Ingredients (serves 10): For the bubble and squeak cakes: · 2kg (4½lb) floury potatoes, such as Maris Piper, peeled and cut into chunks · 500g (1lb2oz) Savoy cabbage, shredded · 2 onions, chopped · 125g (4oz) butter · 3 egg yolks · Salt and freshly ground pepper · 50g (2oz) plain flour, seasoned with salt and pepper · Sunflower oil for frying For the ham wrapped sausages: · Approximately 60 fresh sage leaves · 20 large British Pork sausages with herbs · 20 thin slices British air dried ham · Olive oil
Method: 1 To make the bubble & squeak cakes, cook the potatoes in boiling salted water until tender. Drain well, then pass through a potato ricer, or mash until smooth. Meanwhile, melt half of the butter and sauté the cabbage and onion until softened. 2 Stir the cabbage, onion, remaining butter and egg yolks into the potatoes and season to taste. Divide the mixture into 30–40 even portions and shape into cakes. Coat the potato cakes with seasoned flour and chill until needed. 3 When ready to serve, lay the sage leaves on the sausages and then wrap each sausage in a slice of air dried ham. Put the sausages onto a baking tray and lightly brush the ham with olive oil. Bake at 200°C / 400°F / Gas Mark 6 for about 15–20 minutes until cooked through. 4 Meanwhile, cook the bubble and squeak cakes by frying in a little sunflower oil for 2–3 minutes each side, until heated through and golden. 5 To serve, place the bubble & squeak cakes on serving plates and arrange the ham wrapped sausages on top. Serve with roast cherry tomatoes on the vine. Recipe from www.porkforcaterers.com