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Serve hot, scatter remaining half of shredded leek and chopped sundried tomatoes. Tip the mixture into the frying pan or wok and stir-fry for 10 minutes.Ĭarefully turn the mixture over and cook for further 5-7 minutes until the base is crispy. Stir half into the potato and cabbage mixture, add the tofu and season to taste. Slice the leeks.Ĭook the potatoes in pan of boiling water for 10-15 minutes until tender, drain and mash in a bowl.Ĭook the cabbage in boiling water for 5 minutes, drain and add to the potato.Īdd the oil to a frying pan or wok, stir-fry the leeks and garlic on a low heat for 2-3 minutes. Put a large pan of water on heat to boil. Rinse the potato, cabbage and leeks under running water. Join in at home with the recipe and video below, or find out more about the BOX-IT project here. This recipe has been offered as part of our BOX-IT food delivery project. We’ll be posting weekly recipes over the next few months to get us all biting into something homemade, while getting to grips with the nutrition behind what we eat.

We want to share healthy food options and encourage conversation at meal times. The recipe is simple to make and is here to help everyone and anyone create a really tasty, healthy meal at home (whether you consider yourself a chef-in-the-making or a kitchen novice). Serve the bubble and squeak with fried eggs, bacon, and ketchup. Add the leftover vegetables to the pan and cook for 5-10 minutes, stirring occasionally, until they are heated through and starting to brown. This week’s recipe is a modern twist on the ‘blast from the past’ dish of bubble and squeak. Heat a little oil or fat in a frying pan over medium heat.