There’s this game that I play
sometimes a lot. It’s called the “and potatoes” game.
I look at an ingredient and wonder just what I can make involving said ingredient and potatoes. This does not, as you might imagine, always have a successful outcome.
Case in point: strawberries and potatoes (which, to be fair, even I thought a bit of a stretch).
I had strawberries on the brain since attending a demonstration in Bord Bia, where the charming Catherine Fulvio from Ballyknocken Cookery School talked us through a host of different ways with strawberries, which are just coming into season hereabouts.
There was strawberry millefeuille with mascarpone, strawberry shortcake, prosecco mixed with blended strawberries, and much else besides (though, frankly, the perfect strawberry doesn’t need much, other than perhaps a touch of sugar and some cream). Tellingly, there was nary a mention of spuds.