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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
Pickled potatoes, made with baby potatoes, carrots, onions, garlic and cider vinegar and using a recipe straight from a Mexican mama
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