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Show your mum just how much you care this Mother’s Day by treating her to a delicious home-cooked meal using Rooster potatoes. If you find yourself wondering aimlessly around the shops not knowing what to buy her this Mother’s Day, why not put your culinary skills to practice and surprise her so she can sit back and relax.

With help from renowned chefs Michel Roux and Andrew Fairlie, the inspiring recipes below are all perfect to follow for a special Mother’s Day meal. Rooster potatoes are packed full of nutrients and vitamins B6 and vitamin C, they also contain fibre and good carbohydrates that keep you feeling full for longer. The variety is also amazingly versatile, meaning they are perfect for use in a variety of dishes. So why not treat your mum like a star and surprise her with these simple but delicious dishes.  

ROOSTER POTATO AND CHORIZO GRATIN (By Michel Roux)
6 Rooster potatoes, peeled 1 clove garlic 20 slices chorizo sausage 250g crème fraiche 60g mature cheddar or Lincolnshire poacher salt and pepper  

1. Slice the Rooster potatoes and boil in lightly salted water until tender but not fully cooked. Drain but do not rinse.  

2. Place in a bowl with the crème fraiche, crushed garlic and thinly sliced chorizo. Fold gently and then lightly season.  

3. Layer this mix into an ovenproof dish and place in an oven at 180c for 15 minutes then sprinkle over the cheese and continue to cook for a further 10 minutes.  

ORGANIC ROOSTER POTATO AND CARAMELIZED ONION ROSTI (By Andrew Fairlie)

1.5kg organic Rooster potatoes 60g organic unsalted butter 3 organic onions 3 tablespoons vegetable oil 2 sprigs of fresh thyme leaves salt and pepper

1. Pre heat the oven to190C/375F/Gas 5.

2. Par cook the Rooster potatoes in simmering salted water. Drain the potatoes, leave to cool, and then peel. Chill for an hour.

3. Peel and thinly slice the onions. Heat 1 tablespoon of the vegetable oil in a heavy based saucepan, add 20g of the butter and heat until it foams. Add the sliced onion and cook over a low to medium heat until the onion is a deep golden colour. Tip the onion onto a plate to cool.

4. Coarsely grate the potato into a large bowl and season with freshly ground pepper. Then add the caramelized onions and mix carefully.

5. Heat the remaining vegetable oil in a frying pan over a medium heat until almost smoking.

6. Add the remaining butter and heat until it foams. Then add the grated potato and flatten into a cake with a fish slice. Continue to heat over a medium heat until the edges of the cake start to turn golden brown. This should take 10 minutes.

7. With a fish slice, flip the cake over in the frying pan and return the pan to the heat for 5 minutes.  

8. Shake the pan gently so that the cake is loose. Place the pan into the oven and cook for 30 minutes until the cake is an even golden brown.

9. Slide the cake onto a warmed plate and cut into wedges.

ROOSTER POTATO AND LEEK PIE (By Michel Roux)

750g Rooster potatoes 300g well washed leeks 1 onion 50g butter 300g puff pastry 4 tablespoons of chopped flat parsley 1 egg 100ml boiled double cream

1. Peel the Rooster potatoes and then slice on a mandoline.

2. Finely slice the onion and leeks. Melt the butter in a pan, add the onion, and sweat for 2-3 minutes without browning.

3. Add the leeks and cook together until softened.

4. Add the sliced potatoes and cook for 5-6 minutes. Season and leave to cool.

5. Roll out two thirds of the puff pastry and line a 20 cm dish. Roll out the remaining pastry to make a lid and rest in fridge for 30 minutes.

6. Mix the parsley with the cooled potato and leek mixture, and spoon into the pastry case.

7. Brush the edges with beaten egg and cover with puff pastry lid. Press the edges together to make a small hole in the centre and brush the top with the rest of the beaten egg.

8. Bake for 45 minutes –1 hour at 180°C. Cover if it becomes too brown.

9. Once cooked, leave to rest for 30 minutes before pouring the boiled cream into the pie through the hole in the centre.

10. Leave to cool and serve at room temperature.

Visit www.albert-bartlett.co.uk for more inspiring Rooster potato recipes developed by Andrew Fairlie and Michel Roux.  

For further information or photography please contact Jenna Orme or Michelle Stoodley on 020 7240 2444 or email michelle@stormcom.co.uk