Please wait, the site is loading...

Boxing Day bubble and squeak


Serves: 8
timePrep time: 25 mins
timeTotal time:
Boxing Day bubble and squeak
Recipe photograph by Martin Poole

Boxing Day bubble and squeak


Serves: 8
timePrep time: 25 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
346Kcal
Fat
11gr
Saturates
6gr
Carbs
50gr
Sugars
8gr
Fibre
9gr
Protein
6gr
Salt
0.7gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1kg potatoes, peeled and cut into chunks
  • 400g Brussels sprouts, trimmed
  • 300g roast potatoes
  • 200g roast parsnips
  • 200g cooked carrots, or mashed carrot and swede
  • 100g cooked chestnuts
  • 200g stuffing, crumbled
  • 6 tbsp bread sauce
  • 75g butter, plus extra to grease

Step by step

Get ahead
Cook the potatoes and sprouts a couple of days ahead and chill. The bubble and squeak can be assembled and chilled the day before cooking.
  1. On Christmas Eve, cook the potatoes and sprouts separately in pans of salted boiling water; boil the potatoes for 15-20 minutes until tender, then drain. Cook the sprouts for 4 minutes until just cooked, refresh in cold water and drain well. Cool, cover and chill in the fridge.
  2. When you're ready to make the bubble and squeak, preheat the oven to 220°C, fan 200°C, gas 7. Break up the boiled potatoes into a large bowl. Roughly chop the sprouts, roast potatoes, parsnips, carrots and chestnuts and add to the bowl along with the stuffing and bread sauce. Mix well, adding plenty of seasoning.
  3. Grease a couple of medium roasting tins generously with butter and press the bubble and squeak mixture firmly into the tins. Dot the butter evenly over the top. Cook in the oven for 40 minutes or until the surface is golden brown and crisp at the edges, and the bubble and squeak is piping hot.

You might also like...