Mastering the Art of Air-Frying: Perfectly Roasted Potatoes

When it comes to comfort food, few dishes can rival the satisfaction of crispy, golden roast potatoes. Whether as a side dish for a Sunday roast or a delightful accompaniment to any meal, roast potatoes hold a special place in many culinary traditions. 

And now, with the advent of air fryers, achieving that perfect crunch has become even easier. Join me as we delve into the art of air-frying roast potatoes, ensuring every bite is a delicious delight.

Choosing the Right Potatoes:

First things first, selecting the right potatoes is crucial. Look for starchy varieties such as Maris Piper, King Edward, or Russets. These types of potatoes have a higher starch content, which helps achieve that fluffy interior and crispy exterior we crave.

Preparation is Key:

Start by washing and peeling your potatoes, then cut them into evenly sized chunks. This ensures uniform cooking and browning. Once cut, give them a thorough rinse to remove excess starch. Afterward, pat them dry with a kitchen towel to promote crispiness.

Parboiling for Perfection:

Parboiling your potatoes before air-frying is a game-changer. This step partially cooks the potatoes, allowing for a fluffy interior while ensuring the exterior crisps up beautifully. Simply place the potato chunks in a pot of boiling water for about 5-7 minutes, then drain and let them cool slightly.

Seasoning Sensation:

Now, let's talk about seasoning. While the classic combination of salt and pepper is always a winner, don't be afraid to experiment with herbs and spices. Rosemary, thyme, garlic powder, or paprika can elevate your roast potatoes to new heights. Toss the parboiled potatoes in your chosen seasoning along with a drizzle of olive oil, ensuring each piece is well coated.

Air-Frying Technique:

Preheat your air fryer to around 200°C (400°F). Once preheated, carefully place the seasoned potato chunks in the air fryer basket, making sure they're in a single layer with space between each piece. This allows for proper air circulation, resulting in even cooking and crispiness. Cook the potatoes for approximately 20-25 minutes, shaking the basket halfway through to ensure they cook evenly.

Finishing Touches:

Once the potatoes are golden brown and crispy, remove them from the air fryer and transfer them to a serving dish. Sprinkle with a pinch of sea salt for that final burst of flavor. Garnish with fresh herbs if desired, and serve hot alongside your favorite main course.

Conclusion:

With the magic of air frying, achieving perfectly roasted potatoes has never been easier. By following these simple steps – from selecting the right potatoes to seasoning and air-frying technique – you'll be able to impress your friends and family with irresistibly crunchy roast potatoes every time. So, fire up your air fryer, and get ready to enjoy the ultimate comfort food experience. Happy cooking!

A Chip Off the Old Block? A Culinary Face-Off: British Chips vs. American French Fries

When it comes to beloved comfort foods, few can match the universal appeal of crispy, golden potatoes. Whether you call them chips or fries, these starchy delights hold a special place in the hearts (and stomachs) of people worldwide. 

However, delve a little deeper into the culinary landscape, and you'll discover that British chips and American French fries, while seemingly similar, boast distinct characteristics that set them apart.

 Let's embark on a flavourful journey to explore the nuances that differentiate these two beloved potato creations.

The Brit's Classic: Chips

In the United Kingdom, the term "chips" conjures up images of thick-cut, chunky potatoes, fried to perfection until they achieve a crispy exterior while retaining a soft, fluffy interior. British chips are traditionally made from floury potatoes like Maris Piper or King Edward, which offer a substantial texture and absorb just the right amount of oil during frying.

One of the distinguishing features of British chips is their larger size. Unlike their American counterparts, which often come in slender strips, British chips are substantial, offering a satisfying bite with each mouthful. They're typically served hot and generously seasoned with salt, ready to be enjoyed on their own or paired with classic accompaniments like malt vinegar or mushy peas.

Across the Pond: American French Fries

On the other side of the Atlantic, French fries reign supreme. Despite the name, these crispy delights are quintessentially American, having been popularised and perfected in the United States. American French fries are characterised by their slender, uniform shape, achieved by cutting the potatoes into thin strips before frying.

The choice of potato variety for French fries in America often leans towards the russet or Idaho potato, known for their high starch content and ability to develop a crispy exterior when fried. Unlike British chips, which are typically thicker and retain more of the potato's natural flavour, American French fries tend to be crispier and may have a lighter, fluffier interior.

