I don’t suppose it’s down to my influence necessarily, but a friend, the other day, did remark on how it seemed that everyone was now jumping on the potato bandwagon. You could certainly be forgiven for thinking as much based on coverage this week alone, where, hot on the heels of my own newspaper piece last week, we had Irish chef (and new dad) Neven Maguire featuring potatoes in general, and Tayto crisps in particular, on this week’s episode of his Home Chef series on RTE televison. And then, in his latest series on Channel 4, Heston Blumenthal, too, turned his gloriously scientific attention, this week, to the potato (you may be able to catch said episode of How To Cook Like Heston for a limited time here on Channel 4’s 4OD service). Triple cooked chips and Heston’s mashed spud perfection were followed by the lesser known delights of smoked potato doughnuts and potato milk jam – the latter a recipe that was right up there with the spud shake in the unusual (and, for some, challenging) spud recipes league. In other words, it had my name written all over it.