Code 1327
£2.15
Ham Bubble & Squeak
A pulled British ham and Yorkshire potato hash made with cabbage and carrots.
Product weight: 270g
Code 1362
£3.75
Description
A pulled British ham and Yorkshire potato hash made with cabbage and carrots.
Our Serving Suggestion
This dish makes a fantastic midweek meal topped with a fried egg or goes brilliantly with a traditional Full English Breakfast.
Our Drinks Pairing
Several wines pair very well with bubble and squeak, but we would recommend Gruner, a crisp white with high levels of acidity to pair with the salty ham which enhances the green apple and peach palate.
Ingredients
Potato (48%), Ham (20%) (Pork, Salt, Antioxidant (Sodium Ascorbate), Stabiliser (Sodium Triphosphate), Preservative (Sodium Nitrite), Acidity Regulator (Sodium Bicarbonate)), Cabbage (15%), Carrot (12%), Onion, Salt.
For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
Nutritional Information
| Per Serving (270g) | Per 100g | |
|---|---|---|
| Calories | 192kcal | 71kcal |
| Energy | 802kj | 297kj |
| Fat | 4.10g (of which saturates 1.60g) | 1.50g (of which saturates 0.60g) |
| Carbohydrates | 17.6g (of which sugars 4.3g) | 6.5g (of which sugars 1.6g) |
| Fibre | 5.7g | 2.1g |
| Protein | 18.1g | 6.7g |
| Salt | 1.30g | 0.49g |
Cooking Instructions
For best results please microwave.
Microwave:
Remove sleeve, pierce film several times and place in microwave.
The following is a guide only.
850W microwaves: Full power for 2 minutes & 30 seconds
1000W microwaves: Full power for 2 minutes
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve.
DO NOT REHEAT.
Hob:
Heat a small amount of oil in a frying pan.
Remove sleeve and film and empty contents of the tray into the pan.
Press the contents down into the pan to spread out into an even layer.
Fry on a medium heat, turning half way through, until heated throughout.
For a crispier base, cook for a little longer on each side.
Make sure food is hot throughout and serve.
