Bubble and Squeak - The Perfect British Brunch

I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Bubble and Squeak
Equal quantities of potato to vegetables including boiled cabbage (all leftovers from a roast dinner)
Lard or butter and oil
Optional additions - English mustard - chopped parsley - stuffing - leftover roast meat
Top with a poached or fried egg
Bubble and squeak is an odd name for a delicious dish but it's British and we're a bit weird aren't we? This dish dates back to the 18th Century in Great Britain and originally it utilised left over roast beef with cabbage, fried up with lard until all lovely and crispy.
Nowadays bubble and squeak is usually prepared with potatoes, cabbage and basically whatever other left over veggies you have from yesterdays roast. The switch to potato for bubble and squeak happened because of rationing in WW2 where beef was a luxury we couldn't afford.
The bubble is the sound the bubbling lard in the frying pan and the squeak is because cabbages are squeaky.
I do hope you enjoy my bubble and squeak recipe.

[@PaddyJoeCooking]

I love Bubble and Squeak and let's be honest, who DOESN'T love Bubble and Squeak? Absolutely delicious Chef and 5:46 takes my breath away!!!! Cooking with lard, I've never in my life used it to cook with and this the second video I've seen it being used in the past day!!!! I'm definitely going to try it out!!! Thanks for this lovely Classic British Bubble and Squeak video Chef Matt...Not only am I now hungry I'm thirsty too seeing the shirt😋👍🥃!!!

[@unclemattscookerylessons]

Thanks Patrick, thing about lard is that it looks very unappealing when its cold, but it really is great to cook with and better for you than those vegetable oils, apparently? I had a couple of beers yesterday and paid the price today, so nothing for me for a little while now.

[@cookingsimplydelicious]

Uncle Matt you always amazes me with your cooking creativity. I love all the variety of veggies. What a great plating presentation. You transform the food from ordinary to extraordinary.

[@kimquinn7728]

Only 2:04 in and I am sold! Love this kind of food! Especially incorporating leftover stuffing. Brilliant! Friends are going to be sooooo Happy!

[@unclemattscookerylessons]

thank you x

[@cookcookgo]

This dish looks healthy and yummy! LOVE the variety of vegetables in it. That's a cool way to cook it! The egg looks perfect on top. It's so satisfying to see the egg yolk running through it. Well done 👍🌸

[@RichardsKitchen]

Looks good Matt, my Mum used to do this often on a Sunday evening to use the leftovers, cooked using the first method, we had corned beef hash as well, brings back memories of my childhood family life 🇬🇧👨‍🍳😋

[@unclemattscookerylessons]

thanks Richard, I worked in a michelin starred restaurant for a few years and we had this on our lunch menu once. But it was so neat and tidy, basically a potato and cabbage patty, but I much prefer this rustic version with the crispy bits.

[@RichardsKitchen]

@@unclemattscookerylessons Yes me to and we know that colour is flavour, i prefer when it is made from leftovers rather than creating the dish from scratch, which michein restaurant did you work at?

[@conormacdougal2344]

Nice one Matt. The poached egg on top was a masterpiece.

[@unclemattscookerylessons]

thanks Conor, twas rather nice

[@acamicookie]

Hello Matt ! This british dish looks delicious and pretty healthy ! So good for you to share some culinary culture about this bubble and squeak recipe so we can learn about it and it makes the video even more enjoyable ! And the final part with the egg on top .. I definitely have to prepare it ! Thank you for the recipe ! 😘 👩🏻‍🍳

[@unclemattscookerylessons]

ah thanks so much, sort of healthy I've read that lard is actually more healthy than processed vegetable oils?

[@acamicookie]

@@unclemattscookerylessons Yes that's what I heard too and when it comes to vegetable oils I personally prefer to cook with coconut oil than olive oil it is also said that it is healthier !

[@SnackFoodFun]

I am coming over for Uncle Matt's cookery lessons, nice meal made from leftover😋

[@unclemattscookerylessons]

bring a bottle and you're on x

[@OutdoorKitchenMatisKochkanal]

Hello Matt. This is a great recipe. Keep up the good work, Thumbs up 👍 and best wishes, Mati :-)

[@YesYes-xb6he]

Traditionally (at least to me) is the veg leftovers were fried in the Sunday lunch drippings giving the whole meal a meat flavour, usually with a fried egg or two. My mum used to keep some extra to fry up with bacon for Tuesday tea as well.

