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Festive Spuds - Three Ways

Not to be overlooked, the humble spud is the foundation vegetable of  Christmas dinner. Fluffy, or waxy, new & plump, here are 3 recipes for your festive feast - starting with Matthew's tried & tested roast potato recipe...


This was Sam, who 2 years ago tried this recipe for the first time..

I fell hopelessly in love with you Christmas Day when I served your Roast Potatoes to my family!! OH, MY DAYZ!!!The whole family raved about them!! I've had phone calls from friends of family wanting.. no NEEDING the recipe! Even fussy teenagers that NEVER eat any potato in any form (apart from fries from Mcdonalds) where going back for more! 1st time I'd done them, make them all the time now :) Can't thank you enough 🤗" 

Give it a try and let us know how you get on! Matthew's top tip: 

"To my mind, these roasties taste just as good if not better when reheated so if you have a big roast to do then cook them in advance and heat them up for 15 minutes when you need them. This is particularly useful on Christmas day!"


If you want to offer something a little creamier & just a little retro, why not Duchess Potatoes? 

This classic French recipe calls for a floury potato good for mashing, a potato ricer or a sieve and the back of a spoon will give you a much finer mix, better for piping. These little swirls can be accessorised with some fine parmesan snow too for extra flavour. I think many non-veg eating kids could be persuaded too to eat these little 'snow capped mountains, alongside their broccoli trees! Good frozen on their tray ahead of time too!

You will need -

A potato ricer, or a good sieve and spoon

A piping bag and a 2cm star or flower nozzle.

Ingredients - 

800 g of floury spuds, peeled & cut into even chunks
25 g (1oz) unsalted butter
1/8 tsp ground nutmeg
1/8 tsp ground white pepper
50 ml (2 fl oz) double cream
2 tbsp. milk
1 large egg yolk
If you wish some finely grated Parmesan snow...
Method -
  • Boil your spuds in salted water and let them steam dry. A steady boil will take around 30 mins, you need a knife to go in cleanly with no resistance!
  • Let them steam dry in a colander, this is very important or you will have a 'wet' mix, this is why a floury potato is used - less water retention!
  • Once the look dry, white and a little broken on the edges, sieve or put through a ricer. If using a sieve you will need a strong one with generous holes and the back of a large spoon.
  • Mix in your other ingredients, and whisk with an electric whisk.
  • Pipe your swirls onto a linerand tray, and chill for 30 mins. 
  • Roast until brown, around 10-12 mins in a roasting oven (approx 220℃) or 15 mins at 200℃. Use an oven thermometer to accurately measure your oven temp, and check after 10 mins. 
  • Once you are happy with the colour, allow them to cool at room temperature for 5 mins before you move them with a flat spatula and serve (with snow if you wish!)


To finish our trio, a satisfyingly large potato recipe with show stopping looks -


A Scandi dish that is flavoursome and adaptable too. Use a medium to large waxy potato for this one, good at holding their shape and large enough to fill the tums of your families most enthusiastic eaters! Something like a 'charlotte' or 'Maris' potato is good.

You will need - 

Enough spuds to fill your tray!

Flavouring - this will go between the layers; Bay, Garlic, Thyme & rosemary are good. But you could go spicy too!

A generous knob of butter, or a good olive oil.

Approx 2 Tbsp of breadcrumbs

Here's how - 

  • Get the traythat you want to use, and arrange your spuds in it, when they are cosy and snug you will know how many you need! around 8 will fit in our Half Size Fits on Runners Tray, but it depends on spuds size of course! 
  • No need to peel, cut the potatoes around 3 quarters of the way through at 2mm intervals, leaving a bit at the bottom to allow them to hold their shape.
  • Place your seasoning amongst the layers, broken Bay leaves, Garlic slices, rosemary, thyme are all good. 
  • Baste them in a good olive oil all around for a couple of mins, and then season. 
  • Pour water around the lightly brown spuds, up to a third of the way up. Place on the floor in the roasting oven until it boils, checking them and basting. Then move up on the runners and roast for 20-30 mins, basting once. Breadcrumbsare traditionally added for the final 15 mins of roasting. Serve when brown and crunchy!

Do let us know how you get one and do please share your festive spud pics with us!