The Crisp Factor: Texture Matters

Texture plays a pivotal role in distinguishing between British chips and American French fries. While both are fried to achieve a satisfying crunch, British chips tend to have a thicker, more substantial texture, offering a contrast between the crispy exterior and the soft, pillowy interior. In contrast, American French fries often prioritise a uniform, crispy texture throughout, with a thinner profile that maximises surface area for optimum crunchiness.

The Flavour Profile: Seasoning and Accompaniments

Another key point of divergence lies in the flavor profile and accompanying condiments. British chips are renowned for their simplicity, often seasoned with a generous sprinkling of salt or accompanied by traditional condiments like malt vinegar, ketchup, or mayonnaise. 

In contrast, American French fries embrace a wider array of flavors, ranging from classic salt and pepper to gourmet variations like truffle oil or chili seasoning. Additionally, American French fries are commonly paired with dips such as ketchup, mustard, or creamy sauces like ranch or aioli.

Conclusion: A Tale of Two Potato Classics

In the timeless debate of British chips versus American French fries, both sides have their loyal proponents. Whether you prefer the hearty satisfaction of British chips or the crispy allure of American French fries ultimately boils down to personal taste. 

While the differences between these two potato classics are evident, one thing remains constant, their ability to bring joy and comfort to food lovers around the world, one delicious bite at a time. So, the next time you find yourself craving a savory potato treat, consider embarking on a culinary adventure to explore the nuanced delights of British chips and American French fries. After all, there's no wrong choice when it comes to indulging in the simple pleasures of fried potatoes.

Potatoes, Sir, Madam? How do you want your potatoes prepared?

A recent survey has learned the nation’s most popular potato dish is facing challengers for top position. The UK voted overall for roasties as the spud of choice. But! Could they soon be ‘chipped’ at the post by another dish?  

When asked about their favourite type of potato dish, 26% of participants across the UK voted for roast potatoes, but chips were a very close second with 25% of the vote. 

Despite an estimated 50 million portions of roasties being consumed in the UK at Christmastime alone, are times changing and will National Chip Day soon become a calendar highlight?  

Looking to create the ultimate hierarchy of spud dishes, Seasonal Spuds, an initiative backed by the UK’s leading potato producer Branston, commissioned a special YouGov survey of over 2,000 members of the public. Seasonal Spuds was rather shocked to find roasties and chips almost on a par with each other.

And equally interesting, there were also marked differences across the regions and nations. In Scotland, chips came out on top, with 28% of the vote, while roasties and mash were in joint second with 19% each. 

Chips and mash were joint top in Northern Ireland with 24% of the vote each, while roasties came in third with just 16%. Roasties were top in Wales with 25%, while mash came in second with 23% and chips were one point behind.   

Lucia Washbrook, Branston's sales & marketing director said: “We set out to establish the true hierarchy of potatoes, as voted for by the nation and we found some interesting results. While we thought roast potatoes would be placed highly, we didn’t expect chips to be so close behind. 

"We were also intrigued and surprised by some of the geographical differences. Not only did we see variation across the nations, but there also seems to be a bit of a split across the English regions. For example, Yorkshire and Humber were split between chips and mash and the Midlands was divided with East Midlands voting roasties and West Midlands favouring chips. 

“The top three definitely stood out in the voting, while jacket potatoes sat firmly in the middle tier throughout. Other potato dishes like parmentier, saute, dauphinoise and hasselbacks were ranked considerably lower. One thing that was unanimous though was the nation’s overall love of potatoes, only 2% of all people surveyed said they didn’t eat spuds at all.” 

The final hierarchy as decided by the UK is: 

1.    

Roast potatoes - 26% 

2.    

Chips/ fries - 25% 

3.    

Mashed potatoes - 17% 

4.    

Jacket potatoes - 11% 

5.    

Dauphinoise - 6% 

6.    

Boiled/ steamed - 4% 

7.    

Potato wedges - 3% 

8.    

Sauté - 1% 

9.    

Hasselback - 1% 

10. 

Parmentier - 1% 

For more information on Branston visit www.branston.com.

For more information on Seasonal Spuds visit https://www.seasonalspuds.com.

That's Food and Drink would also like to thank Seasonal Spuds for sending us some delicious recipes to share with our readers:-

Summer Loaded Fries

This healthier version of loaded fries was created by Luke Willcox of the New Product Development team.

