Latest news with #MarisPiper
Wales Online
12-06-2025
- General
- Wales Online
Chef shares recipe for 'taste of the summer'
Chef shares recipe for 'taste of the summer' - potato ice cream Poppy recommends serving the ice cream with bacon Poppy O'Toole with her ice cream A food expert claims there is a new taste of the summer that easy to make at home - potato ice cream Rising culinary star Poppy O'Toole has unveiled her new recipe - Maris Piper Potato Ice Cream. Poppy says Maris Piper potatoes are perfect for making ice cream thanks to their naturally fluffy texture, but any white potato will do the trick. Michelin-trained Poppy has elevated her Potato Ice Cream recipe with a topping of maple bacon and for those seeking a veggie alternative, Poppy also suggests topping the ice cream with crispy potato sticks. Savoury ice creams are fast becoming a credible new direction in dessert-making – with chefs and home cooks alike experimenting with ingredients like beetroot, miso and olive oil. Poppy said: 'People might know me for my roasties, but now it's time for potato-based desserts to enter the chat. Sounds a bit wild, I know – but trust me, it works. I've always loved showing how everyday ingredients can surprise you, and teaming up with Ocado gave me the perfect excuse to finally master the art of potato ice cream. Maris Pipers give it that velvety, creamy texture while keeping the sweetness in check, and topped with a bit of maple bacon or potato sticks? You're in summery dessert heaven. Unexpected, unapologetic, and absolutely delicious.' Nicola Waller, Buying Director at Ocado Retail said: 'This recipe is a brilliant example of how experimenting with unusual flavour combinations and ingredients is creating bold, surprising takes on everyday classics. Who better to bring this trend to life than Poppy – the queen of potatoes – who's developed this potato ice cream recipe just for us. It's fun, unexpected, easy to make, and totally delicious.' Recipe: Maris Piper Ice Cream available at Ingredients: 2 large Maris Piper potatoes 1 x 397g tin of sweetened condensed milk 400ml double cream 1 tsp vanilla extract 1 pinch of salt Serving suggestions:Top with either: Maple bacon (recipe below) Ready salted potato sticks (for a veggie option) Method: Heat the oven to 220C / 200C fan / gas 7. Pierce the Maris Piper potatoes all over with a fork and roast them directly on the oven rack for about 1 hr, until completely tender. Once cool enough to handle, slice in half and scoop out the flesh. Push 250-270g of the potato through a fine sieve using a spatula (or your hands if you don't mind getting messy!) until smooth, then let it cool completely. Stir the mashed potato into the condensed milk until fully combined. In a separate bowl, whisk the double cream and vanilla to medium-stiff peaks. Gently fold the potato mixture into the cream mixture with a pinch of salt, being careful not to knock too much air out. Spoon into a container (such as a loaf tin or large Tupperware) and freeze for 6–8 hrs, or overnight if possible. Remove from the freezer 15–20 mins before serving to soften. Scoop into cones or bowls and finish with your chosen topping. Maple Bacon (optional topping):For that salty-sweet crunch Ingredients: 2 tbsp maple syrup 1 tbsp light soft brown sugar 3 strips of unsmoked streaky bacon Article continues below Method:
North Wales Live
12-06-2025
- General
- North Wales Live
Chef shares recipe for 'taste of the summer'
A food expert claims there is a new taste of the summer that easy to make at home - potato ice cream Rising culinary star Poppy O'Toole has unveiled her new recipe - Maris Piper Potato Ice Cream. Poppy says Maris Piper potatoes are perfect for making ice cream thanks to their naturally fluffy texture, but any white potato will do the trick. Michelin-trained Poppy has elevated her Potato Ice Cream recipe with a topping of maple bacon and for those seeking a veggie alternative, Poppy also suggests topping the ice cream with crispy potato sticks. Savoury ice creams are fast becoming a credible new direction in dessert-making – with chefs and home cooks alike experimenting with ingredients like beetroot, miso and olive oil. Poppy said: 'People might know me for my roasties, but now it's time for potato-based desserts to enter the chat. Sounds a bit wild, I know – but trust me, it works. I've always loved showing how everyday ingredients can surprise you, and teaming up with Ocado gave me the perfect excuse to finally master the art of potato ice cream. Maris Pipers give it that velvety, creamy texture while keeping the sweetness in check, and topped with a bit of maple bacon or potato sticks? You're in summery dessert heaven. Unexpected, unapologetic, and absolutely delicious.' Nicola Waller, Buying Director at Ocado Retail said: 'This recipe is a brilliant example of how experimenting with unusual flavour combinations and ingredients is creating bold, surprising takes on