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Top each patty with a poached egg and serve with brown sauce. When water is just below a boil crack eggs, 2 at a time, and cook 2-3 minutes until soft poached. Heat a small pot of water with 2 tablespoons of white vinegar. You will know it is ready to turn when you hear the pan “bubble and squeak”. Working in batches, cook patties on both sides until golden brown. In a large nonstick pan, melt 2 tablespoon butter. Cook for 2 minutes then transfer everything to the bowl with the potato. When parsnips and carrots are cooked add them to the pan with the brussels sprouts and onions. Add sliced brussels sprouts and cook until wilted, 3-4 minutes. In a large saute pan cook onions with 2 tablespoon butter over medium heat for 4-5 minutes, until they start to turn translucent. Place on a sheet pan and roast in the oven until tender, 15-20 minutes. Peel and medium dice carrots and parsnips and toss with olive oil and salt. Drain and crush potatoes and place in a large mixing bowl. Peel potatoes and place in a pot and cover with water. Serve hot, scatter remaining half of shredded leek and chopped sundried tomatoes.Brown sauce, to serve with (store-bought or see recipe below) Method: Tip the mixture into the frying pan or wok and stir-fry for 10 minutes.Ĭarefully turn the mixture over and cook for further 5-7 minutes until the base is crispy. Stir half into the potato and cabbage mixture, add the tofu and season to taste. Slice the leeks.Ĭook the potatoes in pan of boiling water for 10-15 minutes until tender, drain and mash in a bowl.Ĭook the cabbage in boiling water for 5 minutes, drain and add to the potato.Īdd the oil to a frying pan or wok, stir-fry the leeks and garlic on a low heat for 2-3 minutes.

Put a large pan of water on heat to boil. Rinse the potato, cabbage and leeks under running water. Join in at home with the recipe and video below, or find out more about the BOX-IT project here. This recipe has been offered as part of our BOX-IT food delivery project. We’ll be posting weekly recipes over the next few months to get us all biting into something homemade, while getting to grips with the nutrition behind what we eat. We want to share healthy food options and encourage conversation at meal times. The recipe is simple to make and is here to help everyone and anyone create a really tasty, healthy meal at home (whether you consider yourself a chef-in-the-making or a kitchen novice).

This week’s recipe is a modern twist on the ‘blast from the past’ dish of bubble and squeak.