Ingredients

600g potatoes, peeled

1.5 tbsp olive oil

1 tsp dried thyme

1 slice back bacon

100g feta, crumbled

For the salsa

1 corn on the cob

1 tomato, seeds removed, roughly chopped

1/2 avocado, roughly chopped

Juice 1 lime

2 spring onions, finely chopped

For the yogurt dressing

90g low-fat plain yogurt

1/2 tsp ground cumin

Zest 1 lime

Method

1

Slice the potatoes into thin fries. Soak in water for 30 minutes to remove the starch, then dry thoroughly. Meanwhile preheat the oven to 200ºC / Fan 180ºC / Gas 6.

2

Toss in the olive oil and dried thyme. Spread out on a baking sheet lined with greaseproof paper and bake in the oven for 40 minutes, or until cooked through and golden.

3

Cook the bacon under a hot grill until crispy and set aside. Once cool, crumble into small pieces.

4

To make the salsa, cook the corn on the cob in salted boiling water for 6 minutes. Drain and dry then cook over a hot griddle for around 8 minutes, turning frequently, until starting to char.

5

Remove from the griddle and allow to cool. Use a sharp knife to slice the corn from the cob. Mix with the chopped tomatoes, avocado, spring onion and lime juice. Set aside.

6

To make the yogurt dressing, mix together all of the ingredients and pour into a serving bowl.

7

Remove the fries from the oven. Scatter over the cheese and place back in the oven for 5 minutes.

8

Remove from the oven, drizzle over some of the yogurt dressing and scatter over the salsa and the crispy bacon.

9

Serve the rest of the yogurt dressing in a bowl alongside the fries.

Triple Cooked Chips

This recipe was also created by Luke Willcox

Ingredients

1kg Maris Piper potatoes, peeled and cut into chunky chips (approx. 2cm diameter)

Groundnut or rapeseed oil

Sea salt

Method

1

Put the cut chips into a bowl under running water for 5 minutes to remove excess starch.

2

Tip them into a pan and cover with cold water then add a good pinch of sea salt. Bring to the boil and simmer for around 15 - 20 minutes, until they’re tender.

3

Carefully remove the boiled chips and place them on a cooling rack to dry out. Then place the rack in the freezer for at least 1 hour to remove more moisture.

4

Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130ºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

5

Put the chips on a cooling rack and place in the freezer for at least an hour.

6

Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden brown (approximately 7 minutes). Drain and serve immediately sprinkled with salt.

7

Tip: If you don’t want to cook and serve immediately, the chips can be kept in the fridge for up to three days after step 5.

Poutine

Poutine is a Canadian street food dish which is very popular in Canada.

Ingredients for poutine

500g large white potatoes (such as Maris Piper)

200g cheese curds (or buffalo mozzarella)

400ml gravy, beef or onion, either a readymade gravy or homemade.

Ingredients for homemade gravy

Leftover juices from a roast beef joint or a mixture of beef bones and 150ml water

1 onion

1 bay leaf

1 tbsp plain flour

400ml good quality beef stock

2-3 sprigs of either rosemary or thyme plus 2 sprigs of thyme to finish

Salt and pepper

Method

1

If you’re using beef bones from your butcher, put them in in 100-150ml of water. Add the chopped onion and fresh herbs to your liquid. Bring to the boil and discard the bones and over a medium heat, stir in 1 tbsp of plain flour. Keep stirring until you’ve cooked the flour out and it’s all combined with the juices. Add a couple of sprigs of fresh thyme and season. Add approximately 400ml of good quality beef stock. Keep on the heat and simmer stirring regularly until thickened up.

2

Bring a large pot of salted water to the boil and preheat the oven to 220°C / Fan 200°C / Gas 7 .

3

Keeping the skin on, slice the potatoes lengthways into 1cm slices then cut into sticks (chips).

4

Cook the chips in the boiling water for 5 minutes then drain.

5

Line a large baking tray with parchment paper and spray with little a light oil spray.

6

Place the chips onto the baking tray in a single layer, season and spray all over with the light oil. Cook in the preheated oven for 25 minutes giving them a shake half-way through or until golden and crispy.

7

Make sure the gravy is at boiling temperature or piping hot.

8

Transfer the chips to a serving dish, break the cheese curds (or mozzarella) into small chunks, place them on the chips and pour over the hot gravy.

