Mustard & rosemary pork chops
Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue
Bubble & squeak
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp duck fatgoose fat or butter
- 4 rashers of streaky baconchopped
- 1 onionfinely sliced
- 1 garlic clovechopped
- 15-20 cooked brussels sproutssliced, or leftover boiled cabbage, shredded
- 400g cold leftover mashed potatoor cold crushed boiled potatoes
Nutrition:
- kcal221
- fat12g
- saturates5g
- carbs19g
- sugars4glow
- fibre4g
- protein8g
- salt0.91g
Method
step 1
Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
step 2
Next, add 15-20 sliced cooked brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
step 3
Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
step 4
Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.
step 5
Cut into wedges and serve.
