Bacon, bubble and cheese butty

1. 1

   Cook the potatoes in boiling salted water, drain and mash.

2. 2

   Cook the cabbage until just soft then drain and mix with the potato, along with the spring onions and mustard.

3. 3

   Make sure everything is well mixed then taste, season well, taste again and form into 4 burger shaped rounds.

4. 4

   Heat a little oil in a frying pan and fry the bubble cakes until golden and crisp on each side.

5. 5

   Sometimes I leave them whole until they're ready but often I break them up a bit to get more surface area and therefore more crispy bits going on.

6. 6

   It doesn't matter, basically, because you can't get this wrong.

7. 7

   While the bubble is frying, cook the bacon.

8. 8

   Lightly toast the bun then add the cheese immediately, to let it melt slightly.

9. 9

   Add a layer of bubble on top, then add bacon and sauce.

10. 10

    Grab plenty of napkins and eat, with fervour

* Per serving · 4 servings · Values may vary.

No additional tips available.