Get a taste of London with Shannon Bennett’s bubble and squeak
There is something about London that no other city has. From Mayfair to Southwark, the English capital has a certain je ne sais quoi that cannot be replicated. Shannon Bennett knows exactly what it is – class. In his personal guide to London – aptly named Shannon Bennett’s London – Shannon takes us on a journey through the boroughs of the city, sharing his favourite places to stay and eat in each. While you’re planning your perfect London itinerary, you can try your hand at some of Shannon’s travel-inspired quintessential English recipes, such as venison wellington, classic fish and chips, and this recipe for bubble and squeak.
1–2 tablespoons vegetable oil
100 g small to medium kale leaves, trimmed and washed
50 g cultured butter
80 g white cabbage, shredded
1 onion, finely sliced
75 g cauliflower florets, finely chopped
200 g hot-smoked haddock
100 g chicken or beef fat
watercress sprigs to serve
Heat a little vegetable oil in a heavy-based frying pan over a medium heat. Add the kale, season with salt and saute for one minute or until crispy. Set aside.
Season the potatoes with salt, place in a steamer and cook for 20 minutes until almost tender but still a touch undercooked. Leave to cool slightly, then grate with a coarse cheese grater.
Melt the butter in a frying pan over a high heat, add the cabbage, onion and cauliflower and saute for a few minutes until soft. Set aside to cool.
Flake the haddock into a bowl. Add the potato and cabbage mixture, season lightly with salt and pepper to taste (remember the smoked haddock is already salted) and mix well. Shape the mixture into eight patties and press each into an 8 cm ring mould.
Melt half the chicken or beef fat in a large non-stick frying pan over a medium heat. Add the patties and cook for three to four minutes, turning halfway through cooking, or until lightly browned on each side.
Meanwhile, melt the remaining fat in a non-stick frying pan over medium heat, and gently fry the eggs, taking care not to overcook the yolks.
To serve, place two patties on each plate and top with a fried egg. Arrange a little watercress on the side and scatter the crispy kale around the plate.
Recipe and images from Shannon Bennett’s London by Shannon Bennett with Scott Murray. Published by Hardie Grant Books.
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