Bubble and Squeak Truffle Blini


For the blinis:

    • 400g leftover roast vegetables, mashed – combination of Brussel sprouts, potato, red cabbage, carrots, chestnuts, cranberries etc
    • 1 beaten egg
    • 1 tbsp plain flour
    • 1 tbsp olive oil
    • To top:

    • 8 quail eggs
    • 1 tbsp olive oil
    • 8 tsp cranberry sauce
    • 1 tsp Black Truffle Sea Salt


  1. Start by preparing your bubble & squeak mixture. Mash into a coarse mix and bind together with beaten egg and flour. Then form into equal sized balls and press into a small ring for an even blini shape. Leave to chill in the fridge on a floured tray for 30 mins.
  2. Heat some oil on a griddle or in a non-stick frying pan. Then start cooking your bubble and squeak for 3-4 mins until golden and fry your eggs.
  3. Build your canape with the bubble and squeak base, a teaspoon of cranberry sauce and top with your quail egg.
  4. Finish with a generous pinch of aromatic truffle salt on each and serve warm.