Bletchley Bubble And Squeak

If you are looking for something fun and tasty to eat, look no further. This dish is very comforting and low in fat. So, if you have spent all day coding and planning those conceptual models and now you are hungry try this. It is great as mash if you want something quick and dirty; however, if you have your heart set on the bubble and squeak, you will need to start early or better still prepare it the day before. 
By McDonald, T. | Date 4th of February 2019

You have 3 types:
  1. Fried bubble and squeak, which is traditional, but higher in fat.
  2. Baked bubble and squeak, which is lighter on oil, but takes a lot longer
  3. Just have it as mash; don’t fry it or bake it.
Preparation time: 
  • 5 minutes to prepare the veg and potato
  • 15-20 minutes to boil the veg and potato
  • 30-45 minutes in the fridge (or overnight if you want to keep it traditional)
  • 5-10 minutes in a frying pan or 1 hr in the oven
Total time: 2hr 10 mins (if baked), 25 mins for mash, 5-7 mins for frying if you made the mixture the day before.
Work: hardly any!

  • Sharp knife
  • Potato peeler
  • Chopping board
  • Saucepan
  • Spatula
  • Masher
  • Frying pan or baking dish
Measurements for one person, so multiply by number of people you are cooking for
  • 1 medium to large sweet potato (note, if you are going to fry, a regular potato might be better)
  • 2 handfuls of baby spinach leaves
  • 3 sticks of celery
  • pinch of salt
  • Black pepper
  • 2 teaspoons of garlic paste 
  • 3-4 halved cherry tomatoes
  1. Peel and dice the sweet potato and dice the celery then put it all in the saucepan with the spinach. 
  2. Add water and boil for 15-20 minutes until the spinach has reduced and the potato is soft.
  3. Drain the contents of the saucepan then put the potato and veg back in the saucepan. Add the salt. Pepper, garlic past and cherry tomatoes.
  4. If you are going to fry the mixture, put it in a bowl and store in the fridge. If you are going to bake it, put the mixture into a baking dish and store in the fridge. In either case keep in the fridge for about 45-60 minutes (traditionally it would be in the fridge overnight, which makes it easier to make the square shapes). The spatula will help you get all the mixture out of the saucepan. Note you can serve as mash in which case you will not need to put in the fridge.

Frying method

Makes 5 cm square-ish shapes about 1 –2 cm deep and fry them in the frying pan until golden brown. Then serve hot.

Baking method

Pre-heat the oven to 200 c and place dish in the middle of the oven and leave for 30 mins (the time will depend on how deep the mixture is in the baking dish. If it is thin (½ cm in depth), 1 hour should be fine otherwise you may need a bit more time, but only 5 minutes or so). Serve hot.

Serving suggestions

Serve with: 
  • Boiled mushrooms and baked beans.
  • Roasted veg.
  • Beans and a meat alternative like veggie sausages.  
When finished, you should have firm and slightly golden-brown squares of delight. If you have baked the mixture, you should have a slightly golden-brown top. You can now cut it into squares if it will hold.