RECIPES

Carrot and parsnip bubble and squeak

Bubble and squeak, part of the great British breakfast is a traditional use of leftovers. Usually leftover mash and cabbage mixed together, formed into patties then fried till golden brown on both sides.

You can mix any vegetable into the mash, in this case finely diced roasted carrot and parsnip. Dipping the patties in polenta gives a crispy coating and seems to add a nutty flavour.

The other day some blue cheese found its way into the centre of the patties, it proved to be a fantastic variation on a classic dish.

Ingredients

• Leftover mash
• Any cabbage or other vegetable~ finely diced
• 20 grams whole or shelled hemp seed
• 2-3 dessertspoons of polenta
• Black pepper
• A little oil for frying

Method

• If using whole hemp seed, grind it finely.
• In a bowl combine together the mash, vegetables and the hemp seed, season with black pepper and form into patties.
• If you would like the blue cheese version, make 2 small thin circle shapes and sprinkle some blue cheese in the centre of one, put the other on top as a lid and lightly press together.
• Heat the pan and just cover the bottom with oil, dip the patties in the polenta and fry on both sides until golden brown.
• Served with the simple salad it is quite a light lunch, some grilled mushrooms and tomatoes adds a lovely touch though.

Leftovers:

Leftover mash and vegetables are best served up once only, hopefully it will all be eaten.