Jamie Oliver Bubble And Squeak

Okay, so this Jamie Oliver Bubble And Squeak came about after a roast dinner that, quite frankly, got a bit out of hand. Too many potatoes (again), too many veg that nobody touched. The next day, I looked at it all and thought… well, we’ve got to do something. And somehow, it turned into this deeply savoury, crisp-edged, herby pile of delicious mess. Didn’t expect to love it as much as I did. (inspired by Jamie Oliver)

Ingredients Needed

• 1 tablespoon olive oil
• Just under 2 tablespoons (25g) unsalted butter
• A handful of fresh woody herbs – rosemary, sage, thyme – whatever you’ve got
• 600g leftover roast potatoes (the more golden bits, the better)
• 600g leftover cooked veg – think carrots, swede, sprouts, maybe even kale if you’re bold
• Optional: vac-packed chestnuts if you’ve got a few knocking around

How To Make Jamie Oliver Bubble And Squeak

1. Start by grabbing your trusty non-stick frying pan. You know, the one with a bit of history and a few scratches that tell stories. Medium heat. A glug of olive oil. The butter goes in too. Let it melt into a foamy little puddle.
2. Then come the herbs. Toss them in whole if you’re feeling lazy, or chop them if you want that punch. Let them dance in the hot fat for a moment – you’ll smell it when they’re ready. Like Christmas and cold mornings and comfort.
3. Now chuck in your leftover potatoes and veg. No need to be gentle – they’ve already had their moment of elegance. Tip them in. Chestnuts too if you’re lucky.
4. Smash it down. Use a masher, a fork, your hands if you must (okay, maybe not your hands). Press it flat-ish. Salt. Pepper. Don’t touch it for a bit. Let it sit and crackle and get that deep, golden crust that makes all the difference.
5. After a few minutes, peek underneath. If it’s brown and crispy, stir it just enough to mess it up and flatten it again. Repeat. It’s a slow, satisfying dance. About 20 minutes altogether. Don’t rush it – let the edges do their thing.
6. When it’s looking gloriously uneven and crusty, with crispy bits in all the right places, it’s done. Serve it hot. A fried egg on top makes it sing. Watercress with lemon, if you want brightness. Or a slab of ham, thick and salty. You get the idea.

Why I Love This Recipe

It’s the kind of food that feels like a warm jumper. I threw it together with no expectations, and it somehow became the best part of the week. My partner went back for thirds. The whole house smelled like thyme and toast. It’s not pretty, but it’s honest. And that’s rare.

Recipe Tips

• A good non-stick pan isn’t optional. It’s essential.
• Don’t overthink the herbs – rough chop or tear, you’ll be fine.
• Leave some chunky bits. Smooth mash is not the vibe here.
• Let it get dark in places. Burnt-ish edges, Perfect.
• Cheese, Yes. A handful of cheddar stirred in near the end is chef’s kiss.

How To Store This Jamie Oliver Bubble And Squeak

• At Room Temperature: Don’t leave it out too long. A couple of hours max. Then it needs the fridge.
• In the Fridge: Tuck it into a container and stash it in the fridge. It’ll be good for about 3 days. Better eaten sooner.
• In the Freezer: If you’ve got leftovers (big if), freeze them. Wrap in foil or pop in a tub. One month is your window.

Reheating:

• Oven: 175°C – cover it, bake 10-15 mins.
• Microwave: Not ideal, but doable. Two-ish minutes, stir halfway.
• Stove: The best. Bit of butter or oil in the pan, medium heat, crisp it back to life.

Let’s Answer a Few Questions!

Can I use raw veg instead?
Sure, but cook them first. Soft, tender, not crunchy. Then proceed.

Is cheese weird in this?
No way. Cheese belongs here. Cheddar melts into the mash like it was meant to be.

Mine’s a bit dry. Help?
More butter. Or a splash of oil. Loosens it up and boosts the crisp factor.

What meat works with this?
Ham. Sausages. Cold roast beef. Even crispy bacon if it’s breakfast time.

Can I make this in the oven? Or air fryer?
Absolutely. Oven: 200°C for 25-30 mins. Air fryer: 180°C, 15-20 mins, shake halfway. Works better than you’d expect.

Nutrition Facts (per serving)

• Calories: 376
• Carbs: 48.5g
• Protein: 6.9g
• Fat: 18.4g
• Sugar: 8.1g
• Fibre: 6.3g
• Sodium: 0.6g

Try More Recipe:

• Jamie Oliver Brussel Sprouts Gratin
• Jamie Oliver Spinach And Mushroom Pasta
• Jamie Oliver Chicken Tagine