Interesting how food tastes change with the years. The other day we were chatting about food we grew up with and somebody mentioned his passion for bubble and squeak.

"What the heck is that?" a few of the younger people asked. And I must admit, it has been many, many years ago since I had enjoyed this simple, comforting olde English winter favourite.

In essence it's made up from potatoes and cabbage (often leftovers from the roast the day before) — or at least that was how I remembered it.

After a few enquiries and a bit of a search of the internet, I came across a modern-day version of bubble and squeak, made it and loved it.

So, if you are looking for an interesting cold weather alternative to stews, soups and curries, try this upgraded dish. It's easy to make and very tasty.

For the bubble and squeak you need:

  • 2 medium potatoes, peeled, sliced into chunks

  • 250g pumpkin, peeled and sliced into cubes

  • 1 medium onion, peeled and chopped

  • 1 carrot, scraped and chopped

  • ½ cup fresh or frozen peas

  • 100g shredded cabbage, stalks trimmed out

  • 2 tablespoons olive oil

  • ½ cup chopped hazelnuts

  • ½ cup grated Cheddar cheese

  • 2 tablespoon coarse breadcrumbs

  • Salt and black pepper

    • How to prepare it:

    Boil the potato until soft, then mash, cover and set aside.

    Boil or steam the carrot, peas, onion and cabbage until just softening, then remove from the heat, rinse under cold water then set aside.

    In a large mixing bowl, mix the vegetables, potato and parsley and sprinkle with salt and pepper.

    Heat oil in an oven-proof pan and then spread the vegetable mix evenly and fry over medium heat until it starts to brown.

    Remove pan from heat and sprinkle the veggies with nuts, breadcrumbs and cheese.

    Grill this for about five minutes or until lightly browned.

    Remove from oven and let it stand for a few minutes, then slice into wedges and serve with salad or grilled tomato and crusty garlic bread.

    If you need something more substantial and want to keep it British, grill or fry a packet of pork sausages and serve it with hot mustard along with the bubble and squeak.