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Bubble + Squeak

I remember mum cooking bubble + squeak for all of us when we were kids. It was basically all the leftover veggies from the night before cooked up in a hot cast iron pan until lovely and golden with lots of crispy bits that tasted amazing. Well I love to follow a little family tradition and often make bubble + squeak at home when I want some warm and healthy comfort food. I love to use a combination of thin sliced cauliflower, fennel and leek; you can also add chunks of potato and sauté until crispy and golden brown. This is pure comfort food that can be enjoyed for breakfast, lunch or dinner.

What’s great about it:

Fennel is the perfect vegetable for digestive support and can help with gastrointestinal disturbances such as bloating. Cauliflower is rich in sulphur that works as an anti-inflammatory that can support digestion and boost your immune system. Leeks are part of the veggie family called allium vegetables, the same as garlic and onions. They contain the flavonoid kaempferol that can help protect the body from oxidative stress. The combination of all these veggies also act like pre-biotic in the digestive system that help to stimulate the favourable growth and activity of the good probiotic bacteria.

+ ingredients & methods +

ingredients (Makes 2)

1 leek, halved, washed and thinly sliced
1 fennel bulb – ( 200 g/ 7 oz) thinly sliced
1/2 small cauliflower (400 g / 14 oz) thinly sliced
2 tablespoons olive oil
sea salt + ground black pepper to taste
few sprigs of thyme
2 free range eggs


  1. Combine leek, fennel and cauliflower into a pan with the olive oil.
  2. Season with a little sea salt and pepper then add the thyme.
  3. Cook over a medium heat for about 15 minutes – tossing the pan every few minutes, so that the veggies cook evenly and start to crisp up nicely in the pan.
  4. When the veggies are ready, lightly pan fry the egg in a seperate pan over a low – medium heat, making sure that the yolk is still lovely and runny.
  5. Serve the bubble + squeak in the pan or on individual plates topped with a sunny side organic egg.
+ notes & inspiration +
  • Add cooked sweet potato in place of the cauliflower.
  • Add a handful of shredded kale when sautéing the cauliflower, leek and fennel.
  • Squeese over a little lemon at the end of cooking and fold through baby spinach leaves
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