Left over night at FW. LO lamb from the thermal bag, LO mash from the crab cakes and LO cabbage from the slow cooked pork :)

I love left overs, to me they are a staple in recreating more delicious meals, cheaper and often tastier for standing or being frozen.  The slow cooked lamb I made in my thermal bag was no exception tonight with the addition of a couple of other ingredients lurking in the fridge.

Left over rosemary thermal bag cooked lamb from the freezer

Click on 'read more' below to see the whole affair with photos :)

I only had 100gm of mash left over which wouldn't sate both our appetites and so I decided I would have some of the left over pointy cabbage with the mash as bubble and squeak.  No hardship I can assure you.  Himself would have a tin of basic's potatoes fried with mushrooms in some of the FW dry cure bacon fat that renders down (and I save).  

Whilst the lamb was blipping away in a pan I steamed some of the cabbage for around three minutes, then patted dry with a clean tea towel.  I heated up a tablespoon of the bacon fat and then, literally, dumped the mash and cabbage in over a medium heat and fried it so that crispy bits formed on the base of the pan.  I remember my grandmother, Nan, who father was an Irish man, doing this and I, as a small child, saying that it was burned.  She would say 'it's not burned, that's the flavour' and she wasn't wrong.  

Crispy 'flavourful' B&S

For those not familiar with making bubble and squeak this way here's a video to show you just how you get your 'flavour' into your dinner.

Once the B&S was done to my liking I served it with the lamb, which was moist, tender and meltingly delicious.  Heaven revisited, on a plate.

Whilst I was finishing my bubble and squeak off I steamed the rest of the shredded cabbage for 2 minutes and then dunked into cold water, I will freeze this for another day.