Jamie Oliver’s summer bubble and squeak

Chilli fried eggs, apple & watercress salad, French dressing. If this is what summer looks like, imagine how gorgeous winter could also be – think chestnuts, squash, Brussels sprouts, mushrooms. Wow!

Jamie Oliver summer bubble and squeak
Richard Clatworthy

SERVES 4

1 HOUR

600g baby new potatoes
150g fresh or frozen peas
150g fresh or frozen broad beans
¼ of a Savoy cabbage (250g)
1 courgette
1 carrot
olive oil
4 large free-range eggs
1 fresh red chilli
extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 eating apple
40g watercress

1. Scrub the potatoes and cook in a large pan of boiling salted water for 20 minutes, or until tender, adding the peas and broad beans for the last minute, then drain. Meanwhile, trim the cabbage and courgette and scrub the carrot, then roughly chop into 1cm chunks. Place them all in a 26cm nonstick frying pan on a medium heat with 1 tablespoon of olive oil and cook for 15 minutes, or until golden and caramelised, then add the potatoes, peas and broad beans. At this point, start to mash it all up – keep mashing and frying for 15 minutes. Season to taste with sea salt and black pepper, pat down and flatten for a final 5 minutes, or until golden and crisp, then turn out on to a platter.

2. Fry the eggs to your liking in the same pan, finely slicing and scattering the chilli over the egg. Pour 2 tablespoons of extra virgin olive oil into a large bowl, and whisk in the mustard and vinegar. Cut the apple into matchsticks, toss in the dressing with the watercress, and serve alongside the bubble and squeak and eggs.

NUTRITION PER SERVING 373 kcal; 17.4g fat (3.4g saturated); 16.8g protein; 40.4g carbs; 12.7g sugars; 0.4g salt; 9.6g fibre 

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