Ingredients
For the beef koftas
50g/1¾oz rump steak
50g/1¾oz blue cheese
pinch chilli flakes
pinch turmeric
pinch medium curry powder
pinch cinnamon
1 tsp olive oil
For the swede and potato bubble and squeak
100g/3½oz swede, peeled, diced and cooked
100g/3½oz potato, peeled, diced and cooked
50g/1¾oz unsalted butter
salt and freshly ground black pepper
1 tsp olive oil
For the courgette gratin
1 tsp olive oil
½ red onion, sliced
½ courgette, cut into thin rounds
50ml/2fl oz double cream
salt and freshly ground black pepper
25g/1oz blue cheese
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the koftas, place the beef, blue cheese, chilli flakes and spices into a food processor and blend to form a mincemeat.
3. Shape the mince into two small sausages and thread onto two short wooden skewers that have been soaked in water for 10 minutes.
4. Heat a griddle pan until smoking. Rub the koftas with the oil and place onto the griddle to chargrill for two minutes each side, until browned.
5. Transfer to the oven and cook for five minutes, or until the koftas are cooked through.
6. To make the bubble and squeak, mash the potato and swede with the butter and season, to taste, with salt and freshly ground black pepper.
7. Heat the oil in a small frying pan over a medium heat. Add the bubble and squeak mixture and flatten down into the pan with a spatula. Fry for five minutes, until golden and crisp underneath, then turn out onto a warm plate.
8. To make the gratin, heat the olive oil in a frying pan over a medium heat. Add the onion and courgettes, and fry for 3-4 minutes to soften.
9. Add the double cream, bring to the boil and reduce the liquid volume by half, then season, to taste, with salt and freshly ground black pepper.
10. Transfer to a gratin dish, sprinkle over the blue cheese and place into the oven to bake for five minutes, until the cheese has melted and browned.
11. To serve, place the koftas on a small warm plate. Serve the bubble and squeak alongside on its separate plate and present the courgette gratin in its cooking dish.
