![]() ![]() With no real recipe per se, to make this dish vegetables are roughly chopped and mixed together and then pan-fried with an onion. The main idea with Bubble and Squeak is to not waste any food and use all the leftovers. But then beef was taken out due to rationing, and only potatoes and vegetables were used. Up until World War II, Bubble and Squeak was made with beef trimmings and cabbage (no potatoes), and it came about from the onomatopoeic sound that cabbage sound made when frying. It is made from leftover roast potatoes and vegetables from the Sunday roast, which is why there is no set recipe for the dish, although cabbage or Brussels sprouts should be part of the vegetables used. You might think of this as an English hash brown of sorts. Photo credit: Matthew Haynesīubble and Squeak is a modern take on traditional, leftover "veg" from Sunday roast that would often end up being a Monday meal. ![]() It's best served with an onion gravy, potato, cabbage, and carrots. Sausages have replaced the leftovers, though, and you can now use any type of sausage you want. This dish came about from using leftover meat baked in the oven in a Yorkshire pudding batter - to create a meal in leaner times. Toad in the Hole, well, you have to see it to visualize it because it resembles just that: an aberrant toad ensconced in a hole. These are not meals normally seen in American kitchens and require a bit of English touch in explaining what they are, so below is a brief talking-around-the-kitchen history of all three and tips on how to make them: ![]() When I asked my English and South African friends to make them in London, they complied not just with cooking alacrity but with photos and recipes as well. Such linguistic playfulness might have you wondering and smirking when perusing the menu at pubs and restaurants throughout England, but these are relatively simple English dishes that have highly risible names. Toad in the Hole? Bubble and Squeak? Spotted Dick? ![]()
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