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Use up any leftover cheese to make a fondue. Add in 2 tsp of smoked paprika, 1 tsp salt and a good grind of black pepper.Everything should be well covered, but not swimming in salad cream.Begin adding the salad cream a tablespoon at a time, mixing until you get a good consistency.

Trim and finely slice the scallions and celery.Chop the potatoes into roughly 1 cm cubes.Scallions (depending how many potatoes, between 2-6)ġ stick of celery, trimmed, halved, finely chopped Whenever I cook a roast dinner, I always roast more potatoes than we need just so I can make this salad to go with a sandwich the next day. The most important thing is to get the right bread to hold the whole thing together! You might even want to bust out those bacon rashers and eat this Bubble and Squeak as part of a Full English Breakfast.We’re going to start by giving the humble turkey sambo a facelift. So mash up your leftover white sweets and cabbage, and get frying. Yep, flat leaf parsley because nutrients. What is more, this fabulous side dish contains one of my current culinary crushes – parsley. This version of Bubble and Squeak combines my newfound love of white sweet potatoes with my longstanding love of cabbage.

(They can be so persnickety what with their nightshadiness and all.) Not to worry, though, because I have this recipe for Bubble and Squeak!īubble and Squeak is traditionally eaten the day after a roast beef dinner, making use of the leftover vegetables via pan-frying. However, while my love of cabbage remains strong, potatoes and I don’t play well together. One side of my family hails from England, so I’ve had my fair share of roast beef dinners, and my English roots delight at the thought of repurposed cabbage and potato – two staple sides at any roast beef dinner. Yep, the scrumptious scraps of roasted beef and vegetables make for the best repurposing! But if you push me on this one, I’m going to have to go with the latter. I don’t know what’s better: a roast beef dinner or the leftovers from a roast beef dinner.