Sink your teeth into this tasty favourite

JOHN Wild is the owner of Tarnbrook Chippy, Kingsway in Heysham. Tarnbrook has been closed, empty and neglected for a number of years, but 2009 will hopefully see the resurrection of this well-known shop.

Hi folks and a happy New Year to all of you.

Well with any luck, we've all finished our turkey, Christmas puddings and pulled our last cracker so it's back to grim reality for some reason though we seemed to have a lot of Brussels sprouts left!

Mrs H always pre-cooks these green nuggets of fun and pops them in the freezer ready for use.

I scoured my recipe collection wondering what to do with them and I have come up with a good old favourite which will certainly be

familiar to those of us more advanced in years, but something that our younger readers may not have had the delights of!

Good old-fashioned bubble and squeak (serves four)

Ingredients

* 60ml/4 tbsp bacon fat or vegetable oil

* 1 medium onion finely chopped

* 450g/1lb floury potatoes, cooked and mashed

* 225g/8oz cooked cabbage or Brussels sprouts, finely chopped

* Salt and pepper

Method

1) Heat half of whatever type of oil you are using in a heavy frying pan, next throw in the chopped onions and cook over a medium heat and keep stirring them until softened but not browned.

Next, in a large bowl, mix together the potatoes and cooked sprouts or cabbage and season with mucho salt and pepper to taste, then add your mixture into the frying pan with the cooked onions, stir up well, and then press the vegetable mixture into a large even cake.

2) Cook over a medium heat for around 15 minutes, until the cake is brown underneath. Next stick a large plate over the pan and holding it tightly against the pan, flip them both over together, lift off the frying pan, return it back to the heat and add the remaining oil.

3) When your pan is hot, slide the cake back into the pan, with your browned side uppermost (so to cut a long story short we've flipped the cake over in the pan like a pancake!)

4) Cook over a medium heat for another 10 minutes, or until the underside is a golden brown, and then you are ready to serve on a heated plate, or if you prefer you can serve in wedges.

Well that's it! Whether you have used your leftovers or cook this old-fashioned classic from fresh, be sure to give it a really good SQUEAK in the pan so it turns a rich honey brown colour.

Serve for example as an accompaniment to grilled pork chops or fried eggs, or simply serve as a quick supper dish.

If you want, you could cook the bubble and squeak in individual sized portions – just divide the mixture into four and form into patties before cooking.

If you do make the dish with vegetables from a roast dinner, you could moisten the mixture with leftover gravy, making it BUBBLE as it cooks and thereby giving it that really tasty savoury tang!

See you all in a few weeks. I hope you like this simple offering of a recipe, it's really like a joke – sometimes the old ones are the best!