Spiced Bubble and Squeak

A satisfying and warmly spiced lunchbox for the rainy week ahead

3 or 4 medium potatoes
1 head of brocolli
½ large white onion
2 cloves garlic
2 sticks of celery
2 tbsp butter
3 eggs
few tbsp milk
1 tsp grainy mustard
1 tsp garam masala
1 tsp curry powder
1 tsp cayenne chilli pepper
1 - 2 tbsp oil for frying

1. Wash the potatoes and chop very finely (around 1cm cubes) with the skins still on
2. Put into a large pan of salted water to boil for around 10 minutes
3. Meanwhile, chop the heads of the broccoli very finely along with the smaller stems.
4. Add the chopped broccoli to the potato and boil for a further 5 minutes or so until the potato pieces are well cooked and soft. Then drain and set aside.
5. Finely dice the onion, garlic and celery, and fry over a low heat for 10 minutes or so until softened, stirring regularly.
6. Add the butter and milk to the potato and broccoli mix then mash until mostly smooth
7. Add the onion, garlic, celery, eggs, mustard and spices to the potato mix and stir through.
8. Add a little more oil to the frying pan if needed, and put on a medium heat
9. Tip all of the potato mix in and flatten out around the pan using a spatula
10. Keep over a medium-low heat until the whole "cake" comes loose when the pan is shaken (around 15 minutes)
11. Transfer to the grill to finish cooking through the top and centre, until golden brown on top (around 5-10 minutes but judge by eye)
12. Leave to cool a little before slicing into pieces. Serve hot or cold with chutney or yoghurt

Enjoy.