Bubble and squeak with Stilton: a comforting British classic

Ingredients for Bubble and squeak with stilton

• 45 ml vegetable oil

• 50 g butter, softened

• 1 large onion, thinly sliced

• 2 leeks, sliced

• 250 g leftover cooked potatoes, roughly diced

• 200 g leftover cooked carrots, diced

• 200 g leftover cooked brussels sprouts, cut in half

• 15 ml chopped parsley

• 125 g Stilton cheese, roughly crumbled

How to make Bubble and squeak with stilton

1. Melt 30 ml of vegetable oil and 20 g of butter in a large frying pan over medium heat. Add the onion and cook for about 10 minutes, until softened and beginning to caramelise slightly.

2. Stir in the leeks along with a pinch of salt and cook until tender and lightly caramelised. Remove the onion and leeks from the pan using a slotted spoon and set aside.

3. Heat the remaining oil and butter in the same pan. Add the potatoes and cook over medium heat until a golden crust forms underneath, approximately 10–15 minutes.

4. Turn the potatoes over, then add the carrots and Brussels sprouts. Cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelise, about 10 minutes.

5. Return the onion and leeks to the pan, add the parsley, and toss everything together thoroughly. Season to taste, then gently stir in the crumbled Stilton until it begins to melt.

6. Serve immediately.

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.