Evesham Vale bubble & squeak, hollandaise and poached egg

The Recipes / Vegetables

The Lygon Arms, Gloucestershire

450g desiree potatoes, cut into large chunks
4 eggs
10g chopped soft herbs
225g chunky vegetables – carrots, parsnips, savoy cabbage, leeks, sprouts – equal amounts 60g plain flour
90ml vegetable oil for frying

4 egg yolks
250g clarified butter
2tbs tarragon vinegar
½ lemon
Pinch of salt


Serves 4

Chop and blanch the vegetables in salty water until soft but still crunchy. Steam the potatoes for 10 minutes, place them on oven tray with olive oil and roast until golden brown.

Whisk the yolks and vinegar for the hollandaise in a bowl over hot water until thick and fluffy, slowly adding the warm clarified butter. Season and add the lemon juice. Keep in a warm place and serve within 2 hours.

Place the potato and vegetables in a large bowl with the chopped herbs and seasoning. Beat and add the egg and mix well in. Divide and shape the mixture into 4 cakes, dusting lightly with flour as you go.

Heat the oil in a large non-stick frying pan, add the cakes and cook for 2-3 minutes, turning half way through until they are golden brown on both sides. Lift from the pan with a spatula, finish in the oven and drain on kitchen paper, then serve hot with a large soft poached egg and hollandaise.