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Bubble and squeak
Ingredients
1 red onion, finely chopped
4 rashers streaky bacon, cut into small pieces
450g leftover mashed potato
300g leftover mixed cooked vegetables – roast parsnips, green beans, brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas, chopped into small pieces.
Flour
25g melted Butter
25g grated hard Cheese
1 tablespoon Sunflower oil
Salt and Pepper
Instructions
1. Heat the oil in a frying pan and cook the onion for 4-5 minutes until soft. Add the bacon and cook for a further 3-4 minutes or until it begins to turn a golden colour. Remove the pan from the heat and transfer the bacon and onions into a large bowl.
2. Add the mashed potato and cooked vegetables, season well. Add the cheese, mix well and divide the mixture into six portions. Using your hands, shape each portion into a cake.
3. Put onto a greased baking tray and brush with a little melted butter. Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes or fry on both sides until golden brown. Serve with a poached or fried egg.
Mushroom and pea risotto
Ingredients
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
225g / 8oz field mushrooms
200g of fresh or frozen peas
350g / 12oz Arborio rice
150ml / ¼ pint dry white wine (if not using wine add a 1/4 of a pint of stock)
1.2 litres / 2 pints hot vegetable stock
1 tbsp chopped fresh parsley
2 sprigs of fresh rosemary finely chopped
15g butter
salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve
Method
1. Heat the oven to 180oC. Lay the mushrooms on a baking tray and dot with butter. Season with freshly ground salt and pepper. Bake them until they are soft and their juices have come out.
2. Heat the oil in a large, heavy based saucepan and add the rosemary and onion. Fry over a gentle heat for 2-3 minutes, until softened. Then add the garlic and cook for 1 minute.
3. Stir in the rice and fry for 1 - 2 minute till all the grains are coated. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. While this is happening cook your peas.
4. Roughly slice the roasted mushrooms and stir into the risotto, along with their buttery juices. Some juices may stick to the bottom of the pan so use a little water to loosen them with a fork.
5. Add the peas. Then put the lid on and leave for 1minute to relax before serving.
6. Serve with freshly grated Parmesan cheese.
Corned beef hash with fried eggs
Ingredients
4 potatoes, diced into cubes
3 tbsp olive oil
1 onion, finely diced
1 garlic clove, crushed
340g/12oz corned beef, tinned
salt and freshly ground black pepper, to taste
1 tbsp vinegar
2 free-range eggs
tomato ketchup, to serve
Method
1. Place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.
2. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.
3. Add the potatoes and fry for a further minute.
4. Crumble in the corned beef and mix together.
5. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.
6. Bring a pan of water to the boil, add the vinegar and whirl the water around.
7. Fry the eggs in a little oil for 1-2 minutes.
8. Remove the Hash from the grill and top with the egg.
