One of my big food bug-bears at the moment is why we seem to be so obsessed with sweet potatoes (always imported, usually from north America) when our own potatoes are just as nutritious and have the advantage of being local and almost always in-season.

Take away the copious quantities of fat that we often add through cooking (or post-cooking) of potatoes and you have an exceptionally healthful, naturally fat-free food that is a great source of fibre, potassium, salt free, low in sugar. It is also, generally speaking, an entirely unprocessed food and – let’s be honest – the same simply can’t be said for pasta.