and welcome to suceed I’m be fixed and
today we are making a cheap bubble and
squeak mash that is packed full of
flavor with some blue can’t spell green
we’ve seemed up with the filter fishko
to bring you their brand new frozen rain
and play with me with this frozen 5th
class give you a great option for all
you busy bees out there it’s quick it’s
easy and it can help minimize Koufos to
frozen disgust cooler so I’ve got myself
two portions of smoked haddock with a
can the oven part is going to clean it
perfectly and prevent it from drying out
and you’ve also got your sauce here as
well so that is the vintage cheddar and
chive and goes perfectly with our local
side business this is very good for a
skies and we should be aiming for
roughly two forces a weak and lonely
trips a lot in the freezing process and
winning winning and that’s going to go
in the oven and 160 degrees Celsius for
24 me I know it’s Apple would be
fantastic
vegimals holding got two panels on a
nice high heat who want them boiling and
two long pan we’re going to add in 400
grams of potatoes which I feel is just
going to chop up was brilliant is that
this poured of combination side dishes
would be ready to pull wool fabric is
beeping – carefully into the water
okay boy those are do the olive oil
about six to eight minutes ring so we
can put a knife through them and then on
the other side we’re going to do some
Brussels I’ve got 200 grams of Brussels
sprouts here which I’ve already filled
out the outer lead and just nicked off
the bottom so they’re ready to go okay
so once they’re in half we we’re going
to pop those instant boiling water and
we’re going to Chris Moews for about
four to five minutes so our bubble and
squeak side of things is rocking now
we’re just going to start prepping our
scallion style greens now usually it’s a
case of what have you got in the fridge
going to whack that on a nice medium to
high heat
whilst that puking up I’m going to cut
in the bed we’ve got chard here which
I’m just going to whip out the stalks a
little bit
tougher and we’re going to cook those
off first so you can run your knife down
the side and then you’ve got your needs
and your fork separate I’ve also got a
nice cause letter time just going to
pull out those leaves okay I’m going to
keep them nice and tall and then the
vendors going to clock off so first a
bunch of battle so our plan is getting
nicely up to temperature I’m going to
take some olive oil and just add a nice
generous glug into the pan and then
we’ve got one garlic clove this garlic
cloves we are going to slice we’re not
going to crush it
I want those lovely little slices of
garlic to bury themselves in among all
those greens now we are going to add
that into the pan give it a stir and
into our pan we’re going to add those
charged off the pan and then get them
nice softened and they need cook for
about two minutes now I’m going to add
in our salad leaves if they’re a minute
then we’re going to add in our herbs and
you can take it off the heat and make
sure everything goes straight through so
all of your lovely cabbage leaves chard
leaves everything on that will have
wilted down your salad leaves it’s gonna
pour just vibrant green color and
everything’s just subpoena nothing so to
this when I’m going to add the fuse of
half a lemon give it a stir and then
take that off the heat and pop to one
side to cool down a bit and let all
those lovely zexif flavours come in and
one cut lemons gone in just season up
with salt and pepper
so my potatoes a lovely and soft
breaking up nicely and the Brussels
sprouts of film nice and green I’m gonna
drain everything off and get it into a
big old pans or producing wedding
[Music]
glass of milk season of salt and pepper
and pepper and I do commercial you must
you stand your green to dance all that’s
left to do is that gorgeous vintage
chatter and chives or click for your
fish from Bobby open and ready to plate
up sure yeah
so we cut the source place especially in
a pan of simmering water to cool minutes
all excited taking up time here we come
we venture to get in look at that
gorgeous flaky fish is so tender the
fishes gorgeously smoked and that cheesy
sauce is just beautiful alongside that
creamy bubbling sweet and the crunch in
the bed do you think perfection if you
learn more about these frozen range from
the source of bisco make sure you hit
that link in the description below until
next time bye
[Music]
today we are making a cheap bubble and
squeak mash that is packed full of
flavor with some blue can’t spell green
we’ve seemed up with the filter fishko
to bring you their brand new frozen rain
and play with me with this frozen 5th
class give you a great option for all
you busy bees out there it’s quick it’s
easy and it can help minimize Koufos to
frozen disgust cooler so I’ve got myself
two portions of smoked haddock with a
can the oven part is going to clean it
perfectly and prevent it from drying out
and you’ve also got your sauce here as
well so that is the vintage cheddar and
chive and goes perfectly with our local
side business this is very good for a
skies and we should be aiming for
roughly two forces a weak and lonely
trips a lot in the freezing process and
winning winning and that’s going to go
in the oven and 160 degrees Celsius for
24 me I know it’s Apple would be
fantastic
vegimals holding got two panels on a
nice high heat who want them boiling and
two long pan we’re going to add in 400
grams of potatoes which I feel is just
going to chop up was brilliant is that
this poured of combination side dishes
would be ready to pull wool fabric is
beeping – carefully into the water
okay boy those are do the olive oil
about six to eight minutes ring so we
can put a knife through them and then on
the other side we’re going to do some
Brussels I’ve got 200 grams of Brussels
sprouts here which I’ve already filled
out the outer lead and just nicked off
the bottom so they’re ready to go okay
so once they’re in half we we’re going
to pop those instant boiling water and
we’re going to Chris Moews for about
four to five minutes so our bubble and
squeak side of things is rocking now
we’re just going to start prepping our
scallion style greens now usually it’s a
case of what have you got in the fridge
going to whack that on a nice medium to
high heat
whilst that puking up I’m going to cut
in the bed we’ve got chard here which
I’m just going to whip out the stalks a
little bit
tougher and we’re going to cook those
off first so you can run your knife down
the side and then you’ve got your needs
and your fork separate I’ve also got a
nice cause letter time just going to
pull out those leaves okay I’m going to
keep them nice and tall and then the
vendors going to clock off so first a
bunch of battle so our plan is getting
nicely up to temperature I’m going to
take some olive oil and just add a nice
generous glug into the pan and then
we’ve got one garlic clove this garlic
cloves we are going to slice we’re not
going to crush it
I want those lovely little slices of
garlic to bury themselves in among all
those greens now we are going to add
that into the pan give it a stir and
into our pan we’re going to add those
charged off the pan and then get them
nice softened and they need cook for
about two minutes now I’m going to add
in our salad leaves if they’re a minute
then we’re going to add in our herbs and
you can take it off the heat and make
sure everything goes straight through so
all of your lovely cabbage leaves chard
leaves everything on that will have
wilted down your salad leaves it’s gonna
pour just vibrant green color and
everything’s just subpoena nothing so to
this when I’m going to add the fuse of
half a lemon give it a stir and then
take that off the heat and pop to one
side to cool down a bit and let all
those lovely zexif flavours come in and
one cut lemons gone in just season up
with salt and pepper
so my potatoes a lovely and soft
breaking up nicely and the Brussels
sprouts of film nice and green I’m gonna
drain everything off and get it into a
big old pans or producing wedding
[Music]
glass of milk season of salt and pepper
and pepper and I do commercial you must
you stand your green to dance all that’s
left to do is that gorgeous vintage
chatter and chives or click for your
fish from Bobby open and ready to plate
up sure yeah
so we cut the source place especially in
a pan of simmering water to cool minutes
all excited taking up time here we come
we venture to get in look at that
gorgeous flaky fish is so tender the
fishes gorgeously smoked and that cheesy
sauce is just beautiful alongside that
creamy bubbling sweet and the crunch in
the bed do you think perfection if you
learn more about these frozen range from
the source of bisco make sure you hit
that link in the description below until
next time bye
[Music]
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