Why You’ll Like It

For The Perfect Bubble and Squeak

• What Leftovers to Use: Use cold, leftover mashed or boiled potatoes for the best texture. Leftover meats and vegetables like turkey, roast, bangers, cabbage, or sprouts are perfect additions.

• Add-Ons: Include pickles, tomatoes, or any extras you love to customize the dish to your taste.

• Rattle the Pan: Toss the mixture around the frying pan until it bubbles and squeaks, making sure it gets crispy and golden brown on both sides.

What You Need

• Potatoes (1lb/450g): Use cold, crushed boiled potatoes. Substitute with leftover mashed potatoes.

• Fat (1 tbsp): Use any butter for frying. Using duck fat or goose fat will give a richer flavour.

• Meat (4-8 rashers): Use streaky bacon, chopped or any cooked meat leftovers like roast beef, bangers, or ham finely chopped.

• Onion (1/2 cup): Use finely chopped onion for flavour.

• Cabbage (8oz/225g or 1 cup): CUse chopped cabbage or a cup of any leftover veg such as kale, peas, swede, carrots, or Brussels sprouts, finely chopped.

• Seasoning: Salt and freshly ground black pepper, to taste.

• Eggs (optional): Fried or poached eggs for serving.

Serving Bubble and Squeak

Here are some popular ways how to serve Bubble and Squeak. Serve with

• a fried or poached egg – a classic choice for a delicious and fulfilling breakfast or brunch.
• pickles, tomatoes and your favourite meat. Serve as a hearty side dish, perfect alongside roasted meats or as part of a light meal.
• with extra toppings like cheese, herbs and hot sauce.
• as part of a Ploughmans lunch served alongside cheeses, bread, and chutneys for a traditional British flair.

Health Info

• Calories: 160kcal
• Sugar: 1.9g
• Sodium: 334.9mg
• Fat: 7.3g
• Carbohydrates: 20.3g
• Fiber: 3.4g
• Protein: 4.7g

Why You’ll Like It

• Cheddar Overload: Because who doesn’t love biting into warm, gooey cheddar goodness?
• Ready in a Flash: These scones take less time to make than deciding what to order for lunch.
• Scones, but Fancy: The mustard mayonnaise gives these humble scones a gourmet twist, making you look like a pro chef—without breaking a sweat.
• Perfect for Any Time: Breakfast, lunch, snack, or side dish—these scones are basically the overachievers of the baked goods world.

Tips for the Perfect Cheese and Chive Scones

• Keep the Butter Cold: Cold butter ensures the scones stay light and flaky.
• Don’t Overwork the Dough: Mix just enough to bring everything together; overworking can result in tough scones.
• Rest the Dough: Allowing the dough to rest helps it rise better and ensures tender scones.
• Baking Time: Keep a close eye on the scones—10 minutes should be enough for a golden, perfectly baked exterior.

What You Need

• Self-Raising Flour & Baking Powder – The key to soft, fluffy scones with a beautiful rise.
• Unsalted Butter – Adds richness to the dough; cold butter creates the perfect crumbly texture.
• Cheddar & Chives – A classic flavour pairing that gives the scones a savoury, fresh bite. You could swap cheddar for Gruyère for a nutty twist or use spring onions in place of chives.
• Whole Milk & Egg – To bind the dough and give the scones a lovely golden finish when brushed on top.
• Mustard Mayonnaise – The sharp, tangy flavour balances the richness of the scones and makes for an irresistible dressing.

Variations

• Chive Mayonnaise – Stir 2 tbsp fresh chives into your mayo base for a lighter, herby alternative.

Saving The Cheddar Scones For Later

• Store Room Temperature: Now, if by some miracle you have any scones left, here’s what I do. Wrap them snugly in foil or tuck them into an airtight container—they’ll stay fresh for up to two days at room temperature. Reheat them in the oven, where they transform back into their soft, cheesy selves.
• Refrigerate: Refrigerate the mustard mayo for up to 3 days in an airtight jar.
• Freeze: You can freeze the scones after baking and simply reheat them in the oven before serving. Or a better way, whenever you need a quick savoury pick-me-up, just pop one out and toast it.

How to Serve Cheese and Chive Scones (with Mayo or Mustard)

I love serving these Chive and Cheddar Scones fresh from the oven, still warm and golden, as part of a weekend brunch or an easy afternoon snack. There’s something about that perfectly crisp edge and the soft, cheesy centre that makes them utterly irresistible.

