Bubble and Squeak

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Why do people make a big deal out of bubble and squeak? Perhaps because we live in an age where the idea of using leftovers creatively has vanished. The very name is off-putting, leftovers - second-hand, second-rate, pre-used. Nonsense, of course.

Bubble and squeak was originally invariably served on Mondays, with reheated slices of meat from the Sunday joint A pretty unattractive prospect particularly when the meat and vegetables had been overcooked the first time round.