Updated: Apr 15
white bloomer bread
4 slices mayonnaise
4 tbsp cranberry sauce
6 tbsp cooked turkey
A few slices of cooked stuffing
8 slices brie
3 sliced spicy pickled beetroots
4 tbsp coleslaw
BUBBLE AND SQUEAK
6 roast potatoes
25g finely choppedcooked brussels sprouts
50g finely chopped roast parsnips
50g finely choppedroast carrots
2 finely chopped pigs in blankets
1½ tbsp finely choppedBranson Original Pickle
2 tsp olive oil
Start by making the bubble and squeak. Put the roast potatoes, sprouts, parsnips, carrots and pigs in blankets in a bowl with the pickle and lots of seasoning. Mash with a potato masher until it starts to combine and the mixture holds together when squeezed. Form into two 10cm x 7cm patties. Heat ½ the vegetable oil in a frying pan and fry the patties for 2 minutes on each side until golden and crisp.
Put the bloomer slices onto a large chopping board and spread the outsides with mayonnaise. Spread 1 tbsp of cranberry sauce on the inside of each slice and divide the turkey and stuffing between 2 of the slices. Spoon the remaining cranberry sauce over the top of the bubble and squeak patties, followed by the brie slices. Put onto the sandwiches, followed by the beetroot and coleslaw, and top with the remaining 2 bloomer slices.
Wipe the frying pan clean with kitchen paper and heat the remaining tsp of oil, then wipe with kitchen paper. Fry the sandwiches, weighing them down with a clean pan, for 2-3 minutes on each side or until really golden and crisp. Cut in half and serve.
TIP: How to make the perfect toastie
Putting mayonnaise, instead of butter, on the outside of the bread is the greatest toastie hack you’ll ever learn. It gets infinitely more crisp than butter