• For a relaxed lunch with friends, I’ll slice the scones in half, layer ham and generously slather on the mustard mayo adding some extra cheddar.
• They’re also perfect alongside a bowl of hearty carrot soup or even served on their own with some pickles and chutneys for a simple yet satisfying treat.

Health Info

• Calories: 514.2
• Sugar: 2.2
• Sodium: 967.2
• Fat: 36.4
• Carbohydrates: 36.5
• Fiber: 1.4
• Protein: 10.5

What Are Mary Berry Welsh Cakes?

Imagine a treat that’s part pancake, part scone, and tinged with the buttery flakiness of a biscuit—that’s a Welsh cake. These cakes are traditionally cooked on a bakestone (or griddle) rather than baked, giving them a slightly caramelised exterior while keeping the interior delightfully soft. 

Why You’ll Like It

I loved the recipe the moment I looked at the instructions. I always say I’ll make scones for breakfast when I have more time, but I end up making pancakes because they’re faster. With this recipe, you get the best of both worlds with little compromise. 

• The Welsh sweet spot between scones and pancakes
• Stays faithful to the original ingredients of the recipe
• Easy for anyone to make—no special tools or fuss required

For the Perfect Welsh Cakes

• Cooking time may vary based on skillet thickness and heat. Ensure thorough baking without cooking too quickly.
• Welsh cakes are best served warm so plan your cooking accordingly.
• Too dry? Add an extra teaspoon of milk.
• Cakes burning but raw inside? Your pan is too hot—reduce the heat.
• No self-raising flour? Use plain flour + 1½ tsp baking powder per cup.

What You Need

Ingredients for Mary Berry Welsh Cakes

• Flour – Use self-raising flour + baking powder
• Butter – Use unsalted butter
• Sugar – Use caster sugar
• Milk – Use full-fat milk or any plant-based milk to make it suitable for dairy-free diets.
• Flavourings
  
  • Currants – You need currants that can be substituted by raisins, dried cranberries, or dried blueberries. 
  • Mixed Spice – Use Ground mixed spice or replace it with All Spice
• Egg – Use 1 medium egg.

Trends & Variations

Welsh cakes are enjoying a quiet renaissance on platforms like Instagram and Pinterest, where foodies are customising them with:

• Dark chocolate and orange zest
• Spiced apple chunks
• Gluten-free flour blends
• Savoury versions with cheese and herbs

Other popular similar recipes and variations which you might like are:

• Jam Welsh Cakes – Sandwich a thin layer of jam between two cakes or swirl jam into the dough for a twist. Perfect if you’ve got an abundance of berries to turn into homemade jam.
• Girdle Scones – These Scottish scone-like pancakes are made with buttermilk and cooked on what’s called a Scottish girdle or Irish griddle.
• Welsh Cheesecakes – These aren’t like traditional Welsh cakes. They have a pastry base, a layer of jam, and a cake-like topping.

How to Make Mary Berry Welsh Cakes

The Recipe, Step-by-Step

Here’s a simplified and engaging walkthrough of Mary Berry’s beloved recipe:

1. Mix Dry Ingredients: In a large bowl, sift together the flour and baking powder. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

2. Add Sugar, Spice, and Fruit: Stir in the sugar, spice, and currants.

3. Form the Dough: Beat the egg with the milk and mix it into a soft but firm dough.

4. Roll and Cut: Roll the dough out to about 5mm thick and use a cutter to shape into rounds.

5. Cook on a Griddle or Frying Pan: Lightly grease and heat your pan over medium-low. Cook each cake for 1–2 minutes per side until golden brown and cooked through.

6. Cool and Dust: Let them cool slightly on a rack, then sprinkle with caster sugar.

7. Serve: Serve warm with jam, butter, or clotted cream

How to Cook Welsh Cakes Without a Griddle

If you don’t have a traditional griddle (bakestone), you can still make perfect Welsh cakes using:

1. Cast-Iron or Heavy Nonstick Skillet

   • Best substitute for even heat distribution.

   • Heat on low-medium (too hot = burnt outside, raw inside).

   • Test with a small piece of dough first—it should sizzle gently, not smoke.

2. Electric Pancake Griddle (or Sandwich Press)

   • Set to medium (160–180°C / 325–350°F).

   • Cook 2–3 minutes per side, checking for a golden brown colour.

