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1
Preheat the oven to 400F.
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2
For the rarebit, melt the butter in a saucepan over low heat, add the flour, and cook, stirring, for 1 minute.
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3
Add the ale, cheese, mustard, relish, and sour cream and cook, stirring, until the cheese has melted and the sauce is thick.
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4
Spoon into a container and chill in the freezer for 15 to 20 minutes, or until the rarebit is cold but still pliable.
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5
Once chilled, divide the mixture into 12 to 16 pieces and roll them into balls.
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6
Flatten the balls slightly to finish, and return them to the freezer until needed.
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7
Splash a little oil into a roasting pan, add the potatoes, carrots, and parsnips, season with salt, and mix together thoroughly to coat.
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8
Roast for 20 to 25 minutes, or until the vegetables are golden brown at the edges.
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9
Set aside to cool.
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10
Heat a drizzle of oil in a skillet, add the onion, and saute for 8 to 10 minutes, or until translucent.
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11
Add the cabbage and herbs and cook, stirring, for 3 to 4 minutes, or until tender.
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12
Set aside.
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13
Add the roasted vegetables to a bowl along with the peas and coarsely mash them together.
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14
Add the onion, cabbage, and scallions and mix together with your hands.
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15
Take a scoop of the mixture and flatten it to just bigger than the size of your palm.
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16
Place a rarebit ball in the center and fold the mixture around it to form a cake.
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17
Repeat with the remaining bubble and squeak and rarebit balls.
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18
Add a layer of olive oil to a large nonstick skillet over medium heat.
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19
Set the potato cakes in the skillet and fry for 4 minutes on each side until brown and crisp.
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20
Serve with watercress and cranberry sauce.