Seasonal Spuds are ideal for Veganuary

At Seasonal Spuds, their aim is to share their obvious and very genuine passion for potatoes and provide ideas and inspiration to help you get the best out of them. 

There are two aspects to the seasonality of our spuds here in the UK. The first is about celebrating the arrival of our freshly harvested new season crops. The second is about welcoming the changing of the seasons with different flavours, textures and food combinations so that you can enjoy spuds in a myriad of interesting ways throughout the year. Try our favourite seasonal potato recipes and get potato cooking advice from the experts.

And as the not-so-humble potato was introduced to Britain by Sir Thomas Harriot in 1586 (that's nearly 440 years ago) the potato has made itself very comfortably at the heart of the British diet. And it's an ideal ingredient for vegan meals, so is a wonderful menu item for Veganuary dishes, especially for those who haven't yet tried their hands at vegan cooking and dining.

And Seasonal Spuds have invited That's Food and Drink to share some exciting recipes for you to try for Veganuary, using sweet potatoes.

Sweet Potato Waffles, created by Emma Hatcher.

Ingredients

1 large, sweet potato (300g)

300ml almond milk

1 tablespoon apple cider vinegar

3 tablespoons olive oil, plus extra for cooking

180g gluten free plain flour

1 ½ teaspoons baking powder

3/4 teaspoon sweet smoked paprika

2 spring onions, finely sliced

Small bunch dill, finely chopped

Small bunch parsley, finely chopped

Sea salt and freshly ground black pepper

For the spinach

2 tablespoons olive oil

400g frozen spinach, defrosted and drained

¼ teaspoon grated nutmeg

1 tablespoon dairy-free butter

Sea salt and freshly ground black pepper

Dairy-free crème fraîche, sour cream or yogurt, to serve

Method

1

Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.

2

Pour the milk into a jug and stir through the apple cider vinegar. Leave to one side for 5 minutes, then stir in 3 tablespoons of olive oil.

3

Sift the flour, baking powder and smoked paprika into a large bowl, then stir through the chopped herbs. Make a well in the centre of the flour mix and pour in the milk mixture.

4

Mash the sweet potato flesh well with a fork, add to the batter and whisk to combine.

5

Preheat a waffle maker and brush with a little olive oil. When ready, pour the batter into the waffle maker and cook for 6 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.

6

While the waffles are cooking, prepare the spinach. Add the oil to a pan and place over a medium heat. When glossy, add the spinach and cook gently until warmed through.

7

Add in the nutmeg and dairy-free butter and season well. Serve alongside the waffles with a few dollops of dairy-free crème fraîche, sour cream or yogurt.

Sweet Potato Tortilla,  recipe created by Luke Willcox - New Product Development team.

Ingredients

1 medium sweet potato, peeled and cubed

1 small red onion, finely diced

2 tbsp olive oil

1/2 tsp oregano

250g chickpea or gram flour

250ml water

50g vegan cheese, cubed

1 roasted red pepper, from a jar, roughly chopped

Method

1

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Place the cubed sweet potato and diced onion on a baking tray and toss with 1 tablespoon of the olive oil and oregano. Season with sea salt and freshly ground black pepper. Cook in the oven for 25-30 minutes, or until tender.

2

Whisk together the chickpea flour with the water, adding a pinch of sea salt. When the sweet potato is cooked combine with the chickpea flour mix and the vegan cheese and roasted pepper. Season to taste.

3

Preheat the grill. Heat the remaining olive oil in a skillet or oven-proof pan. Fry on the hob over a medium heat for 5 minutes or until browned and bubbles are beginning to appear on the surface. Place under the grill and cook the top until browned and puffy. Leave to cool for 10 minutes before removing from the pan and slicing into wedges. Serve with a side salad.

Sweet Potato Burritos,  recipe created by Laura Higgins .

Ingredients

For the dressing

1 large avocado, chopped

1 garlic clove, chopped

Juice 1 lime

2 tbsp olive oil

2 tbsp coconut yoghurt

Pinch cayenne pepper

For the sweet potato & assembly

600g sweet potato, peeled and cubed

2 tbsp olive oil

1 tsp oregano

1/2 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

4 tortilla wraps

100g warm cooked wild rice

100g warm cooked kidney beans

2 spring onions, finely sliced

Method

1

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Place the cubed sweet potato on a baking tray and toss with the olive oil and spices. Season with sea salt and freshly ground black pepper. Cook in the oven for 25-30 minutes, or until tender.

