Typical contents:

1 x Maris Piper Potatoes (500g)
1 x Small Hispi Cabbage (apx. 350g)
1 x Brown Onions (125g)
1 x Suffolk Carrots, washed (250g)
1 x Leeks (100g, £4.50/Kg)

Ingredients (Serves 2–3)

• 400–500 g potatoes

• 1 handful cabbage, finely shredded

• ½ onion, finely chopped

Optional additions from the box

• 1 carrot, grated

• a few slices leek

From the Pantry

• 2–3 eggs

• 1–2 tbsp butter or olive oil

• salt and black pepper

Optional extras

• mustard

• chilli flakes

• parsley

Method

1. Cook the potatoes

Peel and chop the potatoes and boil in salted water for 12–15 minutes until tender.

Drain and roughly mash.

(If you have leftover cooked potatoes, they work even better.)

2. Cook the vegetables

Heat butter or oil in a large frying pan.

Add onion and cabbage (and carrot or leek if using) and cook gently for 5–6 minutes until soft.

3. Combine

Add the mashed potatoes to the pan and mix with the vegetables.

Press the mixture down firmly into the pan.

Cook over medium heat for 6–8 minutes until the bottom becomes golden and crispy.

Flip sections over and cook the other side.

4. Fry the eggs

In another pan, fry the eggs until the whites are set but the yolks remain runny.

5. Serve

Spoon the crispy bubble & squeak onto plates and top with the fried eggs.

Season with salt and pepper.

This dish works brilliantly across all Small, Medium and Large Staples Boxes, since they all include potatoes, onions and cabbage — the traditional base of bubble & squeak.