Step 12: Cut the baked root vegetable and cabbage into sections, and top each serving with a poached egg and sprigs of watercress.

Step 11: Remove the eggs with a slotted spoon, and cut off any wispy edges using the edge of the spoon. Stir the simmering water to create a gentle whirlpool, then slowly tip each egg into the vortex, white first. Step 10: Crack the eggs individually into a ramekin or cup. Step 9: Bring a small pan of water to a boil then reduce it to a simmer, and add the vinegar and a pinch of salt. Step 8: Spread the mixture in the greased roasting dish and bake on the oven’s top shelf for 20–30 minutes (it’s done when crispy on top). Step 7: Add the cabbage and the olive oil, then season with a sprinkling of paprika and black pepper. Step 6: Pound the cooked root vegetables and Brussels sprouts in a large bowl using a potato masher. Step 5: Steam the root vegetables until soft, but not mushy. Step 4: Steam the shredded cabbage for about 5–8 minutes. Step 3: Steam the Brussels sprouts until they are bright green and tender, about 6–8 minutes. Step 2: Grease a small (25 x 35cm 10 x 14in) roasting dish. Paul Flynn is a chef, restaurateur and contributor to The Irish Times.Bubble and squeak is usually a vegetarian dish but meat can also be added © Brian Yarvin / Getty Images How to cook Game name: Bubble and Squeak System: Sega Mega Drive Complete music dump: Yes Original author: Allister Brimble Publisher: Sunsoft Package created by: 2ch-N Package version: 1. Drizzle the dressing over and serve straight away.Flake the smoked mackerel on top of the bubble and squeak.Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.You will see it bubble and hear it squeak. When it starts to turn golden, bring it together and mash it down again. Spread out the mixture in the pan, over a medium-high heat. Melt the butter in a non-stick pan and when it is foaming add the mash to the pan.Crush the vegetables and potatoes together with a fork, to make a rough mash.2 fillets of smoked mackerel, skin and bones removed.Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage,.

Leftover potatoes, mashed or boiled, enough for two.

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