Latest news with #MarisPiper
Scottish Sun
5 days ago
- 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
6 days ago
- 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
Daily Mirror
18-05-2025
- General
- Daily Mirror
Jamie Oliver urges cooks to use one type of potato for the best homemade chips
Chips are a favourite side dish for many, as they go well with almost anything you can think of. Celebrity chef Jamie Oliver tells you what's the best potato to use. Although chips aren't the healthiest food in the world, they just taste too good to pass. Celebrity chef Jamie Oliver has named the one type of potato to use to make the best homemade chips. It doesn't require a lot of expertise, but just the right potato. We all deserve cheeky cheat day, and although cooking isn't everyone's forte, making homemade chips isn't as hard as it sounds. The ingredients are so simple, and it doesn't require a lot of effort. Believe it or not, the choice of potato can change the overall taste of the product. In this case, Jamie Oliver named Maris Piper potato as the best one for this recipe. And, of course, the choice of oil and salt can also make a difference! How to make homemade chips Maris Piper potatoes have a high starch and low moisture content. These high-quality potatoes, which are also good for roasting recipes, can become super fluffy on the interior with that perfect crispiness on the outside. With a total preparation and cooking time of 40 minutes, these delicious homemade chips will be enough for a serving of four people. Ingredients: 800g Maris Piper potatoes Sunflower oil Your choice of condiment: Salt, garlic powder, cheese powder, paprika, etc. Using a large pan on a medium to high heat (unless you own a deep-fat fryer), add 8cm deep of sunflower oil. Using a thermometer, and a raw chip, let the temperature reach above 140 degrees Celsius. Once it's ready, add your peeled and sliced raw potatoes and let them cook for about eight minutes, until they become soft. Then, transfer it to a tray to cool. Turning the heat up under the oil and the temperatures reach 180 degrees Celsius, add the chips again until they have a golden brown colour. This will mean that they're crispy on the outside, but soft on the inside. Again, remove them carefully from the pan to a bowl with kitchen paper. Add your condiment of choice (salt, garlic powder, cheese powder, or paprika), shake and serve immediately. By following these simple steps and using the star of this recipe, the Maris Piper potato, you can ensure that your homemade chips will become a guest favourite. They're also available in all UK supermarkets, including Tesco, Morrisons, Sainsbury's and Waitrose, with prices starting at £1.80. Let's get cooking!
Daily Mirror
08-05-2025
- General
- Daily Mirror
Potato storage tip will help you keep them fresh for longer - and it's unusual
Storing potatoes in a cool, dark environment can prevent sprouting, but there's a lesser-known spot that can significantly prolong their shelf life as well Potatoes are notorious for sprouting prematurely. While small sprouts can be safely removed before consumption, large sprouts or green spots suggest it's time to toss the potato onto the compost heap. Contrary to popular belief, there's a lesser-known place to store potatoes that can significantly extend their shelf life. Tesco Real Food suggests storing them in a garden shed, as reported by the Express. The shed offers an ideal cool, dark environment that prevents sprouting. Plus, sheds typically have good ventilation, which is crucial for maintaining potato freshness. But what should you store your potatoes in while they're in the shed? Using a paper bag or mesh sack can minimise moisture build-up and subsequent sprouting. However, writers discovered through rigorous testing that an open cardboard box kept potatoes freshest, even after six weeks, reports Surrey Live. Just ensure the box is kept away from any dampness and, if possible, store the potatoes in a single layer. Regularly check on your spuds and discard any that have spoiled to prevent others from going bad. If you find yourself with a surplus of potatoes and aren't sure what to do with them, Poppy O'Toole's loaded potato skins recipe could be the solution. Loaded potato skins recipe Ingredients Vegetable oil Four Maris Piper, Russet, red skin or baking potatoes, scrubbed and pierced all over with a fork Salt Two tablespoons butter 100g mixed grated Cheddar and mozzarella Ground black pepper 100g diced smoked pancetta Four spring onions, thinly sliced Optional: crème fraîche, to serve Method Heat the air fryer to 170C. Rub oil all over the spuds, then sprinkle them with salt. Pop the potatoes into the air-fryer basket and cook for 20 minutes. Give them a good shake. Up the temperature to 200C and cook for a further 10 minutes, until super-crispy on the outside and the flesh is tender. Remove the potatoes from the basket and cut each one in half. Scoop the flesh into a bowl, reserving the skins, and set aside. Mix the potato with the butter and almost all of the cheese (leave enough for sprinkling just before cooking). Season with salt and pepper, then spoon equal amounts of the cheesy potato back into the skins. Sprinkle the potato skins with the pancetta and remaining cheese and return them to the air fryer. Cook at 200C for 10 minutes, until the pancetta is cooked and the skins are crispy. Remove and garnish with the spring onion and crème fraîche (if using). Delicious served with a side salad.
Daily Mirror
04-05-2025
- General
- Daily Mirror
Tom Kerridge avoids one type of potato to make the best homemade chips
UK chef and Michelin-star owner Tom Kerridge has named the best and worse potatoes to use whenever making homemade triple-cooked chips, and it all depends on the time of the year You can eat potatoes with just about everything - but one Michelin starred chef has revealed the exact way to cook the best homemade chips from scratch. They come in all shapes, sizes and varieties - from Maris Piper, baby potatoes, red potatoes and sweet potatoes. The supermarkets are filled with them, and we all have our own individual tastes. However, there's one type of potato that people have to avoid when making homemade chips, the Express reports. Top UK chef Tom Kerridge has been sharing his best tips and tricks when it comes to the kitchen. Tom, who is behind the UK's first two-Michelin star pubs, The Hand and Flowers, has also developed the best homemade recipe for chips. The secret? Choosing the right potato. During an exchange conversation with a fan on Instagram asking for the best potato for triple-cooked chips, especially if Maris Pipers aren't available, he replied: 'It's very, very difficult for triple-cooked chips because what you're trying to do is trying to find the ones with the right starch and sugar content.' The chef explained that depending on the type of potato can affect the quality and taste of the chips, which is why they aren't good during the summertime when the weather gets warmer. He explained that potatoes that are picked and used during this season have a lot of sugar, therefore, they become brown quickly before getting crisp. Tom recommended his followers to avoid using baking potatoes from the supermarket because they have too much moisture. He said: 'So you want kind of like, from a farmer's market or a fresh potato you want a white one, not a red one.' 'Red ones are normally too floury. And maybe something like a Yukon Gold is very good,' Tom continued: 'I mean, if Maris Pipers aren't available, you want to try and find yourself a white potato that's fairly, like from a farmer's market, it's dirty, like a proper spud.' In conclusion, if you want to make the best triple-cooked chips, don't use any type of red-skinned potatoes. It's also crucial to mind the time of the year you'd like to recreate the recipe, as the different seasons and weather changes can affect the type of potatoes that are available. Fans praised the chef for sharing his tips, with Finola's Cookery School commenting: 'I learn something new from Tom every time… chips in the winter from now on.' A second one, named Gail, said: 'My favourite chef. Everything he says makes sense to me. Thanks Tom,' while Templeton wrote: 'This is excellent!'
