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Bubble & Squeak

Bubble & Squeak
Bubble & Squeak

Bubble & Squeak is the perfect way to use up your Christmas leftovers this year. This is a quick and easy vegan recipe that will help you extend the magic of Christmas through to the end of the year, so give this one a go to prevent any food waste!


Before you start

Large pan | Chopping board | Roasting dish


  • 1 onion
  • 2 garlic cloves
  • 100g sun-dried tomatoes, plus the oil from the jar
  • 450g leftover cooked potatoes, parsnips or carrots (we use a combination)
  • 150g leftover cooked Brussels Sprouts or cabbage
  • 1 tbsp smoked paprika
  • Salt and pepper
  • Pinch of plain flour


  1. 1.

    Prepare the ingredients | Peel and dice the onions and garlic | Finely chop the sun-dried tomatoes | Mash the potatoes, parsnips and carrots | Finely slice the sprouts and cabbage

  2. 2.

    Cook the base ingredients | Place the pan over a medium heat and add a drizzle of the sun-dried tomato oil | Once warm, add the diced onion, garlic and a pinch of salt | Mix well and leave to cook for 5-10 minutes, or until soft

  3. 3.

    Make the mixture | Once the onions turn soft, add smoked paprika, sun-dried tomatoes sliced cabbage and sprouts to the pan and cook for 5-10 minutes until it crisps up | Remove from the heat and add to the mashed vegetables, mix through until everything comes together

  4. 4.

    Time to serve |