Spuds and Tatties

The world’s favourite root vegetable, the potato comes in innumerable varieties. Shapes vary from small (‘finger’) potatoes like Anya to large, round types like the King Edward. Most have pale brown skins and cream or yellow flesh, but some speciality varieties are differently coloured. ‘Waxy’ potatoes such as Charlotte are great used in salads, while ‘floury’ potatoes such as Maris Piper are ideal for mash and baking.

Older potatoes should be scrubbed well in cold water, and any eyes dug out with the tip of a peeler or a small, sharp knife. Much of the nutritional content is stored in or just under the skin, so leave it on if possible. Otherwise, peel very thinly with a potato peeler, then rinse. New potatoes just need a scrub in cold water – the skin is too thin to warrant peeling.

Keep all potatoes in a cool, dark, well-ventilated place as, if exposed to light, they’ll sprout green shoots. They should be kept in paper, rather than plastic bags, as the latter will make them go mouldy. Stored this way, old potatoes can last weeks, while new potatoes should last for a good few days.

Potatoes – you can do so much with them – boil them, roast them, bake them, mash them – even make cakes with them!  The ultimate comfort (and cheap!) food so I thought I would give you some suggestions for something new to do with them.

Black Pudding and Cheese Hash Browns – makes 4

• 500g potatoes          
• 1 teasp chopped chives    
• 1 teasp chopped parsley
• 1 egg white                    
• 125g cheese
• 4 slices of black pudding – if you don’t like this, you could omit or add some sliced sausage

Boil potatoes in their skins till just soft. Grate them into a bowl and mix in the chopped herbs. Add a pinch of salt to the egg white, beat lightly with a fork to loosen and mix with the grated potato. Divide mixture into four. Pat out each one into a circle slight larger than the pudding. Put a slice of pudding in the middle topped with a slice of cheese. Fold and shape the potatoes over the stuffing so it is fully enclosed. Shallow fry until golden. Top with a poached egg to serve.

 Baked Potato with Smoked Haddock and Mustard – serves 1 so just double up as recquired

• 1 large baking potato                150g smoked haddock       100 ml double cream
• 1 tablespoon grain mustard      chopped parsley

Put the smoked haddock in a shallow baking dish. Season the cream with mustard and parsley and a little salt and pepper and pour over the haddock. Bake in the same oven as the potato – about 20 mins. Break open the potato and scrape into a bowl and return the empty skins to the oven to crisp. Mash potato with the cream from the haddock. Flake the fish and stir into the creamed potato. Pile back into the skins and place briefly under the grill to brown.

Warm potato, spinach and parmesan salad 

• 250g waxy potatoes                                
• 2 tablespoons balsamic vinegar
• juice of a lemon
• 1 heaped tablespoon Dijon mustard          
• 6 tablespoons olive oil
• lump of parmesan                                         
• 4 rashers streaky bacon
• 3 – 4 handfuls of spinach leaves

Lower the potatoes into boiling water and cook till tender. Drain and slice thickly. Whizz the vinegar, lemon juice and olive oil with 2 heaped tablespoons of grated parmesan. Fry the bacon till crisp and cut into small strips Put the spinach in a bowl and the warm potatoes and bacon and toss lightly in the dressing.

Tattie scones are similar to potato pancakes. From my Scottish background, these scones are the perfect side with any breakfast meal and are a family favourite! Add onion, pepper, or any other spices for flavour.

• 450g cooked potatoes
• 110g self-rising flour
• 55g butter
• ½ pinch salt

Mash potatoes with flour, butter, and salt in a large bowl until a stiff dough forms. Heat a lightly greased griddle or cast iron skillet over medium-high heat. Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to a 1/2-inch-thick circle. Cut into 6 equal wedges. Working in batches, cook scones on the hot griddle until golden brown, 4 to 5 minutes per side.

Sweet potato cake

• 200 g butter, at room temperature + extra for greasing
• 500g sweet potato
• 200 g fine caster sugar
• 4 eggs, at room temperature
• 250 g flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp five spice powder
• 1 pinch of salt

Preheat the oven to 160 °C. Grease the cake tin and line with baking paper. Peel the sweet potatoes and cut into equal sized pieces. Cook in boiling water for about 15 minutes until tender. Drain and mash with the hand blender. Leave to cool to room temperature. Beat the butter with the sugar using the mixer for 5 minutes until light and airy. Add the eggs one by one. Beat well. Only add the next egg when the previous egg has been fully incorporated. Sieve the flour with the baking powder, cinnamon, five-spice powder and salt above the dough. Mix through as lightly as possible. Gently spoon the cooled mashed sweet potatoes through the mixture. Spoon the cake mixture into the cake tin. Bake the cake in the middle of the oven for about 65 minutes until golden brown and cooked. Use a skewer to check if the cake is done. Insert it into the middle of the cake. If it comes out clean and dry, the cake is baked. Leave the cake to cool on a wire tray for approx. 20 minutes. Turn out of the tin and allow to cool completely.

Cream Cheese Frosting

• 100g butter, softened
• 1 tbsp orange juice (optional)
• 100g icing sugar, sieved
• 200g full fat cream cheese

Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency. Add the cream cheese and work it in – don’t beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it’s runny, it will firm up again. It should be spreadable and not run off the cake.