Cheat’s Bubble & Squeak with Italian Style Greens and Smoked Haddock | Katie Pix | Ad

and welcome to suceed I’m be fixed and

and welcome to suceed I’m be fixed and today we are making a cheap bubble and

today we are making a cheap bubble and

today we are making a cheap bubble and squeak mash that is packed full of

squeak mash that is packed full of

squeak mash that is packed full of flavor with some blue can’t spell green

flavor with some blue can’t spell green

flavor with some blue can’t spell green we’ve seemed up with the filter fishko

we’ve seemed up with the filter fishko

we’ve seemed up with the filter fishko to bring you their brand new frozen rain

to bring you their brand new frozen rain

to bring you their brand new frozen rain and play with me with this frozen 5th

and play with me with this frozen 5th

and play with me with this frozen 5th class give you a great option for all

class give you a great option for all

class give you a great option for all you busy bees out there it’s quick it’s

you busy bees out there it’s quick it’s

you busy bees out there it’s quick it’s easy and it can help minimize Koufos to

easy and it can help minimize Koufos to

easy and it can help minimize Koufos to frozen disgust cooler so I’ve got myself

frozen disgust cooler so I’ve got myself

frozen disgust cooler so I’ve got myself two portions of smoked haddock with a

two portions of smoked haddock with a

two portions of smoked haddock with a can the oven part is going to clean it

can the oven part is going to clean it

can the oven part is going to clean it perfectly and prevent it from drying out

perfectly and prevent it from drying out

perfectly and prevent it from drying out and you’ve also got your sauce here as

and you’ve also got your sauce here as

and you’ve also got your sauce here as well so that is the vintage cheddar and

well so that is the vintage cheddar and

well so that is the vintage cheddar and chive and goes perfectly with our local

chive and goes perfectly with our local

chive and goes perfectly with our local side business this is very good for a

side business this is very good for a

side business this is very good for a skies and we should be aiming for

skies and we should be aiming for

skies and we should be aiming for roughly two forces a weak and lonely

roughly two forces a weak and lonely

roughly two forces a weak and lonely trips a lot in the freezing process and

trips a lot in the freezing process and

trips a lot in the freezing process and winning winning and that’s going to go

winning winning and that’s going to go

winning winning and that’s going to go in the oven and 160 degrees Celsius for

in the oven and 160 degrees Celsius for

in the oven and 160 degrees Celsius for 24 me I know it’s Apple would be

24 me I know it’s Apple would be

24 me I know it’s Apple would be fantastic

fantastic

fantastic vegimals holding got two panels on a

vegimals holding got two panels on a

vegimals holding got two panels on a nice high heat who want them boiling and

nice high heat who want them boiling and

nice high heat who want them boiling and two long pan we’re going to add in 400

two long pan we’re going to add in 400

two long pan we’re going to add in 400 grams of potatoes which I feel is just

grams of potatoes which I feel is just

grams of potatoes which I feel is just going to chop up was brilliant is that

going to chop up was brilliant is that

going to chop up was brilliant is that this poured of combination side dishes

this poured of combination side dishes

this poured of combination side dishes would be ready to pull wool fabric is

would be ready to pull wool fabric is

would be ready to pull wool fabric is beeping – carefully into the water

beeping – carefully into the water

beeping – carefully into the water okay boy those are do the olive oil

okay boy those are do the olive oil

okay boy those are do the olive oil about six to eight minutes ring so we

about six to eight minutes ring so we

about six to eight minutes ring so we can put a knife through them and then on

can put a knife through them and then on

can put a knife through them and then on the other side we’re going to do some

the other side we’re going to do some

the other side we’re going to do some Brussels I’ve got 200 grams of Brussels

Brussels I’ve got 200 grams of Brussels

Brussels I’ve got 200 grams of Brussels sprouts here which I’ve already filled

sprouts here which I’ve already filled

sprouts here which I’ve already filled out the outer lead and just nicked off

out the outer lead and just nicked off

out the outer lead and just nicked off the bottom so they’re ready to go okay

the bottom so they’re ready to go okay

the bottom so they’re ready to go okay so once they’re in half we we’re going

so once they’re in half we we’re going

so once they’re in half we we’re going to pop those instant boiling water and

to pop those instant boiling water and

to pop those instant boiling water and we’re going to Chris Moews for about

we’re going to Chris Moews for about

we’re going to Chris Moews for about four to five minutes so our bubble and

four to five minutes so our bubble and

four to five minutes so our bubble and squeak side of things is rocking now

squeak side of things is rocking now

squeak side of things is rocking now we’re just going to start prepping our

we’re just going to start prepping our

we’re just going to start prepping our scallion style greens now usually it’s a

scallion style greens now usually it’s a

scallion style greens now usually it’s a case of what have you got in the fridge

case of what have you got in the fridge

case of what have you got in the fridge going to whack that on a nice medium to

going to whack that on a nice medium to

going to whack that on a nice medium to high heat

high heat

high heat whilst that puking up I’m going to cut

whilst that puking up I’m going to cut

whilst that puking up I’m going to cut in the bed we’ve got chard here which

in the bed we’ve got chard here which

in the bed we’ve got chard here which I’m just going to whip out the stalks a

I’m just going to whip out the stalks a

I’m just going to whip out the stalks a little bit

little bit

little bit tougher and we’re going to cook those

tougher and we’re going to cook those

tougher and we’re going to cook those off first so you can run your knife down

off first so you can run your knife down

off first so you can run your knife down the side and then you’ve got your needs

the side and then you’ve got your needs

the side and then you’ve got your needs and your fork separate I’ve also got a

and your fork separate I’ve also got a

and your fork separate I’ve also got a nice cause letter time just going to

