Bubble and squeak 4 portions Ingredients Method Cold mashed potato - 500g 1. Preheat the oven to gas 5/190c/170c fan, and line a baking Brussel sprouts or tray with grease proof paper leftover cabbage, roughly 2. Mash the potato and cabbage/sprouts together with the chopped - 250g black pepper Plain fl our - 25g 3. Place the fl our on a plate Black pepper - Pinch 4. Shape the potato/veg mix into rounds and dust them in the fl our, carefully shaking off any excess fl our 5. Place on a lined baking tray and bake till hot all the way through, and the outside is slightly crispy Chefs Tips 1. No grease proof paper? Grease the tray with minimal butter, sprinkle on fl our and tip off excess 2. These are a great lunch on a Monday following a Sunday dinner using left over vegetables, whilst this recipe traditionally states cabbage or sprouts, any vegetables can be incorporated 3. Don’t want messy hands? Use a fl oured ice cream scoop instead of shaping into patties Fact One of the fi rst references to bubble and squeak is in the mid-18th century. Bubble and squeak recipes used to contain boiled beef however the meat seems to have disappeared from recipes around the same time as the second world war when bubble and squeak became potato based instead. Please note: No allergens are displayed on this recipe as allergens may vary between Busy Bees nominated suppliers, and external suppliers such as supermarkets. As this recipe may be used internally and externally, please check allergens carefully from any supplier produce is purchased from..