Bubble and Squeak with Ham and Avocado

"Bubble and squeak" is a traditional English dish made with potatoes and some leftover vegetables from a previous meal, usually cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is so called from its bubbling up and squeaking while it cooks.

Recipe adapted from Delicious Magazine

• 350 g Cooked medium potatoes
  
• 350 g Cooked Brussels sprouts
  
• 120 g Chopped cooked ham
  
• 2 Eggs, beaten
  
• Knob of butter
  
• 50 g Rocket salad
  
• 2 Avocados, sliced
  
• Olive oil and lemon juice, to serve
  

1. Put the cooked potatoes on a chopping board and break them up. Add the other cooked vegetables and chop it all up. Put into a bowl and add the ham, eggs and seasoning, and mix well. Roughly form the mixture into 4 large rounds.
   
2. Heat butter in a frying pan and pan-fry the cakes for about 8-10 minutes, turning once, until golden and crispy.
   
3. Divide rocket salad between 4 plates. Top each with a bubble and squeak and half an avocado. Drizzle with olive oil and squeeze over some lemon juice to serve.

Malt Extract Spelt Loaf

Malt extract is produced by mashing malt, removing the solids, and then using an evaporator to concentrate the aqueous fraction. The resulting product is a thick syrup containing sugars, vitamins, and minerals. (Encyclopædia Britannica)

Malt extract of good quality, containing an active form of diastase, is a good form of relish to take with meals. The diastase promotes starch digestion and makes a good addition to foods of the cereal order. The thick sticky form is the best because the diastase is then in an active condition. Dried malt usually will have this diastase destroyed, hence, although much more convenient to handle, it is not so good dietetically as the sticky original extract. (The Food You Crave: Luscious Recipes for a Healthy Life

• 150 ml Warm water
  
  
• 3-4 tbsp Pure dark malt extract angiesrecipes
  
  
• 2 tbsp Unsalted butter, melted
  
  
• 340 g Dinkel spelt #630 flourangiesrecipes
  
  
• 1/2 Salt
  
  
• 4 g Instant dried yeast

1. Dissolve the malt extract with warm water in pan of the bread machine. Add in melted butter and the rest of the ingredients in the given order. Select the knead-cycle and press start. You may need to adjust the dough by adding a tablespoon or water or flour at a time until the dough is tacky to the touch. Line a loaf pan, about 30cmx12cm, with parchment paper.
   
   
2. Once the cycle is complete, remove the dough and place it on the lightly floured work surface. Knead out the air and form into a loaf. Place it into the pan and cover the dough with a light damp towel. Set aside in a warm place to rise until doubled. Preheat the oven to 190C/375F. Lightly brush the top with egg wash and bake for about 35 minutes. Remove and cool on a wire rack.