2

To make the dressing, whizz together all of the ingredients in a small food processor or with a hand blender, until smooth. Season with sea salt and freshly ground pepper. Add a little water until you achieve the consistency you want, a tablespoon at a time.

3

To assemble the burritos, warm the tortilla wraps according to the packet instructions. Place on the work surface and divide the sweet potato between the 4 wraps. Top with the rice, kidney beans and spring onions, then drizzle with the avocado dressing. Fold in the outside edges, then roll to enclose the filling.

You can learn more and find loads more recipes at https://www.seasonalspuds.com

Morrisons launches new support package for British farmers to cover rising costs of growing crops

What with rising energy prices, increased fertiliser costs and other price rises, our farmers have certainly being feeling the pinch lately. 

As a result, Morrisons has taken the decision to launch a new support package for British farmers to cover the costs of growing crops.

In fact, Morrisons has become the first UK supermarket to launch a support package that underwrites 100% of the costs associated with growing crops.

The retailer, which has over 1,200 branches throughout England, Scotland and Wales, has invested £2 million in a year-long trial and potato and carrot farmers are the first to benefit under the scheme.

The trial will help British farmers mitigate the cost and weather pressures coming from the peaks and troughs of the seasons, including field rent and fertiliser costs and gives farmers greater financial security with Morrisons shouldering all the risks.

Crops are currently being grown on three potato farms and one carrot farm with the first produce from these farms due to hit the shelves before year's end and into 2024. If successful, Morrisons hopes to roll out this scheme to more farms later next year. 

Morrisons already supports farmers by buying whole crops and picking out any fruit or veg that's perfectly fine to eat but has a quirky shape or a surprising size for its Naturally Wonky range.

Launched back in 2015, Morrisons Naturally Wonky fruit and veg helps reduce food waste in the field and offers affordable produce to its customers. It also provides farmers an alternative route to market. The range includes 24 wonky varieties, and 27,000 tonnes of fruit and vegetables were sold this way last year alone.

Gareth Cosford, who is Morrisons' Senior Buying Manager for Root Vegetables said: “As British farming’s biggest direct customer we understand the impact higher costs are continuing to have on Britain's farmers. As a result, our trial scheme allows us to take all the risks that are associated with growing the crop away from our farmers and continue to grow the best quality British produce our customers know, love and have come to expect.” 

Participating farms so far include Naish Farms Ltd. which grow potatoes for Morrisons.

Andrew Nash, who is a Director at Naish Farms Ltd. said: “Morrisons already buy our whole crop of potatoes from us, taking the top-quality and also the misshapen or the oversized ones and making them available to customers as part of their naturally wonky range. This not only maximises our return, it also offers the best value to their customers.

“In farming there are ups and downs throughout the seasons. For us we are seeing greater weather challenges which could impact our crops and by being part of this new Morrisons trial, they’re underwriting our growing costs to cushion us from the associated risks and provide supply security so  we can focus on growing the very best potatoes for their customers.”

Interestingly, Morrisons is British farming’s biggest direct supermarket customer and works directly with over 2,700 farmers and growers all year round to ensure customers can purchase products of the highest quality. 

This week Morrisons is continuing to support the industry by sponsoring Farm 24, farming's biggest event which highlights the pride of the nation’s food producers. For more information, please visit: https://www.morrisons-farming.com/backing-british/farm24

Some shoppers believe that the Morisons Naturally Wonky fruits and vegetables actually taste better, as they remind them of the "real" fruit and vegetables their parents and grandparents used to be able to buy before the authorities decided that all fruits and vegetables should have uniform size, weight and appearance.

What do you think? Wonky or not? 

Sweet Potato Loaf Cake

This recipe is very kindly provided to us by Seasonal Spuds and is the first of two recipes from Seasonal Spuds.

Ingredients

1 large, sweet potato (300g)

200g unsalted butter

200g soft light brown sugar

4 medium free-range eggs

65ml milk

1 teaspoon vanilla extract

Zest of ½ an orange

240g gluten free plain flour

60g ground almonds

½ teaspoon xanthan gum

1 1/4 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon fine salt

1 tablespoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground all spice

For the mascarpone icing:

50g salted butter, softened

200g icing sugar

250g full-fat mascarpone cheese

1 tablespoon orange juice

½ teaspoon vanilla extract

Method

Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.

