Spring bubble and squeak
Bubble and squeak isn’t just for using up leftovers. I’m more likely to cook the green veg and potatoes from scratch, as it’s a great accompaniment to grilled meats or with a fried duck’s egg and bacon on top for breakfast. It’s great with any spring vegetables-you could even use frozen peas and broad beans.
125g-150g cooked, peeled new potatoes
200g spring greens, cooked, drained and chopped
6 spring onions, trimmed
100g podded peas, cooked and chopped
100g podded broad beans, cooked and chopped
1tbsp chopped parsley
Salt and freshly ground black pepper
2tbsp vegetable oil
Chop the potatoes, greens, spring onions, peas and beans and toss with the parsley. Season to taste. Mould the mixture into four even-sized flat patties. Heat the oil in a non-stick frying pan and cook the patties for 3-4 minutes on each side until golden. Keep warm in a low oven.
Mark Hix’s new book, ‘Hix Oyster & Chop House’, will be available from Quadrille at £25 from July 2
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