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Ingredients
Jane Strode's rainbow Chard, potato and shellfish bubble and squeak. Photo: Marco Del Grande
- 3 litres water
- 2 tbsp white wine vinegar
- Salt
- 1kg yabbies
- 100g butter
- 1 leek, washed and finely sliced
- Pepper
- 6 rainbow chard leaves and stalks, washed and chopped
- 6 large kipfler potatoes, boiled and peeled
Method
Bring water, vinegar and salt to the boil. Add yabbies and boil for three minutes. Drain and chill. Peel yabbies and reserve.
Melt butter in a large saucepan. Add leek, season with salt and pepper and cook until soft.
Add chard and cook until leaves have wilted. Add kipflers and crush with a fork.
When kipflers are warmed through, stir through yabbies and serve.
Tip: Peel yabbies as soon as they're cooked and eat as soon as possible as they can sometimes start to discolour. Prawns, bugs and other shellfish would make fine substitutes or serve a piece of fish on top of the bubble and squeak.
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