Bubble and Squeak, one of my fav old fashioned dishes. On Sundays I always make more roast potatoes and veg than I need so that I can make this delicious dish on Mondays. Mash the potatoes and vegetables together, salt and pepper, make either small ones or one large and cook in a frying pan. I use goose fat to fry this in until brown on each side and I top with bacon and a poached or fried egg
East India gimlet: In the Permit Room at Dishoom King’s Cross, drinks-walla Carl Brown has created a range of bottle- and barrel-aged cocktails. We recommend the Sir Jeejeebhoy, a bottle-aged old fashioned with Ceylon arrack lengthened with coconut water and orange bitters. If you can’t make it to Dishoom, try this recipe for an Indian twist on a classic gimlet. dishoom.com.