[@LadyLikeables]

I love bubble and squeak but there is never enough left over veggies in my house to use the next day. Your recipe looks so good and I’d eat it with a fried egg on top. Tfs

[@unclemattscookerylessons]

So looks like you'll just have to make this dish without leftovers and just make the veg anyway? If you like corned beef hash then this is the dish for you x

[@PINCHOFBONG]

I am glad that I found your channel and got chance to learn from a professional chef.. the runny egg yolk looks Devine

[@unclemattscookerylessons]

Thanks so much, I'm really happy to have discovered all these different cooking channels. I'm learning something new everyday x

[@TheOtherSideOfTheStove]

Great use of left over stuff for breakfast. 18 certifícate- lol Both versions are nice. I never heard of the term Bubble and squeak. Great way to use food over the holidays.

[@unclemattscookerylessons]

thanks Alex, I'm having to really think about cooking on the stove while my oven is broken, I borrowed a little plug in one from my parents but it aint all that good.

[@TheOtherSideOfTheStove]

@@unclemattscookerylessons sorry mate...:(

[@OneHotBite]

I love trendy brunch hahaha and this looks amazing! Running yolks are the THE BEST!! Great veggies, potatoes and or course the brown sauce!!! Delish!

[@unclemattscookerylessons]

thanks for that, I do love a runny yolk. Oh and the brown sauce is better now than it was when i made it

[@PerfectBite]

Just what I needed to end the week. Put a big smile on my face, and brought back many memories of Monday lunches, with all the Sunday dinner leftovers. It was so popular with my dearly departed dad though, that my mum ended up having to boil potatoes and veg just to make this! Definitely agree with you and prefer version 1, with all those deliciously caramelised crispy bits! And those eggs looked spot on too! Excellent job yet again! Oh....and nice board indeed! 😉

[@unclemattscookerylessons]

thanks mate, my mums typical dinner was fish fingers, oven chips and peas. Lovely lady but not really interested in cooking. Sorry mum if you read this

[@EverydayHomecooking]

I have actually never tried this before and I have no idea why. Looks incredible and I know I would enjoy this.

[@unclemattscookerylessons]

next time you've got some leftovers you know what to do, thank you x

[@adbraham]

Lovely. You could combine both methods

[@leemcm1976]

Tradition every Boxing Day morning

[@heatherlinton5057]

The best Monday lunch or dinners in our house 😝🤤🤤🇿🇦

[@unclemattscookerylessons]

thanks Heather

[@chefelena7573]

Yummy delicious food 🌷💖👍

[@jessicasims1799]

When he said, “ that should come with an 18 certificate that is naughty” I lost it 😆👍 I can’t wait to try this!

[@ChefDwight]

Nicely done uncle 👍👍

[@heywhotsgoinon8286]

Love it. Ive just gone back to frying with lard too. But, my poached eggs are disastrous. Mine look like a bomb has gone off in an egg factory.

[@urbanuptowner8334]

Nice way to use leftovers. I would start with the first version, but the take that and place it in the mold. I know it’s an extra step, but I think your results will get you the nice presentation and that extra crunch! 👍🏼👍🏼👍🏼👍🏼 Now I have to wait for leftovers! 🤔🙄😬

[@unclemattscookerylessons]

good point, I did think of that a bit later, would have been good thanks

[@frasermcburney270]

A GREAT WINTER'S BREAKFAST TREAT. WITH WINTER COMING ON AND AS DARKNESS DESCENDS UPON US. CAN YOU SHOW US SOME TRADITIONAL WINTER FARE FOR BREAKFAST, LUNCH, DINNER OR SNACKS. WINTER IS THE TIME WHEN WE TURN THE OVEN ON AND OR SLOW COOK OR PUTTING UP PRESERVES. IN MY HOUSE I MAKE APPLES SAUCE THAT LAST ALL WINTER. ALWAYS ENJOY WATCHING YOUR SHOW MATT. THANK YOU.

[@unclemattscookerylessons]

thanks for that Fraser, I find my pallet changes completely in the autumn and winter, I want gravy all of the time.

[@freelyfarmexploits8854]

I see where I was going wrong now, the extra boiled potato binding. I presume I'm OK using duck fat with this, I don't use lard these days. Tasty though Winston, one of my favourite little treats in life including a dollop of HP sauce!

[@unclemattscookerylessons]

the duck fat will work well as it has a high smoke point, and if you fancy swimming the English channel you can get all greased up innit?

[@freelyfarmexploits8854]

@@unclemattscookerylessons I wouldn't want to swim the English channel, too many rubber dinghy boats to dodge!!

[@unclemattscookerylessons]

@@freelyfarmexploits8854 I cross em over and you nod em in.

[@freelyfarmexploits8854]

@@unclemattscookerylessons I hung me boots up years ago Winston!

[@bushrayounas5318]

This looks absolutely delicious 😋

[@unclemattscookerylessons]

Thank you 😋

[@janwaller3585]

Yum !

