Coming up with a winning flavour for a packet of crisps will bag somebody £1,000,000 – but it won’t be me.
Enough with the spud-bashing, folks. Potatoes can be good for you, especially so with recipes like this for kale & dillisk mashed potatoes, a (mostly) raw food version of colcannon (raw except for the spuds, that is)
On the work of Vita, the Potato Centre of Excellence and the Irish Potato Coalition in tackling food security issues in Ethiopia and other parts of East Africa using the potato
From Jay Rayner’s new book – A Greedy Man in a Hungry World – to baked crisps from Irish start up, Veronica’s Snacks, the message this week is that food can be a complicated business
After the recent horse-meat-in-beef-burgers scandal, these homemade potato burgers seem a much safer bet
Some upcoming Dublin events that provide food for both mind & belly, including the SPUDS.ie Tastefest, promoting naturally blight resistant potatoes, and Feeding the 5000, which highlights issues of food waste
While there has been much comment lately on genetically modified potatoes, when it comes to GM, I am more about this Garlic Mash than anything else
Spud goes Swedish with some Jansson’s Temptation – a creamy gratin-style dish made with potatoes and anchovies – and also with the views of a Swedish reader, who is much exercised by how we put our spuds on display in Ireland