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Use up your weary veg!

Bubble and Squeak!

Merguez bubble and squeak

Our favourite way to use up root vegetables and leftover mashed potato. Serve these little patty cakes with a fried egg, sausages or leftover meats.

The recipe below is just a guideline, but you can use whatever leftover veg you have spare. We encourage you to play around :)

Ingredients to serve 2:

  • 1 carrot or equivalent amount of butternut squash, peeled and roughly chopped
  • 200g celeriac, peeled and roughly chopped
  • 1 large potato, roughly chopped (or leftover mash)
  • 2 handfuls chopped cabbage or kale
  • 1 leek, thinly sliced
  • butter for cooking


  • Boil the carrot, potato and cabbage in a big pan of salty water for 15mins, then leave to cool
  • Sweat the leek in butter for 10mins to soften
  • Mash the boiled veg roughly with a fork, season. Add the sweated leeks
  • Using wet hands, mould the mixture into 4 patty cakes
  • Fry in butter until crispy on both sides!


Zingy Slaw!


This is a fresher, cleaner tasting slaw than the rubbish you get in supermarkets. Invest in a mandolin for perfect matchsticks, or just use a grater…

Ingredients for 2:

  • 1/4 red cabbage, stalk removed and shredded
  • 1 apple, de-cored and shredded
  • 1 carrot, peeled and shredded
  • 3 spring onions, sliced finely
  • a handful of mint leaves, shredded
  • a handful of dill, chopped
  • the juice of one lemon
  • a tbsp of mayonnaise
  • a tbsp olive oil


  • Combine the cabbage, apple, carrot and spring onions in a mixing bowl. Mix with lemon juice and seasoning
  • Combine the mayonnaise with olive oil, and mix through
  • Mix through the chopped herbs and serve immediately!