Bubble and squeak with roasted fig and pear brunch salad
Bubble and squeak is my F A V O U R I T E thing to eat on a Saturday morning. If I'm hungover I eat it with bread, if I'm feeling anything better than death it tastes great alongside a pseudo salad like this one- I love the sweetness of the pears with the potato and onion and cabbage.
This recipe is also totally gluten free so should work with most combinations of friends! Don't worry about the cabbage or the onion burning a little at the edges- that's where the squeak comes in and it tastes even better with a little paprika to give any burnt bits a bit of smoky flavour.
For the roasted fig and pear salad...
Makes enough for four as a side dish
4 ripe figs chopped into slices
1 ripe pear
Sunflower seeds (optional)
1 tsp pomegranate molasses (also optional)
Preheat the oven to 180 degrees Celsius. Chop the figs in to quarters and pop into an oven-proof dish with a little olive oil, and once the oven in ready, roast for about 5-8 minutes, just so they cook through and the flesh goes a little darker.
Add salad leaves, pear slices and sunflower seeds in a dish, with the figs on top and some seasoning to taste- drizzle on the pomegranate molasses if you have it, or a little agave syrup could also work well.
For the bubble and squeak...
Makes a good amount for two, or enough with other dishes for 3-4.
5-6 medium potatoes, peeled and chopped in quarters
50-100ml of chili oil (depending on your own taste)
1 chopped onion
2 cloves garlic, chopped
Around 200g cabbage leaves, cut into strips with any thick stalk removed
Put the chopped potatoes in a large pan of boiling water with some salt and allow to cook through with a lid on top.
Heat some of the chili oil in a medium frying pan (You'll be cooking the whole thing in this so it needs to have a large enough bottom to cook evenly, but- not a wok or anything too big that won't be able to keep together when you turn it over). Sweat the onions and garlic in the pan until they begin to go translucent and season to get the salt and pepper flavouring the dish. After around 3 minutes of frying, add the cabbage and spread it out over the pan and let it cook. Sprinkle over a little paprika and a bit more oil if needed.
Once the potato is cooked, drain and mash, then add some oil and paprika also, and mix through. Add some seasoning to taste, keeping in mind the seasoning you've already added to the cabbage and onion. Then begin to spoon into the frying pan, packing it in as you go, so that it is eventually smooth on top and firm.
Allow to sizzle away for about five to eight minutes- then turn off the heat and place a plate over the frying pan. Flip the whole thing over so the plate is now on the bottom, and gently nudge the bubble and squeak out of the frying pan (this takes some guts but just go for it, it doesn't need to look perfect). Hopefully the cabbage and onion have meant everything has stuck together, so slide it back into the pan on the un-fried side and cook for another five minutes.
Serve straight from the pan and add the salad at the side.