Ham Bubble & Squeak (1362)
A pulled British ham and Yorkshire potato hash made with carrots, savoy cabbage and kale (270g)
A tender, pulled ham and British potato hash made with British carrots, savoy cabbage and kale, lightly seasoned with onion. Traditional bubble & squeak is made up using leftover vegetables, usually from the Sunday lunch, which was so called from its bubbling up and squeaking whilst over the fire being pan-fried. Our Serving Suggestion This dish makes a fantastic midweek meal topped with a fried egg or goes brilliantly with a traditional Full English Breakfast. Top with poached eggs, a dollop of Greek yoghurt, freshly chopped flat-leaf parsley & black pepper for a hearty brunch dish. Our Drinks Pairing Several wines pair very well with bubble and squeak, but we would recommend an Merlot, particularly when served with bubble and squeak and sausages. It has the oaky notes required to complement the dish, but is more rounded than a lot of oaked reds and has a sweeter, smoother finish. If white wine is your preference then pair with a Chardonnay or a Sauvignon blanc.
Potato (48%), Ham (20%) (Pork, Salt, Stabiliser (Sodium Triphosphate), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite), Acidity Regulator (Sodium Bicarbonate)), Carrot (12%), Savoy Cabbage (8%), Kale (8%), Onion, Salt.
Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (270g)||Per 100g|
|Fat||5.00g (of which saturates 1.80g)||1.90g (of which saturates 0.70g)|
|Carbohydrate||20.2g (of which sugars 3.8g)||7.6g (of which sugars 1.4g)|
For best results please 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.
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.