everyday classics. Who better to bring this trend to life than Poppy – the queen of potatoes – who's developed this potato ice cream recipe just for us. It's fun, unexpected, easy to make, and totally delicious.' Ingredients: 2 large Maris Piper potatoes 1 x 397g tin of sweetened condensed milk 400ml double cream 1 tsp vanilla extract 1 pinch of salt Serving suggestions: Top with either: Maple bacon (recipe below) Ready salted potato sticks (for a veggie option) Method: Heat the oven to 220C / 200C fan / gas 7. Pierce the Maris Piper potatoes all over with a fork and roast them directly on the oven rack for about 1 hr, until completely tender. Once cool enough to handle, slice in half and scoop out the flesh. Push 250-270g of the potato through a fine sieve using a spatula (or your hands if you don't mind getting messy!) until smooth, then let it cool completely. Stir the mashed potato into the condensed milk until fully combined. In a separate bowl, whisk the double cream and vanilla to medium-stiff peaks. Gently fold the potato mixture into the cream mixture with a pinch of salt, being careful not to knock too much air out. Spoon into a container (such as a loaf tin or large Tupperware) and freeze for 6–8 hrs, or overnight if possible. Remove from the freezer 15–20 mins before serving to soften. Scoop into cones or bowls and finish with your chosen topping. Maple Bacon (optional topping): For that salty-sweet crunch Ingredients: 2 tbsp maple syrup 1 tbsp light soft brown sugar 3 strips of unsmoked streaky bacon Method: Heat oven to 200C / 180C fan / gas 6. Mix the maple syrup and sugar in a small bowl. Lay bacon on a lined baking tray, brush with half the maple mixture, and bake for 15 mins. Flip, brush with the remaining mixture, and return to the oven for another 10 mins. Let cool, then slice into small pieces to sprinkle on top.
Daily Mirror
12-06-2025
- General
- Daily Mirror
Air fryer chef's roast potato recipe with simple rule for crispy results
Roast potatoes are an essential part of any Sunday roast, but they can be tricky to get right. A top chef has shared his simple air fryer recipe that promises perfect roasties every time Roast potato recipes are plentiful, but few promise a quick cooking time without sacrificing taste. However, with the aid of an air fryer, it's simple to achieve the ideal combination of both and yield crispy results. In this recipe, Philips' Airfyer chef Martin Senders unveiled his fail-safe method for scrumptious roast potatoes. Whether you're planning to pair them with a meticulously prepared joint of roast beef or a quiche for a summer spin, Martin's recipe guarantees just 45 minutes of cooking time. He revealed that the secret is as much in the technique as it is in the ingredients, and highlighted the common culinary blunder many commit which leads to soggy potatoes. How to cook roast potatoes in an air fryer The ingredients required for tasty and crispy roast potatoes are minimal and can be adapted to various flavour profiles, reports the Express. Martin's recipe requires a blend of floury potatoes like Maris Piper or King Edward, coupled with a mix of salt, fresh rosemary, onion and garlic powder, pepper, and specific amounts of beef or duck fat. Ingredients 1.4kg floury potatoes Two tsp salt 100g beef/duck fat One tsp onion powder One tsp garlic powder One teaspoon of baking powder Two pinches of pepper, freshly ground Method The initial step to flawless roasties is to boil the peeled and quartered potatoes. Fill a large pot with water and set it on high heat. Once the water hits boiling point, turn down the heat to let it simmer, then thoroughly mix in the salt and stir in a teaspoon of baking powder until it's fully dissolved. Pop the potatoes into the pan and let them bubble away for about 10 minutes or until they're fluffy on the outside. Martin advised: "While the potatoes are cooking, add your fat of choice into the saucepan and add the onion and garlic powders and pepper. "Heat the mixture over medium heat, stirring occasionally. Take care to remove it from the heat as soon as the onion and garlic powders are slightly browned." He went on to say: "Once cooked, drain the potatoes. Do not rinse them at any point and let them rest for two minutes." Martin pointed out that rinsing the potatoes is a blunder many commit, resulting in roasties that don't have that sought-after crunch. After the potatoes have had a chance to rest, chuck them into a large bowl and lavish them with the infused fat. He suggested giving the potatoes a gentle toss to ensure they're well coated with the fat. The next move is to pop them into the Airfryer basket and blast them at 180C for 16 minutes, shaking them just the once during the cook. Then crank up the heat to 190C and give them another 20 minutes. Once they're done, lay the potatoes out on a big serving dish and let them sit for a minute. Sprinkle with fresh rosemary and they're ready to be served.
