Josh Eggleton’s Bubble and Squeak

10 Minutes prep, 20 Minutes cook

Serves 4

Ingredients

400g of potato, cooked

1 parsnip, cooked

1 carrot, cooked

1 swede, cooked

1 savoy cabbage, roughly shredded and cooked

1 leek, roughly chopped and cooked

2 shallots, sliced

60g of cheddar, grated

30g of butter

salt and pepper

Method

Preheat the oven to 160°C/Fan 180°C/Gas 4.

Melt the butter in a frying pan over a medium heat. Add the shallots and sweat until soft, then add the rest of the cooked vegetables. Heat through and stir to form a rustic mash.

Increase the heat and continue to cook, stirring occasionally to brown the mixture. Remove from the heat and season to taste. Top with the cheese and finish off in an oven until golden brown.