If you cannot see images, please click here
Bubble and Squeak Cakes with Poached Egg, Asparagus Spears and Hollandaise Sauce.

Paul Sanchez is Executive Chef at Fellpack and The Round in Keswick, both of which are a true celebration of Lake District adventuring, where great food and drink reward the intrepid. You’ll find familiar dishes and classic combinations to suit meat-lovers right through to the die-hard vegans, but each has its own innovative twist.

“We aim to use seasonal and local produce throughout our menu and Inter Fresh offers just that. The Boxed Fresh delivery has allowed me to experiment at home whilst in lockdown and this week offered lots of wonderful fresh veg to work with. I wanted to create something that celebrated as many of these beautiful vegetables as possible. This dish can be enjoyed for brunch, lunch or as a slightly later dinner, with the option for indulgence by adding the hollandaise and crispy bacon.”

We can't wait to try Paul's recipe! 

Next week we are going to include all the veg (including asparagus!) from Paul's bubble and squeak cakes in our couple's and family fruit and veg boxes. Remember to add butter and eggs to your order so you can give it a try.  

Tag us in your social media posts and share what you make with your order.

Many thanks, Boxed Fresh  


Bubble and Squeak cakes:

-500g potato, peeled and roughly chopped

-100g primo cabbage, finely sliced

-½ onion, peeled and sliced

-1 carrot, peeled and coarsely grated

-1 parsnip, peeled and coarsely grated

-½ tsp thyme, leaves finely chopped

-½ tsp parsley, leaves roughly chopped

-20g butter

-Salt and ground pepper

Hollandaise sauce:

-150g unsalted butter

-2 large free-range egg yolks

-1 dessert spoon white wine vinegar

-1 lemon


-12 asparagus, the ends slightly peeled and pointed to represent spears

-4 free range eggs, yolk separated

-Tomatoes, (de-seeded and diced) 

-Capers (rinsed) 

-Extra virgin olive oil

-Salt and ground black pepper

-Crispy bacon – optional



1. In a large pan bring some salted water to the boil and cook the potatoes until very tender. Just before draining, plough the cabbage in the same water on top of the potatoes and boil for 5 mins, until cooked through. Drain in a colander, cool slightly and set aside.

2. Whilst the potatoes are cooking, fry the onions in a tbsp of oil on a medium to low heat in a large frying pan and cook until very soft. Add in the carrot, parsnip, and thyme, continuing to cook for ten minutes. Stir in the parsley, the potatoes and cabbage, check the seasoning, breaking the potatoes up as you combine the mix.

3. Create four equal cakes from the mix and fry them in the butter until golden brown, flipping halfway through cooking. Keep warm.

4. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go, but still have the water simmering.

5. Microwave the butter until melted and leave to one side in a warm place. Put the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water.

6. Using a large whisk, start to beat your eggs, then whisk in your white wine vinegar. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, until all the butter has been incorporated. You should have a smooth, thick sauce.

7. Season carefully with sea salt and black pepper and loosen with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking. Keep warm.

8. Pan-fry the asparagus in a little oil and season.

9. Cook a poached egg to your liking.

10. Mix all of your tomato and caper salsa ingredients together and season. 

11. On a warm plate place your bubble and squeak cake, topped with the asparagus spears and poached egg with a spoon of hollandaise sauce and cracked black pepper. Drizzle the tomato and caper salsa around, and add bacon if using. Enjoy!