FOOD & DRINK STILTON BUBBLE AND SQUEAK Preparation 5 minutes Cooking 20 minutes Serves 4 Bubble and squeak is a classic way to use up letovers, but the addition of Stilton turns it into a more luxurious dish. leftover mash potato (made from about 4 potatoes) leftover cooked and shredded Savoy cabbage (about ½ cabbage) a sprig of rosemary, leaves chopped a large knob of butter
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NOVEMBER 2018
75g Stilton, grated 2 tbsp chutney
1 In a large bowl, combine the potato, cabbage and rosemary. Season well with salt and freshly ground black
pepper. Melt the butter in a heavy-based frying pan, then add the letover potato mixture and fry over a medium-low heat for 5-10 minutes. Continue frying until it begins to colour slightly – don’t move the mixture around too much, as you want a good colour and crust on the base. 2 Add the Stilton and
chutney, and continue cooking on low for about 10 minutes until the lavours are well mingled, turning the mixture to colour all over. Serve as a brunch dish with poached or fried egs, or alongside griddled bacon or pork chops for supper. Serve with extra chutney on the side, if you like.
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