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Bombay bubble and squeak

'left over corner, part one'



We had some spiced mash left from My dahling shepard's pie, we also had some braised cabbage and a few peas left over. So for breakfast, bombay bubble and squeak its a simple but satisfying recipe.  I paired it with some sour grape chutney that I made (because what else is there to do with sour grapes? not a rhetorical question please leave a comment)

The bubble and squeak
Spiced mash (essential, from the Shepard's pie recipe or if you don't have any left just put some curry powder in the mash)
Cabbage (essential, we had braised cabage leftover from Sunday dinner)
Odds and sods of vegetables (whatever you have left boiled carrots, a few peas)
Flour (a dusting)
Oil

  1. Mash everything together lightly, you want some chunks. 
  2. Form the mixture into palm sized patties. 
  3. Dust the patties with flour. 
  4. Carefully flipping only once fry them untill golden on each side. 
  5. keep warm then serve. 

The grape chutney
(this one rally was a bit of an improvisation)
Sour grapes (a bunch)
Chili flakes (enough to make it as spicy as you want it)
Nigella seeds (a half teaspoon)
Mustard seeds (a half teaspoon)
Fennel seeds (a half teaspoon)
Vinegar (a capful)
Sugar (a teaspoon)
Salt (to taste)
Oil (a teaspoon)

  1. Toast he whole spices gently in a skillet.
  2. Add the oil, vinegar, grapes and salt.
  3. When the grapes have released some of their juice add the sugar and cook on low until the grapes begin to break down. 
  4. when you have hot hot bubbling juice pour into a sterile jar then clap the lid on and invert. 


The bubble and squeak is rich and buttery, the chutney is sharp and spicy, it's quite a breakfast.

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