Save to your scrapbook

    Bubble and Squeak with Roasted Tomatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Bubble and Squeak with Roasted Tomatoes

    Dividing it into individual cakes and serving it with roasted tomatoes gives this old favourite a modern twist and makes it a perfect light supper dish.

    • Preparation time: 10 minutes
    • Cooking time: About 1 hour
    • Total time: About 1 hour, 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 750g floury potatoes, such as King Edward, Maris Piper or Estima, peeled and cut into large evenly sized chunks
    • 200g spring greens, shredded
    • 100ml hot skimmed milk
    • 10g butter
    • 40g Parmigiano-Reggiano, freshly grated
    • 6 plum tomatoes, sliced in half lengthways
    • 2 tbsp olive oil
    • 1 clove garlic, finely chopped
    • ½ pack fresh thyme, leaves stripped
    • 1 tbsp balsamic vinegar
    • ½ tsp salt and freshly ground black pepper


    1. Preheat the oven to 230°C, gas mark 8. Place the potatoes in a large pan of cold water, bring to the boil and cook for 20-25 minutes or until tender.
    2. Meanwhile, add the shredded greens to a large pan of boiling water, cover and cook over a high heat for 2-3 minutes until just wilted, then drain thoroughly.
    3. Drain the potatoes and return to the pan. Mash with the hot milk and butter. Stir in the spring greens, cheese and salt.
    4. Place the tomatoes on a non-stick baking sheet. Brush with 1 tablespoon of olive oil and sprinkle with the garlic, black pepper and thyme. Cook in the preheated oven for 15 minutes.
    5. Heat the remaining oil in a large, non-stick frying pan. Divide the potato mixture and shape into 4 rounds, then add to the frying pan and press the cakes to flatten slightly. Cook over a low heat for 8-10 minutes until a crust forms on the underside. Turn the cakes and cook for about 5 minutes or until brown.
    6. Transfer the bubble and squeak onto 4 warmed plates. Remove the tomatoes from the oven and place 1 tomato half on top of each portion. Drizzle with the balsamic vinegar. Place the remaining tomato halves in a separate dish and allow people to help themselves to seconds.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you do not have a large enough frying pan, cook the cakes in 2 batches: cover the cooked cakes loosely with foil and keep warm while finishing the others.

    The potato cakes can be made the day before, covered and stored in the fridge. To freeze, shape the cakes, layer them between sheets of greaseproof paper, then store in a freezer-proof container. Allow to defrost thoroughly before frying.


    Average user rating

    2 stars