Reduce the oven temp to 180ºC / 160ºC fan / Gas mark 4 and grease and line a 2lb loaf tin.

Put the butter in a small saucepan and place over a low heat. Melt the butter gently, swirling the pan every so often, until the butter turns golden brown. You’ll know it’s almost ready when the splattering and sizzling dies down and it smells overwhelmingly nutty and delicious.

Pour into a small bowl, making sure to scrape out all the little brown bits (because that’s where all the flavour is) and allow to cool a bit.

Add the sugar to a large mixing bowl and pour over the butter. Whisk until pale and fluffy. Add the sweet potato puree and whisk until this is well combined. Add in the eggs, one at a time, whisking well between each addition. Then whisk in the milk, vanilla extract and orange zest.

In a large bowl, sift together the plain flour, ground almonds, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and all spice. Add the wet ingredients and stir to combine.

Pour the cake batter into your prepared loaf tin and smooth out the top. Place in the oven and bake for 1 hour 20 minutes, or until risen, golden and a skewer inserted comes out clean/with just a few stray crumbs attached. If the loaf starts browning too quickly, cover the top with some foil.

Rest the cake in the tin for 10 minutes, then remove and place on a wire rack to cool.

To make the mascarpone icing, place the butter in a mixing bowl and, using an electric whisk, beat until fluffy. Sift the icing sugar in in two stages, beating until smooth. Add the mascarpone, followed by the orange zest and vanilla extract and whisk together once more until thick, smooth and creamy.

Spread the icing over the top of the loaf cake, finishing with a few decorative swooshes on top.

Primary School kids grow tatties for Turriff Show

On Friday 26th May, former Turriff Show President and farmer, Graeme Mackie, from Little Hilton Farm, visited Monquhitter Primary School and met pupils from the school’s Friday Eco-group to plant potatoes, locally known in the Doric as tatties, in time to harvest at 2023’s two-day northeast Turriff agricultural Show.

These tatties will be harvested on both days of the show and will be employed to create delicious dishes by Chef, Catriona Frankitti. Catriona will be the host to the Chefs and Scottish produce in Turriff Show’s cookery theatre this year, as part of the EQ Food and Drink marquee exhibition.   

Graeme Mackie said of the children's project, “Rolling up their sleeves to plant, care for and watch their food grow gives the children involved a real sense of pride in their work and an enhanced appreciation for the food on their plates. Being actively involved in growing food, demonstrates the work and time farmers put into yielding a crop, making food all that more valuable.”  

Monquhitter Primary School already has its own polytunnel growing an abundance of produce,  strawberries, mixed salad leaves, onions, carrots, peas, broad beans, and radishes. Every year-group oversees a raised bed and together, parents, teachers and students get involved in ‘plant care’.  

Primary Teacher Miss Garven says, “Sustainability is a huge part of our curriculum. Many students learn by doing rather than watching. Growing food of their own motivates children to be more aware of the benefits of eating nutritious foods and encourages them to eat a fruit or vegetable that they may not have ever tried before.” 

Gathered outside the school polytunnel, the young boys and girls were eager to get started, with trowels at the ready, as Mr Mackie gave an enlightening talk on the planting and harvesting of the tatties.  

“What we are planting here today is a variety of tatties named ‘Charlotte’ a salad type with a buttery flavour and versatility for many meals. These potatoes will be ready to harvest in two and a half to three months, in time for this year’s Turriff Show,” explained Mr Mackie.  

The group of students got straight to work, carting soil from the trailer and into their individual tubs. Recycling empty livestock feed and mineral tubs, Mr Mackie, and the team of young learners, planted the potatoes and carefully levelled off the soil.  

Mr Mackie exclaimed, “Some children head to the supermarket with mum and dad and that’s where they believe food comes from. It's vitally important for all those involved in agriculture to pass on their knowledge to the younger generation. We are responsible for filling that missing link between farm and supermarket.”  

The children helped to carry the tubs back into the trailer. They gave Mr Mackie a tour of the Polytunnel and raised beds. The school pupils explained to Mr Mackie that once the produce was ready to be harvested, they would dig it up and hand it to the school kitchen to prepare and be used for school dinners. 

The children all hope to attend this year’s Turriff Show to take delight in witnessing their tatties being harvested and prepped into a wholesome meal.