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Last year was my first time growing my own potatoes. I ordered a few heritage varieties from Seed Savers, varieties that would be difficult to find in the shops, some early and some main crop. I planted them late enough in the season so as to avoid any lingering frosts as we are prone to here in the west. They grew readily with the plentiful rain and flowered in white, yellow, and some in a glorious purple. When the leaves faded and died back it was time to harvest. It was lovely to see the children’s delight at sifting through the soil and discovering hidden potatoes, like a messy Easter egg hunt… potatoes with skins so thin that you could brush them off with your thumb. The taste of those freshly dug little earlies, with butter, ground pepper, and fat flakes of sea salt was amazing.

Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.

Ingredients

Serves: 4

Lime and horseradish prawns with egg noodles, chilli and rocket

Ingredients

Serves: 2

Crispy Chinese Pork with Sweet Chilli & Ginger

Serves: 2

This one-pot supper is perfect for families. The magical combination of pork and Bramley apples turns a simple supper into a real treat. Plus, using only one pot reduces the washing up, so everyone should be happy!