Bubble and squeak

23 November 2020

What to do with those left-over vegetables… we’ve got just the idea.

With food waste being a major problem in the UK, it’s important that we look for ways to repurpose our leftovers and make the most of the fantastic foods that we have available to us. Don’t be afraid to try something new or experiment either – some delicious meals have been invented from being creative and experimenting!

Ingredients list

(Makes 4 servings)
Preparation Time: 15 minutes
Cooking Time: 20 minutes

These are rough ingredients; you can use whatever left over vegetables you have.

  • 2 tbsp olive oil  
  • 100g pancetta 
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped 
  • 15-20 left over brussels sprouts 
  • 100g left over chopped carrot
  • 100g left over chopped parsnip
  • 400g left over boiled potatoes or mashed potato


Heat the olive oil in a non-stick pan, then add the pancetta.

As it begins to brown, add the sliced onion and chopped garlic.

Next, add the cooked brussels sprouts, chopped carrots and parsnips and allow to brown slightly. This will take 5-6 mins on a high heat.

Add 400g of either sliced boiled potatoes, or mashed potato.

Work everything together in the pan before pressing down so that the mixture covers the base of the pan.

Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again.

Cut into wedges and serve.

Top tips

For a vegetarian option, remove pancetta from the recipe or swap for mozzarella. If swapping for mozzarella, add the mozzarella at the same time as the potato.

Calories: 319 Fat: 14 Saturates: 3.8 Total Sugar: - Salt: 1.4