Bacon, Squeak and Cheese Roll

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

4 medium - potatoes (about 1lb - 450g)

3 - 4 oz - savoy cabbage or other greens

4 - spring onions

1 tablespoon - wholegrain mustard

4 - floury white baps (soft bread rolls)

8 rashers (slices) - bacon

4 - Cheddar cheese slices

Peel the potatoes, cut into small pieces about 1" (2cm) across, rinse in cold water then boil in salted water until soft (about 15-20 minutes). Meanwhile, roughly chop the cabbage and boil in salted water until tender (about 10 minutes). When cooked, drain both vegetables.
Mash the potatoes, chop the cabbage until it is just small pieces then mix with the two together. Finely chop the spring onions and stir these in, along with the mustard. Make sure everything is well mixed then taste, season well, taste again and form into 4 burger shaped rounds about ½" - 1" (1 - 2 cm) thick.
Heat a little oil in a frying pan and fry the bubble-and-squeak cakes until golden and crisp on each side. Meanwhile, grill (broil) the bacon. Split the buns, lay a slice of cheese on the base of each and place under the grill (broiler) to let the cheese melt slightly. When melted, add a bubble & squeak cake on top, then add the bacon and lashing of sauce. Top with the other half of the bun, grab plenty of napkins and eat, with fervour!