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Anthony Worrall Thompson

Asparagus, Smoked Bacon and Spring Onion Hash (serves 2)

The original bubble and squeak was to use left-over beef which was chopped up and fried in beef dripping with cabbage, onion and left over mashed potato. Always allow the base of the mixture to get nice and crispy before turning over. Nowadays bubble has lost its squeak and tends to be just potato, onion and cabbage, take your choice.

I love producing dishes from any leftovers one might find in the fridge; spontaneity and confidence are the name of the game. Back in the days when the saying "waste not, want not" actually meant something, you had to plan what would be bought, cooked and exactly how to use the leftovers. Hard times are a thing of the past and we don’t really appreciate how good things are until it’s too late. 

INGREDIENTS

1 clove garlic, finely chopped

2 spring onions, sliced in 1" (2.5 cm) pieces

2 oz (50 g)  smoked bacon diced

1 tbsp olive oil

1 tsp capers

8 cooked asparagus spears, cut in 2 in (5 cm) pieces

1 tbsp diced black olives

1 tbsp balsamic vinegar

3 eggs

salt and ground black pepper

METHOD

1. In a non stick-pan, pan-fry the garlic, spring onions, and bacon in olive oil until golden.  Add the capers, asparagus, olives and vinegar and heat through. 

2. Whisk the eggs and pour into the asparagus mix.  Stir until the eggs are cooked to your liking and resemble scrambled eggs. 

3. Season to taste and serve on hot buttered toast.
   
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