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Bubble cakes, bubble brunch, bubble on toast, cold bubble spooned straight out of the fridge with a dollop of chutney, bubble in a sandwich… how do you love your bubble!?

These bubble cakes are so versatile - from delicious brunches to late night suppers - you know its all good!

The ingredients are all down to you and what you have left over from your Christmas feast - start with a base of leftover potatoes then use anything that you have available - we would suggest a combo of the following:

Arguably the best sandwich of the year is the one you lovingly and creatively assemble using the glorious, delicious leftovers from the big feast! Whether you tuck in on Christmas night, put together Boxing Day platters or indulge in a little midnight snack - this triple decker tower of deliciousness is a sandwich to top them all!

Ingredients per sandwich:

3 slices of bread, we love using Vegbred Sweet Potato Bloomer or Tin

2 leftover roast potatoes, sliced

A handful of leaves

Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!  

This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!

Ingredients:

Our Festive Nut Roast Wreath is an absolute must on our Christmas table! Loved by all it takes centre stage on a board or cake stand decorated with scattered dried cranberries, fresh pomegranate seeds or sprigs of herbs and holly for a real centre piece wow factor!

Ingredients for 1 large nut roast: (feel free to adapt this recipe to suit you, from celeriac or beetroot for a more earthy flavour to peppers for a sweet Christmassy red fleck make it your own!)

2 onions, finely chopped

4 garlic, finely chopped

Deliciously comforting, this vegpacked bake is perfect for these Autumn days. 

Ingredients to serve 4-6 people:

2 butternut squash
1 chilli, deseeded and finely diced
2 tsp caraway seeds
8 cloves of garlic
1 bag of spinach
1 big handful of vegan cheese of your choice
Sea salt
Freshly ground black pepper
Olive oil
6 - 8 sage leaves
1 handful of seeds or chopped nuts of your choice

Method:

Marmite lovers - you know its all good! Marmite haters - don’t hate until you’ve tried it, we’ve got your back

The Marmite in this gravy gives it a bold savoury punch, perfect for pouring over any bowl of Sausage & Mash, Sunday Roast, Seasonal Feast, or just to have as back up in the freezer when only gravy can save the day!

Ingredients:

1 carrot, roughly chopped

1 leek, trimmed and roughly chopped

2 sticks of celery, roughly chopped

Clementines are everyones fruit bowl snack but they create a whole new experience when you cook with them! Using the juice in dressings, juicy segments mixed into Winter salads roasted with root veggies like we have done here, are really delicious ways of using them!

This tray of roast parsnips & carrots couldn’t be simpler to put together or cook and is delicious served with a Sunday Roast, comforting favourite like a delicious, hot pie or jumble into a funky warm salad!