A common term used in households up and down the country.

‘Bubble and squeak’ was first mentioned by the Hull-born wine merchant Thomas Bridges’ in his A Burlesque translation of Homer, a parody of Homer’s The Illiad.

“We therefore cook’d him up a dish
Of lean bull-beef with cabbage fried,
And a full pot of beer beside:
Bubble, they call this dish, and squeak;
Our taylors dine on’t thrice a week.”

Nowadays however we understand it to be a dish made up of leftovers of a previous mean, usually Sunday’s roast which gives us a nice selection of meat and vegetables to work with.

Originally a very noble dish in Bridges’ home-town, Mr. Bridges would probably roll in his grave if he found out that today the dish can be bought from most supermarket chains, ready-made, pre-packed and microwavable. Or, perhaps, he would ironically applaud the fact. We don’t know for sure.

The Dictionar of the Vulgar Tongue, also mentions bubble and squeak within its pages. Written by Francis Grose it goes on to explain how the dish came about being name:

“Beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.”

Commonly today, meat is usually omitted from this dish and just the vegetables are used. So depending on the style of your dinner it could be a very eclectic mixture indeed – one that importantly hits a number of your five-a-day.

Generally there is a large percentage of mashed potato included in the recipe, in order to bind the mixture together. Peas, carrots, onions, turnips, parsnips, cabbage and leeks, you name it, it tastes great bundles together and heated through.

Instructions

1. In a large frying pan, melt a knob of butter.
2. Add your left-over meats and vegetables.
3. Wait until you hear that famous ‘bubble and squeak’!

In our house we sprinkle a thin layer of cheese on top and then put the pan under the grill to make the top nice and crispy.

Just one of many ways you can make use of Sunday’s odds and ends!