The Ultimate Comfort Brunch: Bubble & Squeak (with Free-Range Turkey)

Bubble and Squeak is a true British classic, a comforting dish that brings together the humble potato, crisp Brussels sprouts, and tender free-range turkey into golden, flavour-packed cakes. Crisped gently in the pan and served with poached eggs and a scattering of fresh rocket, it makes a satisfying brunch or a cosy weekend lunch. Simple, hearty, and full of flavour, this is a dish to enjoy at the table with family and friends.

Ingredients (serves 4):

• 1kg floury potatoes, peeled, washed and cut into chunks

• 60g butter

• 200g Brussels sprouts, trimmed

• 1 small onion, peeled and very finely diced

• 300g cooked free-range turkey (chopped)

• 50g plain flour, seasoned with salt and pepper

• Rapeseed oil, for frying

• Sea salt and black pepper

• A little freshly grated nutmeg

• 4 eggs, poached

• Rocket, to serve

Preparation time: 15 minutes
Cooking time: 25 minutes

Method:

1. Boil the potatoes in salted water for 15 minutes, or until tender. Drain and mash with half of the butter until smooth.

2. Meanwhile, cook the Brussels sprouts for 5 minutes until just tender. Drain, shake dry and shred finely.

3. Heat the remaining butter in a frying pan and gently cook the onion until soft. Allow to cool slightly, then stir into the mashed potato.

4. Combine the shredded sprouts, chopped turkey, and cooked onion with the mashed potato. Season to taste with salt, pepper, and a little nutmeg. Leave to cool until it can be handled, then shape into 8 evenly sized cakes.

5. Place the seasoned flour on a plate and lightly coat each cake, tapping off any excess.

6. Heat a large frying pan and shallow fry the cakes in batches in rapeseed oil for 4 minutes on each side, until golden and crisp. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.

7. Serve each cake with a poached egg on top and a handful of fresh rocket.

Bubble and Squeak is more than just a meal – it’s a comforting reminder of home and tradition. Crisp on the outside, tender and flavourful on the inside, it turns simple ingredients into something truly special. Whether enjoyed for a lazy weekend brunch or a hearty lunch, it’s a dish that brings people together around the table. Give it a try, and you might find that this humble classic becomes a favourite in your own kitchen.

FAQ 1: Can I make Bubble & Squeak ahead of time?

Yes, Bubble & Squeak is a fantastic make-ahead dish. You can prepare the potato and vegetable mixture, shape the cakes, and coat them in flour up to a day in advance. Keep them covered in the fridge, then simply shallow fry or bake them when you’re ready to serve. This is perfect if you’re planning brunch for friends or want a quick, comforting lunch.

FAQ 2: What type of potatoes are best for Bubble & Squeak?
Floury potatoes, such as Maris Piper or King Edward, work best for Bubble & Squeak. They mash easily and hold together well, giving you soft, fluffy cakes that crisp beautifully on the outside. Waxy potatoes can be used, but they may result in a slightly denser texture.