Cabbage, Jersey Royal and Speck Ham Bubble and Squeak Recipe
SERVES 6 AS A SIDE DISH
- Knob of butter (salted)
- 8 x jersey royals
- 1 lemon
- 1 bunch of mint
- 8 slices of speck ham
- 1 large onion
- 1 spring cabbage
Cook the Jersey royals until tender in salted water, flavoured with lemon and a generous bunch of mint. Peel once cooked.
Cut the speck ham into thin strips. Slice the onion thinly. Boil the sliced and blanched spring cabbage in salted, rapidly boiling water for 1 minute, then drain.
To finish the dish, heat a non-stick, deep-sided pan on medium heat, add the butter. When the butter starts to foam add the onion and brown slowly, add the Jersey royals. If you slowly break them down as they fry, you will start to get all sorts of lovely caramelised crispy bits of fried potato forming in the bottom of the pan. Scrape these off and use them to give the bubble and squeak flavour, texture and colour. I’m a chef – and a little bit of a perfectionist – so the picture you see on this page is more about my presentation – but get braking and scraping those potatoes.
Add the ham and fry for a further minute. Quickly add the blanched spring cabbage and when just hot, serve into your choice of dish.
This Bubble and Squeak recipe works perfectly with fish or glazed with a good blue cheese such as Blue Monday.