Antony Worrall Thompson's bubble and squeak recipe

(66 ratings)

Antony Worrall Thompson's bubble and squeak is a classic British dish with comforting flavours and deliciously crunchy edges - perfect for a mid-week supper

Cooking Time20 mins
Five A DayOne
Cost RangeCheap

Antony says, "this is nursery food at its best, loved by generations of children and adults alike. This delicious bubble and squeak is ready in just 20 minutes." And we couldn't agree more, but why leave it in the realms of kids' food? We think this delicious dish is worthy of a spot on grown up's tables, too! It's the perfect recipe to help you use up all those odds and ends from the Sunday roast, but can also be made from scratch with just a few basics from your store cupboard if you fancy a filling and satisfying meal. Thanks to its warming flavours this is perfect for the cooler months, when all you want is comfort food. Antony suggests serving up these gorgeous potato dish with a side of fried eggs and bacon, and we can't imagine a better meal!


  • 55g (2oz) unsalted butter
  • 2 onions, chopped
  • 225g (8oz) cooked potato, mashed
  • 225g (8oz) cooked sliced Savoy or green cabbage
  • Salt and ground black pepper
  • 1 tbsp beef dripping




  1. Melt the butter in a non-stick frying pan and cook the onions over a medium heat until softened but not brown, about 8 minutes.
  2. Fold the mash, cabbage and buttery onions together. Season with salt and plenty of pepper. Combine everything thoroughly so that you've got your bubble and squeak mixture all together.
  3. In the same pan that you cooked the onions in, melt the dripping and tip in the potato mix. Push the mix down to make a circular cake. Cook for 10 minutes over a medium heat without disturbing. Turn the cake over and then returning it to the pan. It should cook for a further 10 mins.
  4. Serve with grills, or as a dish in its own right with poached eggs and crispy bacon.
Antony Worrall Thompson
Celebrity chef

After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant on Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus on good healthy eating.