Hot Potato!

Rachel Cullis reveals why we should stop hating on the ‘taters’ and embrace the seasonal spud

Quinoa, cauliflower rice and courgette spaghetti are now common place on the shelves of supermarkets, and have transformed the way people consume their carbs. But as the choice continues to grow and traditional carbs are now seen to be the enemy of the waistline, it is no wonder that consumption of potatoes and bread are declining year on year.

If the trend continues, a whole generation could soon be missing out on the amazing flavour, versatility and nutritional advantage of our humble common or garden spud. Just imagine a life without fries — craziness.

The seasonal spuds campaign which begins with Cornish new potatoes, aims to buck the downward curve by providing delicious recipes, inspirational blogs and lots of ‘good for you’ facts and figures to really inspire everyone to enjoy spuds again.