Ingredients
Spud Sunday: Taking Up Smokies
I banish the memory of childhood smoked haddock with a brunch-worthy smoked haddock and potato hash, inspired by the legendary smokies from Eden restaurant
Spud Sunday: The Great Aleppo Pepper
When life (or a fellow blogger, at least) sends you aleppo pepper, you use it as an excuse to make some potato crêpes – if you’re me, that is!
Whiskey Business, Part II
Lemony apple pudding with a buttery, creamy whiskey sauce – dessert as inspired by that ultimate winter warmer-upper, the Irish hot whiskey.
Spud Sunday: No Spud Is An Island
You supply the salmon and cream cheese, I’ll supply the potatoes and together we’ll have some chowder.
Spud Sunday: Chef du Cream Cheese
The launch of Kevin Dundon’s partnership with Philadelphia cream cheese was the inspiration for a spot of cream cheese mash.
Spud Sunday: Bread For Thought
Potato upside-down bread made with soda bread dough, reminiscent of a deep-dish potato pizza or a potato focaccia but, then, not quite like either…
Spud Sunday: Neeps And Tatties
It’s the traditional Scottish combination of neeps and tatties (turnip and potato), but they’ve been put together in a somewhat less than traditional gratin form here, along with lemongrass, ginger and yoghurt.
The Mighty Borscht
Ah, borscht, the mighty Eastern soup of beetroot, cabbage, potatoes and more. It’s just the thing when the temperatures are subzero outside.
