One of the mysteries of the English language finally explained.
Cooked cabbage fried with cooked potatoes and often meat.
- ‘You asked how bubble and squeak got its name - can anyone help?’
- ‘And there was some unspeakable bubble and squeak in a dry, pot-shaped lump that had the flavour of frostbitten turnip.’
- ‘In the weeks to come watch out for - lime-marinated scallops, puy lentil cassoulet, black pudding on bubble and squeak mash, and pan-fried poussin breasts.’
- ‘I enjoyed my Tuscan Chicken - two grilled chicken breasts served on a bed of bubble and squeak mashed potato and smothered with roasted vegetables including carrots, onions and courgette.’
- ‘But my pan-fried chicken breast with buttered spinach, bubble and squeak and red wine jus turned out to be good, and I couldn't fault the service from the friendly Italian waitress.’
- ‘Tripe, chipolatas, roast beef and Yorkshire pudding, roast lamb, toad in the hole, bubble and squeak (I still don't understand why they are called that, but they are good.)’
- ‘Who cares that it's a fake: it was a pleasure to stagger out of the rainforest and be steamed dry by the log fire, browsing through a menu that boasted bubble and squeak and scones with strawberry preserve.’
- ‘Potato croquettes, bubble and squeak (Mashed potato and leftover sprouts with lots of pepper - yum.).’
- ‘I sat over a plate of bubble and squeak topped with two fried eggs and contemplated the canvas, all blocked out and ready for colour.’
- ‘Set a bubble and squeak cake on each warm plate, top with some courgettes and a few sprigs of watercress and sit a mallard breast on top.’
- ‘Cooked properly pink, it is lean and tender, and sitting on top of a crisply fried pancake of bubble and squeak, made from leftover mash and greens, it's a kingly dish.’
- ‘Greene is so stuffed with bubble and squeak and bunched into his Seville Row wardrobe that he's as convincing as a corncob in the role of brave hero.’
- ‘Other starters ranged from goat's cheese bruschetta, with walnut pickle, bubble and squeak, with black pudding and red wine sauce, to wood pigeon salad, with smoked foie gras, and duck and orange terrine, with toasted brioche.’
- ‘Instead of the usual sausagemeat stuffing, I suggest a black pudding and apple one, which also tastes delicious with Boxing Day's bubble and squeak.’
Late 18th century: from the sounds of the mixture cooking.
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