Bubble and Squeak, named as it is because of the sound it makes whilst cooking. How very enchanting is that?

Tis the food stuffs of champions. Wars were won on bubble and squeak, lives were subsequently lost as a result of the inevitable build up of wind post sprout-consumption.

*sigh*

It’s a price worth paying; this stuff is good. I always associate it with Christmas and Easter, because it’s how you use up the leftover potatoes and sprouts from the previous day’s excess. Having said that, I often cook some potatoes and sprouts just to make this with. Simple, but with a flavour all of its own. It’s hard to believe that 2 ingredients can, together, have such a unique flavour. It must be the frying of the sprouts.

There is a different version of this for every family in the country, but this is the way we normally do it – if you have bacon grease left over, I would use it.

Take your cooked, cold potatoes – these were boiled, usually they’re leftover roasted potatoes, and slice in half.  If you, like me, have a rogue cold sausage, slice that up too.

Heat some oil in a frying pan and chuck the pots and sausage in.

Press down on the backs a little with a fork. We want crispy bits.

Fling in your cooked, cooled sprouts – halved if a bit on the large side.

Take a potato masher to it. You don’t have to crush it to death, but just squish the whole thing down a bit.

Keep turning the mixture around so it all colours nicely. If you use mashed potato, you’ll get more of a big potato cake, but we like ours rubbly

Photos without aroma do not do bubble and squeak any justice.

Might as well serve it with a beautiful roasted chicken…

Yummo. Three cheers for bubble and squeak!