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Hi guys, I hope you're really really well.
嗨观众朋友们，我希望你们一切都好。
So I'm going to show you how to make beautiful bubble and squeak.
我要教你们怎么做出美味的卷心菜煎土豆。
It's a potato dish that embraces many many leftover vegetables, I've got carrots here.
这是一道土豆为主的菜，里面有很多以前没用完的剩菜，我这里有胡萝卜。
You could use turnips, swede, I've got some beautiful parsnips.
你们可以用萝卜和瑞典甘蓝，我有一些漂亮的欧防风。
But there's one rule right, there's one rule.
有一条准则。
As long as half of it is potatoes right, a nice maris piper, or King Edward, then that's what kind of binds it all together,
这道菜的一半都是土豆，或者说是马铃薯，正是它把所有食材连结到一起，
and gives you that incredible crispy outside, fluffy inside.
然后你们会得到外皮酥脆、内里绵软的口感。
But pretty much any veg including greens by the way, you know spring greens, kale, brussels sprouts.
其实有很多种蔬菜，比如春天的绿菜、羽衣甘蓝、抱子甘蓝等等。
They can all go in a bubble and squeak, so it all happens here in a pan.
它们都可以放进这道菜里，我们要在这口锅里做。
A little bit of olive oil and a knob of butter, and get that on a medium high heat.
加入一点橄榄油和一块黄油，用中高火加热。
As that starts to kind of bubble up and kind of melt, we're going to go in with some herbs.
当它开始有点冒泡，有点融化的时候，我们要加一些香料进去。
So I've got some sage in there just a couple of leaves torn in, rosemary, thyme, you could do one herb or a mixture of.
我放一些鼠尾草，撕几片叶子就行，迷迭香或者百里香都行，你可以用一种香料，或者几种香料混在一起也行。
I've got some lovely chestnuts, just kind of crack them in half, going in there, beautiful.
我有一些可爱的栗子，把它们弄成两半，放进去，很好。
Let's introduce some seasoning, salt and pepper and then we'll go in with the all-important potatoes.
我们先来点调味料，撒一点盐和胡椒，然后再加上最重要的土豆。
Now these are leftover potatoes here, so five, six hundred grams of potatoes goes in the pan.
这些都是以前做菜没用的土豆，将500至600克土豆放进锅内。
Just break them up with your hand, and then the other five, six hundred grams, it can be carrots, it can be turnips, it can be parsnips, it can be swede,
用手把它们掰开，然后剩下的五六百克，可以是胡萝卜，可以是萝卜，可以是欧防风，可以是瑞典甘蓝，
and then you can even get pretty much any greens you want in here.
你们放什么蔬菜都行。
Just chop it up, tear it up.
把它剁碎，撕碎。
So get yourself a masher and just have a little mash up, as I do that you can see the fluffiness of the potatoes,
给自己弄个捣碎器，稍微捣碎一下，就像我做的那样，你可以看到土豆的蓬松感，
and that's a very important part, and then kind of just see how I'm tapping it into place,
这是一个非常重要的部分，然后看看我是怎么敲它的，
and that's to make it have full contact with the side of the pan, and then we'll leave that for just a couple of minutes to get golden and crispy.
这是为了让它和锅的侧壁完全接触，然后我们只需要几分钟就可以得到金黄酥脆的了。
Then we'll come back, mix it up again, so the outside to the inside, pat it back down again and then, and then, we'll do this for like 20 minutes.
然后我们回来，把它搅拌，外面会弄到里面，一遍遍地拍，我们会这样做大约20分钟。
That's had about two minutes now, now I'm going to take the crispiness.
已经烹饪2分钟了，现在我要把它弄脆。
I'll try and toss it which is not what you normally do, but I'll show you what's happening underneath.
我会试着搅拌它，这不是你们通常的做法，但我会告诉你下面会发生什么。
Can you see that? And listen to the sound, that's bubble and squeak right there,
你们看到了吗？听那声音，那就是卷心菜煎土豆了，
and what we've done is we're basically now mashing in the outside into the inside.
我们现在基本上是把外部捣碎到里面。
So look once I've given it a good mix, then I'm going to pat it back into its shape again,
我把它混合好以后，就要把它拍回原形，
I'm going to keep just pushing this down, and make a bit of an extra effort to push this into shape.
我会继续把它往下推，努力一点，把它弄个形状。
So this has had about 20 minutes now, you can see it's shrunk you know, it's now kind of in the form of a large potato cake.
已经烹饪了20分钟了，你们可以看到它变小了，它现在有点像一个大的土豆蛋糕。
So all I do now is get a nice like board, like this or a platter if you want, and literally just turn this over like that,
所以我现在要做的就是找一块这样的案板，或者一个盘子也行，把这个像那样翻过来，
and that my friend is your bubble and squeak.
卷心菜煎土豆就做好啦。
Look at it, so look I'm going to kind of just take this into sort of a brunch vibe.
你们看，我要营造一种早午餐的氛围。
So same pan, so a one pan wonder.
一口创造奇迹的锅。
I'm going to take some nice eggs, so just a little bit of olive oil in the pan like that.
我要煎几个鸡蛋，像这样在锅里倒一点橄榄油。
I might steal a couple more sage leaves, the smell is amazing, and then we're just going to crack on the side the egg.
我可能会再拿几片鼠尾草叶，味道好极了，然后我们把鸡蛋磕到锅的边缘。
A little pinch of black pepper and some seasoning, so just spoon some of that lovely hot oil over the eggs, just to take that rawness away.
放一小撮黑胡椒和一点调味料，舀一点热油淋在鸡蛋上，为了把鸡蛋弄熟。
So you've got lovely sage fried eggs, with just a simple little salad of watercress, so just a kiss of oil, a little swig of vinegar.
这就是我们的鼠尾草煎蛋，还有一份简单的水田芹沙拉，淋一点油和一点醋。
But if we look into that bubble and squeak, just look.
我们看看卷心菜煎土豆吧。
Gorgeous, hot, steamy, crispy, just gonna put some lovely watercress around here.
热气腾腾、酥脆美味啊，周围放一点水田芹吧。
I've got a pickle here called piccalilli, again very British.
我这里有一种非常英式的腌菜。
So there you go, old school bubble and squeak with piccalilli, watercress and some sage fried eggs.
卷心菜煎土豆就做好啦，配上腌菜、水田芹和鼠尾草煎蛋。
Right let's plate some up, get a nice wodge of that hot and steaming bubble and squeak, it's a lovely fried egg on there like that.
我们来装盘，盛一大块热气腾腾的卷心菜煎土豆，像这样的煎蛋很好吃。
A few more bits of watercress and a little hit of that piccalilli.
再来点水田芹和腌菜。
For me that's got so many memories, I absolutely love it.
对我来说，这承载了我太多的回忆，我特别喜欢这道菜。
So guys if you want this recipe and way more,
朋友们，如果你们需要这份食谱，
then please check out my Christmas cookbook, it's really really good full of so many wonderful things for the festive time of year, take care.
那么请看看我的圣诞食谱吧，它真的很好，可以为这个美妙的节日增添色彩，保重。