[@unclemattscookerylessons]

Thank you, it's lovely

[@lorrainewhitlock5377]

🤓 oh that looks so good! I'm going to have to try this one. Thanks

[@unclemattscookerylessons]

thank you x

[@denisekenny6241]

Delicious! Did mine in the air fryer yesterday. Not as delicious but slimming world friendly 😂

[@plipertyplap4899]

Fabulous 👌 👏🏻 👍

[@thornbird6768]

Always a fried egg 👍🏻 this is a fried meal !

[@hubrisnaut]

Looks good. This would work for our traditional New England boiled dinner. I had an idea about your "two methods". Why not combine them to get "the best of both worlds"? My thought was, reserve some of the initial mixture (not yet fried). Brown the rest of the mixture as you did in the first method to get the crispy bits mixed in, set aside (perhaps into the oven to stay warm). Then start as you did with the mold but pack a thin layer of the uncooked mixture in first, then pack in some of the 'crispy bit mixture' in. Top with a thin layer of the unfried mixture. Fry as you did with 'the second method'. (By layering like this, I am thinking it would avoid any chance of "crispy bits' getting burned if you just simply packed already fried mixture into molds and fried again. Also, I would think the molded product would stay together.) I will share some of your videos on my Facebook page over time, hopefully to help get you some 'social media' traction. P.S. It was reported yesterday that the E.U. is dropping tariffs on "Maine" lobsters. Good news for my friends in the lobster business here. (I've worked on lobster boats and also 'tended' scallop and urchin divers.)

[@unclemattscookerylessons]

thanks for your suggestion, quite complex but very nice I reckon. And thanks so much for the shares, I'm so bad at social media I'm pretty lazy there as it demands constant attention. Glad something good came out of the EU I'm not really a fan of those guys, that must have been a great experience on the fishing boats, tough life for those guys

[@loonylinda]

love crunchy bubble and squeak with a bit of crispy bacon and ketchup

[@unclemattscookerylessons]

Definitely agree with the bacon 🥓

[@manuelstarr3602]

I prefer the egg fried for this...I have a question, I have seen a few people like the taste of something a bit burnt. What is that taste? Love this dish.. cheers Uncle, stay safe. 🍽

[@unclemattscookerylessons]

I like my toast very well done so I'm probably one of those people. There's a thing called the maillard reaction (my-yard) where the browning creates that umami savoury flavour. That's my best guess?

[@manuelstarr3602]

@@unclemattscookerylessons You should create the taste in a sauce in a bottle..lol, thanks for the explanation. cheers

[@aprilguittar9658]

Ok, it looks delicious, but I gotta ask: what is in the "brown sauce"?? ...

[@unclemattscookerylessons]

Thanks April, here's my video tutorial for the brown sauce, hope you like it? kzbin.info/www/bejne/fWfIkqRtmK2CoZI

[@oreally8605]

That's good that.

[@alittleofeverything4190]

I call it sizzle and fizzle

[@unclemattscookerylessons]

Perfect description ☺️

[@ginacable5376]

Wish I was married to a chef!

[@unclemattscookerylessons]

Lots of divorced chefs out there, sorry for the dark humour. When you work 75 hours per week it makes normal life difficult. However retired chefs who now make KZbin videos are a real catch 😉😁😜

[@sandraarmstrong1414]

hate runny eggs allways have my yolks hard right from being a child

[@unclemattscookerylessons]

Shame I love the runny yolks

[@danceswithwolves6841]

Parp 😶‍🌫️

[@LBStirlo]

Proper filth Matt lol

[@unclemattscookerylessons]

it's the slow motion egg yolk I know, thanks mate

[@LBStirlo]

Haha

[@1442GlennLane]

Using olive oil is at least healthy, not lard. 🤢

[@unclemattscookerylessons]

I've talked to nutritionists about good fats, olive oil was number 1 then maybe avocado oil, but I was surprised to hear that they recommend animal fats that are high in saturates such as lard and butter. Lard has a high smoke point so you can deep fry with it, olive oil would probably burn with this dish, and also bubble and squeak is a very old recipe long before olive oil was available in England. The worst fats are the seed oils, something to do with the chemicals and heat to extract oil from the seeds, this oxidises inside your body and kills cells apparently?

[@1442GlennLane]

@@unclemattscookerylessons Then surely if Olive oil is the best, cook with that. Lard is seriously unhealthy to use as it's high in saturated fatty acids, trans fats and cholesterol.

[@unclemattscookerylessons]

sorry Lard is not un healthy, seed oils are, people ate lard and butter for hundreds of years. The so called experts created the disastrous food pyramid focussing on carbs and low fat, see how fat the people in the West are now. I explained why I didn't use olive oil, it will burn and I do not want that flavour in my bubble and squeak, in the video I explained that the name comes from squeaky cabbage and the bubble of the lard in the pan. Feel free to use olive oil Glenn, I hope you like the dish