DOUBLE AND SQUEAK
This is a great fridge-clearer, using up any veggie leftovers and leafy greens. Be creative – just make sure you’ve got a good ratio of mashed potato and beans so it binds together.
SERVES 3-4
■ Oil or fat for cooking
■ 1 large onion or large leek, thinly sliced ■ 1-2 garlic cloves, finely chopped
■ A few sprigs of rosemary or thyme, leaves picked and chopped (optional) ■ ½tsp cumin seeds, or 1-2 tsp curry powder or other favoured spice blend (optional)
■ About 100g leftover cooked roots, such as celeriac, parsnips or Jerusalem artichokes, roughly chopped, or raw roots, grated
■ About 200g cooked potatoes or cold mashed potato
■ 400g tin of butter beans, drained and rinsed
■ About 100g cooked greens, such as kale, cabbage, Brussels sprouts and/or broccoli, roughly chopped or shredded ■ About 100g frozen peas or edamame beans
■ A handful of parsley and/or chives, chopped (optional)
■ Sea salt and black pepper
TO SERVE (optional)
■ Poached or fried eggs
Heat a little oil or fat in a non-stick medium frying pan over a medium heat. Add the onion or leek, with a pinch of salt and some pepper, and fry gently for about 10 minutes until softened and starting to colour. Stir in the garlic, chopped rosemary or thyme if including, and cumin seeds or other spice. Cook, stirring, for a minute or two. If using grated raw roots, add these now and cook for an extra few minutes.
Tip the potatoes into the pan along with the beans and crush them roughly with a fork or masher, but keep the texture quite chunky (unless you’re using leftover mash). Fry for a few minutes, then add all the other veg (including any cooked roots), along with the chopped parsley and/or chives if using. Mix well, then press the whole lot down with the back of a spoon to compress together.
Leave to cook for several minutes, to form a good golden-brown crust on the base. Once you have a nice crust, turn the veg ‘cake’ over to brown and crisp up the other side. Cut into wedges and serve with a poached or fried egg on the side if you like.