You might also see it made from leftover Irish Colcannon. It is often eaten for breakfast on Boxing Day (the day after Christmas) in the UK as a way to use up leftover veggies like mash (mashed potatoes), brussels sprouts, and cabbage. I can still hear “Bubble and Squeak!?” in David Jason’s voice from the stop motion! I remember it mentioned as a child in The Wind in the Willows, when the gaoler’s daughter brings Toady bubble and squeak and then helps him to escape disguised as a washerwoman.

The name ‘bubble and squeak’ was coined in 1785 to describe the noises it made when cooked over a fire. I used only a little insey weensey bit and served with veggie gravy.Bubble and Squeak are little cakes of fried vegetables, typically potatoes and cabbage.If you're feeling super flash top with a think layer of vegan mozzarella and sprinkle of vegan parmesan.

Put in oven on gas mark 8 for twenty minutes until a bit crisp on the top.

Now you can either squish the mixture into an even 'patty' in the frying pan and cook for about 5 minutes on a medium heat so it becomes like a cake with a crispy bottom and the grill the top or (if your using a wok because the handle has fallen off your frying pan) put into an oven proof dish and press into a patty.

Add the frying pan mix and give a good mash about.

Drain the spuds and celeriac well and mash with the soy spread and spy milk season with a bit of salt.

Next add the garlic and the drained cabbage cook for five minutes.Add the onions and leeks in a frying pan for a couple of minutes.Slice your veggie bacon into strips or chunks and fry gently about a minute a side in the oil.Slice your onions and leeks finely and squish your garlic with a a garlic crusher.Meanwhile shred your cabbage and boil in separate pan for around 5 minutes.Put in large pan of water with a sprinkle of salt and boil for twenty minutes until tender. Peel your potato (aka spuds) and peel your quarter or celeriac and cut both into into 1 inch bits.

Download vegan bubble and squeak recipe