Despite the product information being regularly updated. Please do not rely solely on the information provided on this website. For this reason, we strongly recommend that you always read the actual product label carefully before using or consuming any product. However, food products are constantly being improved so their ingredients and the other information we publish here, including details of their nutritional content and allergy advice, is liable to change. Top with the vegetable batons and pour a small pooool of sauce around.We have done everything we can to ensure that the information we provide about all of the products listed on our website is accurate and up to date. Flip a cake on the each plate, crispy side up. Reheat the onion marmalade and peppers sauce. Scatter with chives and serve the onion marmalade on the side NOTESĬopy Spinach and Celeriac Bubble and Squeak with Red onion MarmaladeĢ large Red bell pepper quartered and seededġ large Carrot peeled and cut into batons Top with the vegetable batons and pour a small pooool of sauce around.

Put the cakes on a baking tray and brush with oil and bake at 375F for 15 minutes, Put the carrot and zucchini batons in the oven with the cakes and cook for a further 15-25 minutes until the vegetables are soft and the cakes are crisp on the bottom Drain and lay them on a baking tray with the zucchini batons, drizzle olive oil. Fry the peppers gently with the onion and oil for a few minutes then add the basil, vinegar and stock and simmer another 3-4 minutes. Roast the peppers, peel and roughly chop. Simmer gently for 25-30 minutes, stirring often and adding water if necessary until syrupy. May be frozen, defrost before cooking.įry the onion gently in butter for 8-10 minutes until soft. Using a 10cm pastry cutter, shape the mixture into 4 large cakes: press a quarter of the mixture in at a time, lift the cutter to make a neat chape.

Drain the spinach and combine with the potatoes and season with salt, pepper and nutmeg to taste. Tip the spinach into a separate pan with the rest of the butter, cover and heat until the spinach wilts, 1-2minutes. Drain thoroughly and mash with the milk and half the butter.

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