3. Oven Method (Baked Welsh Cakes)

   • Less traditional, but works in a pinch.

   • Preheat oven to 180°C (350°F) and bake on a parchment-lined tray for 10–12 minutes, flipping halfway.

4. Air Fryer Option

   • Cook at 160°C (320°F) for 4–5 minutes, flipping once.

Pro Tip:

• Avoid overcrowding the pan—cook in batches to maintain steady heat.

• If cakes brown too fast, reduce the heat and cover briefly to ensure centres cook through.

Save Welsh Cakes for Later

Make-Ahead Tips

• Prepare the dough ahead – As suggested in our tips, Welsh cakes are best eaten warm. That doesn’t mean you can’t prepare the dough in advance and cook them just before serving. The dough can be refrigerated for up to 24 hours.

• Cook ahead and reheat – Alternatively, cook the Welsh cakes ahead of time and reheat gently in a skillet or microwave before serving for that fresh-off-the-griddle taste.

Leftovers

Once cooled, store Welsh cakes:

• In an airtight container at room temperature for up to 3 days
• In the refrigerator  for up to 1 week
• In the freezer for up to 3 months.

Topical Map: Everything You Should Know About Welsh Cakes

Goes Well With

Mary Berry Banoffee Pie

Check out this recipe

Gooseberry and Rhubarb Crumble

Check out this recipe

Health Info

• Calories: 279.2
• Sugar: 15.8
• Sodium: 442.7
• Fat: 12.6
• Carbohydrates: 38.2
• Fiber: 1.4
• Protein: 4.2

Why You’ll Like It

• It’s the British favourite breakfast.
• Filling and can work as a fast lunch or dinner
• Gotta love the gravy!

For the Perfect Corned Beef Hash

1. Crispy Texture: To achieve crispy edges on the hash, refrain from stirring too frequently while cooking. Allow the mixture to brown and caramelize before flipping.
2. Eggs: Serve the hash with fried, poached, or scrambled eggs on top for a classic breakfast dish. You can also serve it with a side of avocado, salsa, or hot sauce for added flavour.
3. Adjust the Gravy: If the gravy is too thick, you can add more beef broth or water to thin it out. If it’s too thin, let it simmer for longer to reduce and thicken.  For a smoother gravy, you can strain it through a fine mesh sieve to remove any lumps or impurities before serving.

What You Need

• Butter: Use unsalted butter, but vegetable oil works well too.
• Veggies:
  • Onion: Finely chopped red or white onion.
  • Potatoes: Yukon gold or any firm yet tender potatoes. Boil or roast ahead of time, then dice for the hash.
• Herbs & Spices – Use salt and ground pepper. Chop some fresh parsley to garnish and spice a little the kedgeree.
• Corned beef – Use tinned corned beef finely chopped. While corned beef is traditional, you can also use leftover roast beef, brisket, or even cooked sausage as a delicious alternative. As a healthier option, I also use ground turkey.
• Gravy –
  
  • Pan drippings – Use pan drippings and top with butter for the gravy.
  • Flour – Use plain or all-purpose flour to thicken the gravy
  • Broth – Use beef broth or beef stock
  • Other ingredients – Add herbs or spices such as thyme, rosemary, garlic powder, or onion powder. You can also add a dash of Worcestershire sauce to add complexity or hot sauce for a spicy kick.

Save the Corned Beef Hash For Later

• Leftovers –  This hash is perfect for using up leftover corned beef from St. Patrick’s Day or any other occasion. It’s a delicious way to repurpose leftovers into a new meal.
• Freezing: You can freeze leftover corned beef hash for future meals. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It will keep well in the freezer for up to 3 months.
• Make-Ahead: Corned beef hash is a great make-ahead dish and reheat in a skillet when ready to serve. This gravy can be made in advance and stored in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving. Gravy can also be frozen for longer storage. Thaw overnight in the refrigerator before reheating.

Goes Well With

Apple Chilli Chutney

No-sugar old fashioned recipe, perfect with meats or cheese.

Apple Chilli Raisin Chutney

Steamed Vegetables: Broccoli, carrots, or green beans add freshness.

Steamed Rice: Perfect for soaking up that rich gravy.

Coleslaw: Creamy, refreshing contrast to the hearty casserole.

