Bubble And Squeak

1. 1

   Peel the potatoes and chop into small, even-sized chunks. Place in a pan, cover with boiling water and crumble in the Knorr Reduced Salt Vegetable Stock Cube.

2. 2

   Bring to the boil and cook until the potatoes are tender, around 5-10 minutes. Drain thoroughly, return to the pan and then add in the milk and mash.

3. 3

   Meanwhile, cook the brussel sprouts by placing them in a pan of boiling water, return to the boil and simmer for 2-3 minutes until tender.

4. 4

   Drain thoroughly and chop. Mix together the chopped brussel sprouts and mashed potato. I've used traditional brussel sprouts but you can use cooked cabbage or winter greens instead.

5. 5

   Heat the oil in a heavy-based frying pan. Add in the chopped onion and fry gently until softened.

6. 6

   Add the brussel sprout mixture to the pan, spreading it out evenly, then fry for 10 minutes. Using a spatula, turn the mixture over to brown the other side, then fry for a further 10 minutes. Serve hot from the pan.

No additional tips available.