In 1791 another London paper recorded the quarterly meeting of the Bubble and Squeak Society at Smithfield. A correspondent in The Public Advertiser two years later reported making "a very hearty Meal on fryed Beef and Cabbage though I could not have touched it had my Wife recommended it to me under the fashionable Appellation of Bubble and Squeak". The first recorded use of the name listed in the OED dates from 1762 The St James's Chronicle, recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". The name of the dish, according to the Oxford English Dictionary (OED), alludes to the sounds made by the ingredients when being fried. The dish has been known since at least the 18th century, and in its early versions it contained cooked beef by the mid-20th century the two vegetables had become the principal ingredients. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world". Top with the vegetable batons and pour a small pooool of sauce around.Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. Flip a cake on the each plate, crispy side up. Reheat the onion marmalade and peppers sauce. Scatter with chives and serve the onion marmalade on the side NOTESĬopy Spinach and Celeriac Bubble and Squeak with Red onion MarmaladeĢ large Red bell pepper quartered and seededġ large Carrot peeled and cut into batons Top with the vegetable batons and pour a small pooool of sauce around. Put the cakes on a baking tray and brush with oil and bake at 375F for 15 minutes, Put the carrot and zucchini batons in the oven with the cakes and cook for a further 15-25 minutes until the vegetables are soft and the cakes are crisp on the bottom Drain and lay them on a baking tray with the zucchini batons, drizzle olive oil. Fry the peppers gently with the onion and oil for a few minutes then add the basil, vinegar and stock and simmer another 3-4 minutes. Roast the peppers, peel and roughly chop. Simmer gently for 25-30 minutes, stirring often and adding water if necessary until syrupy. May be frozen, defrost before cooking.įry the onion gently in butter for 8-10 minutes until soft. Using a 10cm pastry cutter, shape the mixture into 4 large cakes: press a quarter of the mixture in at a time, lift the cutter to make a neat chape. Drain the spinach and combine with the potatoes and season with salt, pepper and nutmeg to taste.
Tip the spinach into a separate pan with the rest of the butter, cover and heat until the spinach wilts, 1-2minutes. Drain thoroughly and mash with the milk and half the butter.
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