Simple lamb chops with bubble and squeak cake recipe

By Lizzie Kamenetzky

This is a great recipe for using up leftover vegetables from a Sunday roast.

1. In a bowl, mix together 25g unsalted butter, softened, 2 tbsp chopped fresh flatleaf parsley and 1 garlic clove, crushed. Season well and chill until needed.
2. Place 800g floury potatoes, cut into chunks, in a saucepan of cold salted water. Bring to the boil and simmer gently for 20 minutes, until tender. Drain well and mash with 25g unsalted butter, then allow to cool completely.
3. Meanwhile, cook 200g Brussels sprouts in a pan of boiling water for 6-8 minutes, until tender. Drain and refresh under cold water. Roughly chop the sprouts and mix with the cold mashed potato. Check the seasoning.
4. Heat 3 tbsp olive oil in a frying pan and cook 8 lamb chops for 3-4 minutes each side, or until cooked to your liking.
5. Meanwhile, heat 2 tbsp olive oil in a second frying pan and, when hot, add the bubble and squeak mixture, pressing down so it takes up the whole pan. Leave for a good 4-5 minutes, don’t be tempted to stir it, then gently turn it over (you will have to do this in sections) and press down to brown the other side.
6. Add the herb butter to the pan with the chops and allow to melt, then serve with the bubble and squeak.