I freeze them on a baking tray, then stack them with baking parchment between them in a bag. They take 8-10 minutes to cook from frozen at a medium heat.
Worcestershire sauce contains anchovies, but if that is not a concern for you, use that instead!Ībsolutely! Freeze them up before frying then cook them up right from frozen when you want them. It is not the same and folk love to argue about which is the best, I use it in this recipe because it is both vegetarian and vegan. It is similar in many ways to Worcestershire sauce.
But if you using leafy greens be sure to dry them well before mixing them with the potatoes. Nope, any old greens will do, everything from cabbage to kale. If you are more moderate with your butter/cream usage then yes! It depends, I put an obscene amount of butter in my mash and that makes it unsuitable for this recipe. The more floury potato, the softer and more “mash” like the bubble and squeak will be. Spoon the mash into individual dishes and add the stew alongside.You can get away with anything apart from very waxy salad potatoes because they will not hold together. Remove the lid and continue cooking until the potatoes are slightly browned. Stir in the potatoes, breaking them up into chunks with a fork, cover, and continue cooking until the potatoes are heated through. Cover and cook until the cabbage is soft, about 3 to 5 minutes. In a large skillet set over medium heat, melt the butter, add the leeks and cabbage and toss to coat. Add enough stock to cover most of the meat, lower the heat to a slow simmer, partially cover the pot and cook the stew until the meat is very tender, about 1 hour. Season again with a little salt and pepper and cook until lightly browned about 5 minutes. Return the meat to the pot, add the stout and scrape up any browned bits on the bottom. Working in batches, brown the meat well on all sides, about 10 to 15 minutes. Set the meat aside and add the onions and carrots to the pot. Heat the oil in a heavy-bottom pot over medium-high heat.
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