While I would not want to invite any speculation that I deliberately infected my loved ones, their stomach viruses did in fact work out somewhat in my favour. The three components of Christmas dinner that I find entirely disgusting were all eliminated as a result of their illness – the Christmas goose was cancelled at the last minute (though I suspect it was too late to save the poor beasts life), which meant there were also no goose fat roasties, and, actually completely unrelated to the stomach bugs, my mother forgot to soak the mushy peas so they too were off the menu. Dinner consisted of an emergency turkey joint defrosted in the nick of time and all my vegetable dishes. Yum yum!
As everyone was still a bit unwell, there were plenty of leftovers. This Boxing Day dish made good use of one of my Christmas presents (Hugh Fearnley-Whittingstall’s veggie cookbook) and the leftover Christmas dinner. I’d never had bubble and squeak before, being so firmly opposed to sprouts and cabbage, but I’ll definitely be having it again – this was sublime!
Happily, we still have a kitchen full of leftover treats, snacks and cheese, so the Christmas feasting can continue comfortably into the new year. Hurrah!
Curried Bubble & Squeak Hash
Serves 2, very slightly adapted from River Cottage Veg Every Day
1 tbsp sunflower oil
1/2 onion, finely chopped
1 garlic clove, crushed
1 tbsp curry paste
200g cooked, cold roast potatoes/parsnips, chopped into chunks
200g cooked, cold sprouts, roughly chopped
1. Heat the oil in a large frying pan and fry the onion for 6-7 minutes.
2. Add the garlic and curry paste, stir through and cook for a further 2 minutes.
3. Add the potato and cook for a few minutes – don’t be afraid to scrape the bottom of the pan to get the crusty bits involved.
4. Throw in the sprouts and cook through for another few minutes. Season well and serve!