A potato for all seasons
It's one of the perks of being in the UK, where potatoes are the staple carbohydrate source. It's great having access to a whole range of potatoes and their beautiful, high falutin names - King Edward, Desiree, Maris Piper, Juliette, Estima, Duke of York, Lady Christl. I always feel like I'm looking at high society 'A' list when I'm at the supermarket.
One of my favourite lunchtime meals nowadays is the Jacket Potato. No longer the little foil-wrapped accompaniment to a sizzling Jack's Place sirloin; it's a main meal in it's own right.
And the endless combinations of fillings! Who knew the baked potato came with more than just the standard butter, sourcream and chives with bacon bits? Bring on the coronation chicken, the ratatouille, the chilli con carne!
The jacket potato I had today was stuffed to overflowing with creamy soft cheese, ham and juicy fresh pineapple. It came with a crunchy fresh salad (something else that I've only learned to really appreciate since leaving Singapore).
Of course, there's nothing wrong with the sourcream and chives. Perfectly acceptable, especially when served on top of piping hot papas bravas with crispy skins and sweet floury centres.
I think I'm gonna go boil me taters right now.