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
A simple soup for simple winter eating, made with potatoes, celeriac and dried split broad beans.
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)
Potatoes roasted with green beans and garlic, tossed in a simple lemon and mustard dressing
It was all about the spud in Wicklow last Friday, with a visit to the Brady potato farm & a potato cookery session – including these grilled potato skewers – with Catherine Fulvio in Ballyknocken
National Potato Day is on the way again and, by way of bringing some colour to the event, I have some Canarian salt wrinkled potatoes with spicy mojo rojo and mojo verde sauces
Presenting recipes for red hot roasties & burnt tomato and chilli jam from The Jewelled Kitchen by Bethany Kehdy, her Middle Eastern cookbook launched this weekend at the London Food Blogger Connect conference
It’s St. Patrick’s Day, so you want green & you want spuds, right? In that case, meet spudakopita – an Irish take on the Greek classic of spanakopita, with spinach, potatoes and some surprisingly Irish feta-style cheese.