Scottish Sun
29-05-2025
- Entertainment
- Scottish Sun
We better watch we don't sleepwalk into another potato famine, says expert
'I'm not a betting man, but if I was, my money would always be on the pathogen' SPUD WARING We better watch we don't sleepwalk into another potato famine, says expert Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THE United Nations International Day of the Potato is celebrated today - but boffins fear the humble spud is under global threat. Experts at the renowned James Hutton Institute, that researches land and crops from its centres in Dundee and Aberdeen, will mark the occasion by discussing the pressures facing mass potato production. 4 Professor Ingo Hein from the James Hutton Institute. 4 Matt Damon in the 2015 hit film The Martian. 4 Matt Damon growing potatoes on Mars in the film The Martian. And there are serious topics to discuss as spuds feed two thirds of the eight billion people on planet Earth. Chief Features Writer MATT BENDORIS speaks to professor Ingo Hein, Head of Potato Genetics, at The James Hutton Institute. WHEN people tell Professor Ingo Hein there could never be another potato famine like the one that killed a million people in the 19th Century, he remarks: 'And many thought they'd never be another pandemic.' The devastating disease - known as the blight - struck Ireland in 1845 leading to mass starvation. It was caused by the arrival of a pathogen - a microorganism that causes disease - called Phytophthora infestans that saw crops fail all across the Emerald Isle. Professor Hein said: 'And it wasn't just Ireland as crops failed on the West Coast of Scotland too. 'Ireland's population has never recovered as so many died or immigrated. They had eight million people before the 1840s but they have never reached that number again.' Three years ago the United Nations decided to launch the International Day of the Potato as so much of the world - especially developing countries - rely on the humble tattie to feed their populations. Professor Hein, who has been at the Scottish Institute since 1999, explains: 'Potatoes are the only main crop that has all the amino acids of life. 'So if you eat potatoes with butter, you're sorted. You literally have everything the body needs. 'Sure, it might not be the best diet in terms of diversity, but you can live off of it. 'That's why it was so popular in Ireland. It was the only crop they could afford to feed themselves.' He adds: 'It's also likely that if man ever gets to Mars, that will be the first crop grown there - just like in the Matt Damon movie The Martian. 'That's because potatoes need seven times less water to grow than cereals, but converted into calories they are much more efficient.' But one of the UK's favourite potatoes, the King Edward - first grown in 1902 - hasn't changed its genetic make-up in over a century, along with the Maris Piper - introduced to the UK in 1966. And Professor Hein believes that makes them vulnerable to a new disease in the same way Covid became the first pandemic since the Spanish Flu which killed an estimated 50 million people from 1918. He said: 'I'm not a betting man, but if I was, my money would always be on the pathogen. 'You've seen it with Covid. There was a pathogen, we had vaccines, they protected against it, and then the pathogen changed. 'It's exactly the same with diseases that affect potatoes. Because the way we have to grow potatoes on a large scale, it's an easy scenario for a pathogen to actually gain a foothold, adapt, and then have a negative impact. 'They are mainly spread by aphids which are wind-dispersed. So it doesn't know any boundaries. It will jump from one country to the next country.' The Professor believes that all the advancements in chemicals and pesticides are not the answer, insisting natural genetics is the key. He said: 'Here at the Institute in Dundee we have the Commonwealth Potato Collection. 'Many don't look like potatoes, but they are potatoes. And they really have the diversity that we need to protect the crops from pathogens and pests. 