COURSES OF NATURE

Basing your meals around seasonal ingredients is the route to realising your better-body aspirations – via a plate of guiltless carbohydrates. Our autumn foursome, from Eggleton and founder of The Potato Project Ksenia Karpenko, will reboot your physique and dish out all- day energy. Pass the peeler.

FRESH NEW POTATO SALAD & STEAK

SERVES 1 Jersey Royals, 120g Crème fraiche, 12g Juice of ¼ lemon Spring onions, 1½ Dry-aged ribeye, 10oz Rapeseed oil Salt & pepper to taste Banana shallot, ¼ Garlic, ¼ clove Cherry tomatoes, 5 Mixed leaves, 40g METHOD Place the sliced spuds in a pan of cold water and bring to boil. Simmer for 10min, checking with a knife to see if they’re tender. Once soft, drain, cool, then mix in the crème fraiche, lemon and sliced onion. Rub the steak – rich in immune-boosting zinc – with oil and fry for 180sec each side. Season and rest for 6min, frying the chopped shallot, garlic and tomato in the pan as you wait. Serve with salad leaves.

PAN- FRIED PURPLE POTATO & ONION

SERVES 4 Grass-fed butter, knob Onion, 30, chopped Bacon, 3 rashers, sliced Olive oil, dash Button mushrooms, 4 Purple Majesties, 300g Capers, 10g Red pepper flakes, 25g Fresh tarragon, 5tsp Salt to taste

SIMPLE SWEET POTATO MOZZARELLA MASH

SERVES 1 Watts Sweet potato, medium-sized Olive oil, dash Pesto, 30g Mozzarella, 30g Fresh mint and coriander, chopped Sun- dried tomato, 30g Salt & pepper to taste METHOD Rub the spud with oil and a pinch of salt. Bake at 180°C and put your feet up for an hour. Now slice lengthways and scoop the flesh into a ricer. Mix with pesto, then return to its skin. Top with mozzarella and grill. Finish with herbs and sun-dried toms, which contain 30% more heart-guarding lycopene than the raw variety. You can say ‘later tater’ to bland salads.