Nigel Slater’s recipes for bubble and squeak fritters, and chocolate ginger spice cakes | Food

And then there have been the crumbs. If I’m sincere, I really like this second as a lot, if no more, than the Christmas Day feast itself. The bits left behind. The ragged lumps of chilly roast fowl pulled from the bones; the final caramelised parsnip prized from the roasting tin; a tiny serving to of chilly roast potatoes to wolf from the fridge at midnight.

You should use up leftover brussels sprouts (there may be virtually certain to be some) by including them to a potato fry-up – like bubble and squeak – however that is one thing value making from scratch, too: smooth mash, chopped cabbage or rainbow chard, made into tough patties or mounds and fried till crisp. I banish any trace of “leftovers” with an accompanying vivid inexperienced sauce, made with basil, capers and lemon.

There are nonetheless cake crumbs within the biscuit tin, the odd raisin and lump of icing with a bottle brush tree connected, however one other cake is required to get us to New Yr. So I make a ginger cake, freckle the combination with prunes and candied peel and stir within the ultimate spoonfuls of mincemeat from the jar. What emerges from the oven is a heaven-scented cake poised between fruitcake and ginger loaf, which I then give a crisp coating with darkish chocolate. With its trace of cinnamon and darkish muscovado sugar it has the texture of lebkuchen about it – the type of cake Hansel and Gretel may need baked.

The massive day itself may be over, however there may be loads of life within the feast but.


Bubble and squeak fritters, lemon salsa verde

You would simply veganise this recipe by utilizing a few tablespoons of olive oil instead of the butter and by omitting the anchovies, through which case the sauce will want a little bit salt. When frying the fritters, make sure that to not prepare dinner too many without delay, as overcrowding the pan will decrease the temperature of the oil and the fritters shall be heavy. Makes 12, serves 4

potatoes 1 kg, white and floury
chard 250g, or leftover brussels sprouts
spring onions 3
butter 40g
floor nut or vegetable oil for deep frying

For the sauce:
basil leaves 10, massive
lemon juice 2 tbsp
anchovy fillets 6
tarragon leaves 6g (a palmful)
parsley leaves 10g
cornichons 4
capers 2 tsp
Dijon mustard 2 heaped tsp
garlic 1 clove
olive oil 125ml
water 1 tbsp

Peel the potatoes, reduce them into massive items and steam them in a steamer basket over boiling water lined with a good lid, or boil them in salted water. Check them with a skewer to test their tenderness, they are going to take something from 10-20 minutes relying on the variability.

Separate the chard leaves from their stems. Pile the leaves on prime of one another, roll them tightly then reduce into wonderful shreds. Finely slice the stems. Finely slice the spring onions. Heat a few tablespoons of oil in a shallow pan and fry the chard stems and spring onions for a minute or two. Add the leaves and proceed cooking for a few minutes until tender, then drain and put aside.

Make the sauce by placing the basil, lemon juice, anchovies, tarragon, parsley, cornichons, capers and mustard right into a blender or meals processor. (I discover the blender provides a barely higher texture.) Add the garlic clove, peeled, the olive oil and the water then course of to a easy, inexperienced sauce and put aside. (It should separate considerably, so it would want a very good stir earlier than serving.)

Drain the potatoes, add the butter and a little bit salt and mash till easy with a masher, ricer or electrical mixer. If utilizing the latter take care to not overmix. Add the chard and spring onions. Roll the combination into 12 balls or eggs and place on a lined baking sheet. Refrigerate for half-hour. (Resting them this fashion will agency them up and they be much less prone to collapse.)

Warmth the oil in a deep pan, then decrease the fritters, just a few at a time, cooking them for 7 minutes or so, turning sometimes, till calmly crisp. Carry out with a draining spoon and hold heat when you prepare dinner the remaining. Serve with the sauce.

Chocolate ginger spice cakes

‘The sort Hansel and Gretel might have baked’: chocolate ginger spice cakes.
‘The kind Hansel and Gretel may need baked’: chocolate ginger spice cakes. {Photograph}: Jonathan Lovekin/The Observer

Makes 12-16 small cakes

floor cinnamon 2 tsp
floor ginger 2 tsp
self-raising flour 250g
soft-dried prunes 150g
darkish chocolate 400g
golden syrup 100ml
butter 125g
darkish muscovado sugar 125g
mincemeat 200g
candied orange peel 70g, plus further to complete
eggs 2 massive
milk 240ml

You’ll need a 24cm sq. cake tin, lined with baking parchment.

Set the oven at 180C/gasoline mark 4. In a big mixing bowl, stir collectively the cinnamon, ginger and flour. Roughly chop the prunes and 100g of chocolate.


In a small saucepan, soften the golden syrup and butter over a reasonable warmth, then stir within the sugar. When the sugar has melted add the mincemeat and prunes. Finely chop and add the candied peel.

Break the eggs right into a bowl and beat them calmly with a fork, simply sufficient to combine whites and yolks, then stir within the milk. Take away the butter-sugar combination from the warmth and pour into the flour and spices, stirring easily, shortly and firmly with a metallic spoon. Combine within the milk-egg combination and chopped chocolate. Keep in mind that the combination is moist and runny, not like a creamed cake combination.

Bake for 40 minutes till calmly spongy to the contact. Take away from the oven and depart to chill in its tin.

Break the remaining chocolate into small items and soften in a bowl over a pan of simmering water. Take away the cake from its tin and take away the paper, then reduce into 12 or 16 items, relying on how massive you want your cakes to be. Place them on a cooling rack, then spoon the melted chocolate excessive and down the perimeters of every cake. Place a small piece of candied peel on each and depart till the chocolate has set earlier than serving.

Comply with Nigel on Twitter @NigelSlater

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