So the Great British Spud Off is on the lookout for Irish entries – they want to know who can grow most from a single spud. Plus expect seeds & spud heads aplenty at the Organic Centre Potato Day in Leitrim this weekend.
On recent media coverage of falling spud consumption following last week’s National Potato Conference and a recipe for a less than traditional way to serve potatoes, with a black bean and tomato sauce
On harvesting my crop of Dave Langford’s All Blue potatoes and on not taking food for granted
Marcel Proust had his madeleines, I have my spuds: on the Remembrance of Spuds Past, when what potatoes taste of, mostly, is other times and other places
Coming up with a winning flavour for a packet of crisps will bag somebody £1,000,000 – but it won’t be me.
A trip to Higgins Butchers in Sutton, Co. Dublin, where old school meat skills come in shiny new livery, and with an Il Valentino bakery alongside
A simple soup for simple winter eating, made with potatoes, celeriac and dried split broad beans.
A whistle-stop review of 2013 according to The Daily Spud