrot (no need to peel), quarter lengthways, chop into roughly 5cm long batons. Pop the carrots on a baking tray, drizzle with oil, season with salt and pepper and set aside.
Chop the bacon into 2cm wide strips. IMPORTANT: Wash your hands after handling raw meat. Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the bacon and stir-fry until golden, 3-5 mins. Add the savoy cabbage, a little more oil if needed and season with black pepper. Stir-fry with the bacon until tender, 4-5 mins. Remove from the heat. Meanwhile, finely chop the chives, grate the cheese and set aside
Pop your carrots onto the middle shelf of your oven to roast until tender, 20-25 mins. Meanwhile, put the cabbage and bacon in a bowl. Pop the drained potatoes back into their pan and mash until smooth. Add the potato to the cabbage and bacon along with the cheese, breadcrumbs. Season with salt and pepper and add half the chives and a third of the crème fraîche.
Mix the mixture together until completely combined, with your hands if it is cool enough and with a fork if not. Line a baking tray with baking paper. Remove the mixture from the bowl to a board, shape the mixture into 2 cakes per person and place on the lined baking tray. Drizzle over a little oil, then bake on the top shelf of your oven until starting to get crispy edges, 15-20 mins.
When the carrots have around 10 mins left of cooking left, add the broccoli to the baking tray with them and toss to coat in the oil. Roast together for the remaining 10 mins of cooking time. Meanwhile, put the crème fraîche into a bowl with the remaining chives, a pinch of salt and pepper. Stir to combine, then leave to the side.
Serve the bubble and squeak with the roasted veg on the side and a spoonful of chivey crème fraîche. Enjoy!
