PRESS RELEASE

As purses tighten and every penny starts to count, entertaining friends and family in the comfort of your own home is becoming increasingly popular. With a little help from Rooster potatoes you can start impressing them with your culinary skills and innovative dishes. Great value for money, extraordinarily versatile, quick and easy to cook, not to mention the range of essential nutrients they contain – Rooster potatoes are the ideal cooking companion! Rooster potatoes, produced by Albert Bartlett, are a great cost-effective buy and are available in all major supermarkets. Unlike other potatoes, Rooster potatoes can be used for everything from mashing to roasting to chipping and baking. Also packed full of vitamin B6, vitamin C, fibre and good carbohydrates, Rooster potatoes are great for all the family. They really are the all-rounder super potato! Albert Bartlett has made it easier than ever to incorporate this nutritious vegetable into your diet with a range of inspiring recipe ideas. .......................................................................................................................................................... POTATO PIZZA........... Serves 4 Ingredients 500g (1lb 2oz) peeled Rooster potatoes 3 tablespoons of Filippo Berio olive oil 75g (3oz) self-raising flour Extra olive oil for brushing Topping: 3 tablespoons of Filippo Berio olive oil 1 medium finely chopped onion 1 garlic clove, crushed 200g can of chopped tomatoes 1 large pinch sugar 1 tablespoon of chopped parsley 1 seeded and diced yellow pepper 175g (6oz) halved cherry tomatoes 150g drained and diced ball of mozzarella cheese Several basil leaves Serves 4 Ingredients 500g (1lb 2oz) peeled Rooster potatoes 3 tablespoons of Filippo Berio olive oil 75g (3oz) self-raising flour Extra olive oil for brushing Topping: 3 tablespoons of Filippo Berio olive oil 1 medium finely chopped onion 1 garlic clove, crushed 200g can of chopped tomatoes 1 large pinch sugar 1 tablespoon of chopped parsley 1 seeded and diced yellow pepper 175g (6oz) halved cherry tomatoes 150g drained and diced ball of mozzarella cheese Several basil leaves Method 1) Heat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6. Cook the Rooster potatoes in lightly salted water for about 15 minutes until tender. 2) Drain the potatoes. Return to the pan and add the olive oil then mash. 3) Fold in the flour and mix to form a dough. Turn onto an oiled baking sheet and press out to an even round about 25cm (10”). Brush the top with oil. Then bake in the oven for 15 minutes until the edge of the pizza begins to crisp. 4) While the base is cooking, prepare the tomato sauce. Heat 2 tablespoons of the oil in a small frying pan, add the onion and garlic, and cook over a medium heat until soft. 5) Stir in the chopped tomatoes and sugar. Simmer for 5 minutes or until thickened. Season then add the parsley. 6) Put the diced pepper and halved tomatoes into a bowl. Add the remaining tablespoons of oil and some seasoning, tossing them together. 7) Take the pizza base out of the oven and spread the sauce. Add diced cheese, pepper, and tomatoes with juices and oil. 8) Return to the oven and bake for 15 minutes. Scatter with torn basil leaves and serve. ................................................................................................................................................. ROASTED BUTTERNUT SQUASH SOUP.......... Method 1) Heat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6. Cook the Rooster potatoes in lightly salted water for about 15 minutes until tender. 2) Drain the potatoes. Return to the pan and add the olive oil then mash. 3) Fold in the flour and mix to form a dough. Turn onto an oiled baking sheet and press out to an even round about 25cm (10”). Brush the top with oil. Then bake in the oven for 15 minutes until the edge of the pizza begins to crisp. 4) While the base is cooking, prepare the tomato sauce. Heat 2 tablespoons of the oil in a small frying pan, add the onion and garlic, and cook over a medium heat until soft. 5) Stir in the chopped tomatoes and sugar. Simmer for 5 minutes or until thickened. Season then add the parsley. 6) Put the diced pepper and halved tomatoes into a bowl. Add the remaining tablespoons of oil and some seasoning, tossing them together. 7) Take the pizza base out of the oven and spread the sauce. Add diced cheese, pepper, and tomatoes with juices and oil. 8) Return to the oven and bake for 15 minutes. Scatter with torn basil leaves and serve. Method 1) Pre-heat the oven to 200°C/400°F/Gas Mark 6. Peel the butternut squash, cut in half, discard the seeds and stringy bits then chop into large chunks. Place on a roasting tray and drizzle with a tablespoon of the oil. Cook in the oven for 30 minutes until tender. 2) Meanwhile, heat the remaining 2 tablespoons of oil in a large pan, add the onion and carrot and cook gently for 5 minutes. Stir in the garlic, chilli and ginger and cook for 5 minutes more, stirring. 3) Add the Rooster potatoes and stock, bring to simmer, cover the pan and cook for 15 minutes 4) Put coriander leaves into a food processor or blender, add the oil and blend until finely chopped, scoop out into a bowl and wash the appliance. 5) Add roasted squash to the pan and simmer gently for 10 minutes. Cool slightly before pureeing the soup in batches. Season to taste. 6) Serve the soup in warm bowls then drizzle the coriander oil over each serving. ................................................................................................................................................... SPANISH OMELETTE WITH CHORIZO............. Serves 4 Ingredients 100ml/4floz Filippo Berio Mild & Light olive oil 3 sliced onions 675g/1 ½ lb peeled and thinly sliced Rooster potatoes 1 (110g) sliced chorizo sausage 6 large beaten eggs Method 1) Heat the oil in a non-stick frying pan. Add the onions and Rooster potatoes. Fry for 8-10 minutes or until tender and golden. 2) Add the chorizo and fry for 2 minutes. Shake the pan until the onions, potatoes, and chorizo form an even layer. Drain off excess oil. 3) Beat the eggs with seasoning, pour into the pan, and cover. Cook over a medium heat for 5 minutes until the eggs begin to set. 4) Cook the omelette under a hot grill for 2 minutes or until all the egg has set and the top is brown. Serve in wedges with rocket leaves. ....................................................................................................................................................... SAFFRON POTATO TOPPED COD......... Serves 4 Ingredients 550g (1lb 4oz) peeled Rooster potatoes 10 trimmed spring onions 4 tbsp Filippo Berio olive oil 90ml (3 fl oz) milk 1 pinch of saffron threads 4 portions of cod loin approximately 200g (7oz) each Method 1) Heat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7. 2) Cut the Rooster potatoes into even–sized pieces and cook in lightly salted water for 15 minutes, or until tender. 3) Meanwhile, finely slice the spring onions and cook in the oil for 2-3 minutes to soften. Warm the milk and add the saffron threads. Set aside to soak. 4) Drain the potatoes and mash in the saucepan. Strain the milk into the pan and add the spring onions and oil. Season with salt and pepper and beat together. 5) Place the cod portions on an oiled roasting tin. Season and then spread the potato over the top. 6) Place in the oven and cook for 10 minutes until the fish is tender and the potato is golden. Serve with green vegetables. ........................................................................................................................................... For further information or photography please contact Jenna Orme or Michelle Stoodley on 020 7240 2444 or email jorme@stormcom.co.uk / michelle@stormcom.co.uk.