Health Info

• Calories: 264.5kcal
• Sugar: 1.4g
• Sodium: 1220mg
• Fat: 18.4g
• Carbohydrates: 13.7g
• Fiber: 1.3g
• Protein: 11.02g

Why You’ll Like It

• Healthy filling breakfast.
• Spiced rice, flaked haddock and jammy eggs.
• An easy recipe that you can turn into a brunch or lunch.

For the Perfect Kedgeree With Smoked Haddock

• Cook the Rice: If you don’t have cooked rice, start by cooking 1 cup of uncooked long-grain rice to yield 3 cups of cooked rice.

• Peas: If adding peas, use 1 cup. Add them before mixing in the eggs, ensuring they are cooked well but not too mushy.

What You Need

• Milk: Use whole milk or soy milk as a dairy-free alternative.
• Fish: Opt for smoked haddock or finnan haddie.
• Rice: Use 1 cup of uncooked long-grain rice to yield 3 cups of cooked rice. Basmati rice can be used as an alternative.
• Peas – a popular ingredient in traditional kedgeree- offers sweetness and texture alongside spiced rice, haddock, and eggs.  If you like to try the kedgeree with peas, add 1 cup before mixing in the eggs.
• Herbs & Spices:
  • Curry Powder: Use mild curry powder, starting with 1/4 teaspoon if you’re not a big fan. Alternatively, you can make a homemade mix with turmeric powder and garam masala.
  • Cayenne Pepper: Adjust the amount between 1/4 tsp to 1 tsp according to your taste.
  • Parsley: Garnish with chopped fresh parsley.
• Eggs: Use hard-boiled eggs, keeping the yolks slightly jammy if you prefer.
• Onion: Finely chop the onion and stir fry slowly until translucent, avoiding too much browning.
• Butter: Use unsalted butter or substitute with vegetable oil.

Goes Well With

Apple Chilli Chutney

No-sugar old fashioned recipe, perfect with meats or cheese.

Apple Chilli Raisin Chutney

Steamed Vegetables: Broccoli, carrots, or green beans add freshness.

Steamed Rice: Perfect for soaking up that rich gravy.

Coleslaw: Creamy, refreshing contrast to the hearty casserole.

Health Info

• Calories: 341.1
• Sugar: 4.8
• Sodium: 761
• Fat: 11.2
• Carbohydrates: 32.1
• Fiber: 1
• Protein: 24.5

Why You’ll Like It

• Soft and fluffy stottie bread.
• Comfort food.
• Satisfying nutritious filling.
• Childhood favourite.
• Brings back memories of Christmas when we need to reuse leftover ham.

Cooking Tips

• Cooking Lentils: Boil the split peas for 1 to 1.5 hours or until they are soft to achieve the perfect texture. Remove the ham hock before draining the lentils to avoid unwanted flavors and textures in the final dish.

• Blending: Use an immersion blender to blend the pease pudding until smooth for a creamy consistency.

• Make-Ahead Tips: After spreading the pease pudding into a bowl or ramekins, let it cool for 30 minutes at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours. Over time, pease pudding thickens naturally. If it becomes too dry, add a splash of water to make it creamy again.

Storing the Pudding

1. Make Ahead –  Prepare the pease pudding a day ahead and refrigerate. Reheat easily in the microwave or on the stovetop, ensuring to stir occasionally for even heating.
2. Storing – Store any remaining pudding covered in the refrigerator for several days. Alternatively, repurpose leftover Pease Pudding for a speedy pea soup or a delightful vegetarian dinner loaf.

Goes Well With

Stottie Sandwich

For a traditional northeastern England experience, serve your ham and pease pudding sandwiched between two halves of stottie bread. This soft and fluffy bread provides the perfect vehicle for enjoying the rich flavors of the pudding.

Check out this recipe

Stottie Bread: For a traditional northeastern England experience, serve your ham and pease pudding sandwiched between two halves of stottie bread. This soft and fluffy bread provides the perfect vehicle for enjoying the rich flavors of the pudding.

Pickles and Chutneys: Add a touch of sweetness and tanginess to your ham and pease pudding with a side of piccalilli, Branston pickle, or apple chutney. These condiments provide a delightful contrast of flavors that elevate the dish to new heights.

Health Info

To cook, you need 450g of ham hock, but since it is removed after cooking, we assume only 50g remains in the pease pudding for nutritional purposes.

• Calories: 540.4
• Sugar: 6.4
• Sodium: 625
• Fat: 13
• Carbohydrates: 83.8
• Fiber: 26.7
• Protein: 24.5