20minutes cooking time
- 50g butter
- 2 British leeks, finely sliced into rings
- 125g savoy cabbage, finely shredded with the tough stalk removed
- 300g left over roast dinner or mash potato (potatoes, parsnips, carrots, peas, cauliflower)
- 150g shredded ham (buy a small cooked gammon or you can ask at the deli counter for a nice thick slice)
- 15g chopped flat leaf parsley, finely chopped
- 2 large, free range eggs
- 2 tbsp plain flour
- 2 tbsp rapeseed oil
- Salt and pepper
- Place a large frying pan on the stove and add the butter.
- Turn the heat to medium and when the butter has melted add in the chopped leeks.
- Add a pinch of salt and allow to cook for 6-8 minutes, stirring occasionally until the leeks are starting to wilt.
- When this happens, add the shredded cabbage, stir into the leeks and cook for a further 5 minutes, you may need to add a tablespoon of water if it's looking a little dry.
- If you are using leftovers to bind your bubble and squeak cakes, you will need to now mash these together well in a bowl using a potato masher, you can also do it in a food processor.
- Remove the leeks form the heat and pour into the bowl with your leftover roast dinner veggies or with your mash potato.
- Leave to cool slightly while you shred your ham and chop your parsley.
- Add your shredded ham to the vegetable mix along with the parsley and season well with lots of pepper and a pinch more salt.
- Combine well.
- Now you can shape your mix into cakes. I usually make 2 large ones but you can also make 4 smaller ones.
- Boil the kettle to poach your eggs.
- Dust your cakes lightly in the flour, tap off any surplus and heat a large frying pan with the rape seed oil.
- When the oil is hot, lay in your cakes and fry them for 5-6 minutes on each side until golden brown. These can be cooking while you poach your eggs.
- Pour the boiling water from your kettle into a medium size saucepan.
- Crack eggs into two separate ramekins or small cups.
- Using a whisk, gentle stir the water creating a vortex in the centre of the pan. When the vortex starts to slow down, gently pour in the cracked eggs, one at a time, making sure the water isn't rapidly boiling, but rather slowly ticking over.
- Cook the eggs for 5 minutes, before gently removing from the water using a slotted spoon. Place onto kitchen paper to remove any excess water.
- By now the bubble and squeak should be cooked and nicely caramelised.
- Serve these on warmed plates with the poached egg on top and a squeeze of your favourite condiment.
Sophie Wright, one of the youngest stars of British cuisine creates a range of classic British dishes with a modern twist. The chef, author of âHome at 7, Dinner at 8' has used her creative flair to develop six new contemporary recipes, which include weekday wonders and satisfying suppers.