© J.N. Urbanski

One of the stars of the garden this year was the humble spud. To a British lass, there’s nothing more comforting than a roasted spud covered in butter, thyme and sage, evoking memories of lazy, English weekends. The erratic tones of English football commentary on the television was only interrupted by the occasional hissing and spitting of a Sunday roast in the oven, the smell of which saw us salivating slowly over the course or four of five hours. This year, we have more than we know what to do with, so will be trying to think up ways to cook this essential vegetable. As a much-maligned carbohydrate, the modern potato has a bad reputation and the term “couch potato” further conjures up negative connotations, but this vegetable is actually very nutritious. They have Vitamin B & C, thiamin, folate, phosphorus, potassium, magnesium and small amounts of iron, calcium, zinc and copper. Potatoes are the easiest vegetables to cultivate, especially if you don’t have a lot of room to spare.

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