BUBBLE AND SQUEAK WITH CHORIZO AND FRIED EGGS
Blitz fresh herbs in a blender and add to crème fraiche as a side
500g potatoes, peeled and cubed
200g chorizo
Leaves of ½ bunch thyme
50g fresh breadcrumbs
Knob of butter
2 tbsp olive oil, plus an extra drizzle 3 garlic cloves, peeled and finely chopped 1 leek, trimmed and shredded
150g kale, stems removed, leaves shredded 200g Brussels sprouts, trimmed and shredded 1 tbsp English mustard
1 egg, lightly beaten
2 tbsp plain flour
Leaves of ½ bunch rosemary
Zest and juice of 1 clementine
Salt and ground black pepper
4-6 eggs
Put the potatoes in a large pan of salted water. Bring to the boil then simmer for 15 minutes until just cooked. Drain, then tip them back into the pan and roughly mash.
Meanwhile, remove the chorizo from its casing into a large frying pan. Fry over a medium heat, constantly breaking it down with a spoon to become crumbs. After 10-15 minutes, add the thyme and breadcrumbs and toast until crispy. Scoop into a bowl and set aside.
Put the butter and a drizzle of olive oil in the same pan. Add the garlic, leek, kale and sprouts and cook over a high heat for 10 minutes until slightly wilted and soft.
Put the potatoes and greens in a bowl. Add the mustard, egg, flour, rosemary and clementine zest and juice, season and mix together. Shape the mixture into 4 or 6 cakes.
Heat 2 tbsp olive oil in a large frying pan. Fry the bubble and squeak cakes for about 6 minutes on each side until golden.
Fry the eggs in a little oil in a frying pan. Serve the bubble and squeak topped with a fried egg and the chorizo crumb.