nice cause letter time just going to

nice cause letter time just going to pull out those leaves okay I’m going to

pull out those leaves okay I’m going to

pull out those leaves okay I’m going to keep them nice and tall and then the

keep them nice and tall and then the

keep them nice and tall and then the vendors going to clock off so first a

vendors going to clock off so first a

vendors going to clock off so first a bunch of battle so our plan is getting

bunch of battle so our plan is getting

bunch of battle so our plan is getting nicely up to temperature I’m going to

nicely up to temperature I’m going to

nicely up to temperature I’m going to take some olive oil and just add a nice

take some olive oil and just add a nice

take some olive oil and just add a nice generous glug into the pan and then

generous glug into the pan and then

generous glug into the pan and then we’ve got one garlic clove this garlic

we’ve got one garlic clove this garlic

we’ve got one garlic clove this garlic cloves we are going to slice we’re not

cloves we are going to slice we’re not

cloves we are going to slice we’re not going to crush it

going to crush it

going to crush it I want those lovely little slices of

I want those lovely little slices of

I want those lovely little slices of garlic to bury themselves in among all

garlic to bury themselves in among all

garlic to bury themselves in among all those greens now we are going to add

those greens now we are going to add

those greens now we are going to add that into the pan give it a stir and

that into the pan give it a stir and

that into the pan give it a stir and into our pan we’re going to add those

into our pan we’re going to add those

into our pan we’re going to add those charged off the pan and then get them

charged off the pan and then get them

charged off the pan and then get them nice softened and they need cook for

nice softened and they need cook for

nice softened and they need cook for about two minutes now I’m going to add

about two minutes now I’m going to add

about two minutes now I’m going to add in our salad leaves if they’re a minute

in our salad leaves if they’re a minute

in our salad leaves if they’re a minute then we’re going to add in our herbs and

then we’re going to add in our herbs and

then we’re going to add in our herbs and you can take it off the heat and make

you can take it off the heat and make

you can take it off the heat and make sure everything goes straight through so

sure everything goes straight through so

sure everything goes straight through so all of your lovely cabbage leaves chard

all of your lovely cabbage leaves chard

all of your lovely cabbage leaves chard leaves everything on that will have

leaves everything on that will have

leaves everything on that will have wilted down your salad leaves it’s gonna

wilted down your salad leaves it’s gonna

wilted down your salad leaves it’s gonna pour just vibrant green color and

pour just vibrant green color and

pour just vibrant green color and everything’s just subpoena nothing so to

everything’s just subpoena nothing so to

everything’s just subpoena nothing so to this when I’m going to add the fuse of

this when I’m going to add the fuse of

this when I’m going to add the fuse of half a lemon give it a stir and then

half a lemon give it a stir and then

half a lemon give it a stir and then take that off the heat and pop to one

take that off the heat and pop to one

take that off the heat and pop to one side to cool down a bit and let all

side to cool down a bit and let all

side to cool down a bit and let all those lovely zexif flavours come in and

those lovely zexif flavours come in and

those lovely zexif flavours come in and one cut lemons gone in just season up

one cut lemons gone in just season up

one cut lemons gone in just season up with salt and pepper

with salt and pepper

with salt and pepper so my potatoes a lovely and soft

so my potatoes a lovely and soft

so my potatoes a lovely and soft breaking up nicely and the Brussels

breaking up nicely and the Brussels

breaking up nicely and the Brussels sprouts of film nice and green I’m gonna

sprouts of film nice and green I’m gonna

sprouts of film nice and green I’m gonna drain everything off and get it into a

drain everything off and get it into a

drain everything off and get it into a big old pans or producing wedding

big old pans or producing wedding

big old pans or producing wedding [Music]

[Music]

[Music] glass of milk season of salt and pepper

glass of milk season of salt and pepper

glass of milk season of salt and pepper and pepper and I do commercial you must

and pepper and I do commercial you must

and pepper and I do commercial you must you stand your green to dance all that’s

you stand your green to dance all that’s

you stand your green to dance all that’s left to do is that gorgeous vintage

left to do is that gorgeous vintage

left to do is that gorgeous vintage chatter and chives or click for your

chatter and chives or click for your

chatter and chives or click for your fish from Bobby open and ready to plate

fish from Bobby open and ready to plate

fish from Bobby open and ready to plate up sure yeah

up sure yeah

up sure yeah so we cut the source place especially in

so we cut the source place especially in

so we cut the source place especially in a pan of simmering water to cool minutes

a pan of simmering water to cool minutes

a pan of simmering water to cool minutes all excited taking up time here we come

all excited taking up time here we come

all excited taking up time here we come we venture to get in look at that

we venture to get in look at that

we venture to get in look at that gorgeous flaky fish is so tender the

gorgeous flaky fish is so tender the

gorgeous flaky fish is so tender the fishes gorgeously smoked and that cheesy

fishes gorgeously smoked and that cheesy

fishes gorgeously smoked and that cheesy sauce is just beautiful alongside that

sauce is just beautiful alongside that

sauce is just beautiful alongside that creamy bubbling sweet and the crunch in

creamy bubbling sweet and the crunch in

creamy bubbling sweet and the crunch in the bed do you think perfection if you

the bed do you think perfection if you

the bed do you think perfection if you learn more about these frozen range from

learn more about these frozen range from

learn more about these frozen range from the source of bisco make sure you hit

the source of bisco make sure you hit

the source of bisco make sure you hit that link in the description below until

that link in the description below until

that link in the description below until next time bye

next time bye

next time bye [Music]