Bubble and Squeak (Serves 4)
4 cups of leftover cooked vegetables (cabbage, carrots, potatoes, turnips, etc.)
2 cups of mash potatoes (it may take up more, depending on vegetables)
1 medium onion
1 tablespoon butter
2 tablespoons oil
Preparation:
Finely chop vegetables and onion. Heat a sauté pan to medium high and add butter and oil. Sauté onion until translucent, add vegetables and cook for a few minutes, smashing down with the back of the spoon. Add mash and mix in the vegetables. Cook until brown and crispy then turn and cook on the other side, pressing with the spoon. Serve with breakfast meat and cheddar scrambled eggs.
Pimm’s Cup (Serves 4)
5 English cucumbers
3 cups Pimm’s No. 1
¾ cup fresh lemon juice
1 tablespoon sugar
1 bunch fresh mint
1 lemon
1 lime
1 pint strawberries
Lemon soda, ginger beer (or ginger ale)
Preparation:
Chop four of the English cucumbers into ½ inch pieces and add to a pitcher, add lemon juice, sugar, and a small handful of mint and mash up with the end of a spoon or muddler. Pour in the Pimm’s and let marinate.
Fill four glasses with ice. Top with two halved strawberries, a lemon slice, lime slice, and a stalk of cucumber. Add some additional mint if you wish. Distribute the Pimm’s mixture equally, and top off with lemon soda.