'But also from a changing environment, which the potato is ideal for, because it actually grows on every continent apart from Antarctica. 'So it's incredibly versatile and can be adapted. But the key really is in the wild species of potato. And that's what we are tapping into.' He adds: 'We can even breed them to be really nice looking potatoes. So they will have all the resistances, but will be different to Maris Piper. But still just as tasty.' The James Hutton Institute is now working towards establishing a National Potato Innovation Centre, which aims to harness the combined strengths of research and industry across the UK to future-proof potato as a crop. They are also trying to come up with ways to combat nematodes - parasitic worms that have hit parts of Scotland's potato production. Professor Hein, 51, said: 'Once your land is contaminated with these nematodes, you cannot grow seed potatoes - which is the first stage of production - on your land. So we're actually losing land at a rapid rate. 'The Scottish Government has recognised this issue and they've put funding in to try and address this.' But while the UK may be able to navigate another famine by importing more from India and China - the biggest potato producers in the world - he believes not so well off nations will suffer. He said: 'Potatoes are a huge staple food in Africa, Asia and South America, so many of these places would struggle and there would be really bad consequences. 'Many people just don't think about the potato as it's such a huge part of our daily life and is plentiful, but we must make sure they remain that way.'
The Herald Scotland
28-05-2025
- Lifestyle
- The Herald Scotland
Sizzling weather makes 2025 year of the midweek BBQ
This is a recent trend, coinciding with our recent warmer summers, with more than half (53%) admitting they enjoy a BBQ Tuesday to Thursday more often than they did two years ago. Lighting up the BBQ midweek isn't the only way our summer dining habits are changing as 42% of those surveyed saying they are eating less animal meat during the week more than they did in 2023. GP and influencer Dr Divya Sharma, aka 'Doctor Bowl's' - 'Beyond Burger Bowl' recipe (Image: Cover Images) Meanwhile more than half (58%) said they now cook healthier dishes, with 47% reporting that having plant-based options on the menu is important to them, and a similar number agreeing cooking plant-based meat on a barbecue supports a balanced lifestyle. Ellie Stevens, Senior Brand Manager GB at Beyond Meat said: 'Midweek BBQing gives a great excuse to get outside and create delicious plant-based meals.' As for our favourite plant-based meal to cook on the barbie? It's corn on the cob that is our choice by a mile, with 51% saying they love cooking it. Vegetarian kebabs (32%) are second, with a plant-based burger third (31%). Ellie adds: 'Whether you're entertaining friends or looking for a quick al fresco dinner, our products are easy to cook on the barbecue, helping you cater for carnivores, vegans and flexitarians alike to deliver all the taste, with none of the worries.' To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl' has shared her favourite recipe. 'Al fresco cooking is a brilliant way to get out in the fresh air, connect and experiment with plant-based foods in a new and exciting way,' she explains. 'Plant-based meat, such as the Beyond Burger. are high in protein and lend themselves to a whole host of mid-week dishes beyond the traditional bun.' Her 'Beyond Burger Bowl' is made with Beyond Meat patties, roasted potatoes, and a vibrant salad - perfect for healthy midweek eating. The recipe is below: Ingredients (Serves 2) · 2 Beyond Burger patties · 1 Maris Piper potato, cubed · 1 tsp chilli flakes · 1 tbsp olive oil · Handful of lettuce leaves · 2 large tomatoes, chopped · Cucumber, sliced · 1 tbsp red onion, finely chopped · ½ avocado, cubed For the dressing: · 1 tbsp mayonnaise · 1 tbsp tomato ketchup · 1 tsp mustard Method
