Bubble and Squeak With Stilton

Ingredients for Bubble and Squeak With Stilton

• 45ml vegetable oil

• 50g (about 3 1/2 tablespoons ) butter

• 1 large onion, thinly sliced

• 2 leeks, sliced

• About 250g (230g) leftover cooked potatoes, roughly diced

• About 200g (200g) leftover cooked carrots, diced

• About 200g (200g) leftover cooked brussels sprouts, cut in half

• 3 teaspoons chopped parsley

• 125g (120g) Stilton cheese, roughly crumbled

Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little.

Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside.

Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath.

Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.