Cricket bubble & Squeak

Peel and rough chop the onion and garlic. Sweat down in a pan with a little oil. Then peel the root vegetables before chopping roughly. Add to the pan and cook for 3 mins until coloured. Then add 500ml water and the stock cube. Simmer until soft. 

Drain water and mash up, add curry powder and diced coriander stalks. Season to taste. Allow the mash to chill or place in fridge for an hour. 

Heat a non stick pan until hot and add a little oil. Then make a 90g ball of the bubble and squeak mash and place into the hot pan. Cook until golden both sides, around 6 mins. 

Meanwhile add 500ml of water and 30ml of white wine vinegar to a poaching pot and bring to boil. Poach the duck eggs for 2-3 mins until soft and then remove and set aside. 

Remove the bubble and squeak cakes and set aside, cook off the gaylan in pan until semi soft. 

Time to plate up. 

Position the chard and the Gaylan then the bubble and squeak cake and finally the egg. Garnish with mushrooms, floss, coriander leaves, chives and chilli. Sprinkle over cricket flour and serve.