Cook with Jamie
T here are some ingredients you just can’t do without, and certainly at this time of year it’s all about comfort, so the good old potato takes centre stage this week. You may find it hard to believe, but we’ve only had potatoes here in this part of the world for the last 400 years or so, but during that time we’ve definitely taken them to the heart of our culinary repertoire. I reckon you’ll struggle to find a Sunday roast these days that doesn’t feature a spud in some form, and what about fish and chips? Nowadays we have access to all sorts of wonderful potato varieties — large, small, waxy, floury, white, yellow, purple — so the choice is yours.
Andy Harris, editor of Jamie Magazine, feels as passionately about the humble spud as I do, so we’ve come up with these recipes to give you a few new ideas in the potato department. Don’t get me wrong — there are certainly days when you can’t beat some simple, steaming-hot and buttery mashed potato, but these recipes will show you how to embrace them as a more integral part of a dish.
First up, we’ve got a wonderfully warming potato and caulif lower curry — it’s super simple but really hits the spot and is a great base if you want to include other seasonal veg in there too. Next up we’ve done our take on Cullen skink, with mussels for an added twist. It’s a brilliant little recipe and the potatoes really help make it thick and delicious. Finally, we’ve given you an easy recipe for potato scones — they’re ultra-versatile and once you’ve had a go at making these, I promise you’ll want to try them with all sorts of different accompaniments. Get cosy and enjoy!
Potatoes pretty much fall into two categories – waxy and floury. Waxy ones are firm, smooth and fantastic for boiling and for bulking up salads, whereas floury spuds have thicker skins and are best suited to roasting, baking and mashing. They’re all gorgeous!