In our house, it’s pretty rare for there to be any crackling left over from a roast pork – or, come to think of it, much pork. But when that does happen, I like making this version of bubble and squeak for brunch the next day. This deserves to be a dish in its own right, so it is even worth making it from scratch. Serves: 4 Cooking time: 20 mins
Use whatever leftovers you have from the roast, or failing that: Shredded slow roast gammon and shattered crackling 10 roast potatoes, lightly crushed with a fork ½ a Savoy cabbage, finely sliced and blanched in salted water 3 spring onions, shredded 1 red onion, finely sliced 1 tbsp Olive oil and tbsp butter to fry (or use the gammon dripping) 3 dill cucumber pickles Salt and pepper to season
- Mix together all the ingredients in a bowl and season well.
- Heat a frying pan and add the oil and butter until hot.
- Throw in the cabbage and potatoes, cook well, adding the red and spring onion at the last minute.
- Serve on warm plates with shredded cooked ham, crackling and sliced pickles, with a touch of wholegrain mustard.
How to food style it
- With this one, the cabbage forms a great base to structure the flakes of meat, potatoes and onions on. Try to give it form and height.
- Laying shards of crackling and slivers of spring onion on top helps give it elegance and leads your eye across the whole dish, bringing everything together.
- A spoon of mustard and some sliced pickles finish it off, keeping it elegant while still remaining rustic. It is, after all, a dish of leftovers.