PRESS RELEASE

Violets are blue and so will be your valentine if you don’t woo them with something special on February 14. As staying in is officially the new going out, it’s time to impress your loved one with your culinary skills. With a little help from top chefs Michel Roux and Andrew Fairlie, treat your partner to some exquisite recipes using Albert Bartlett’s award-winning Rooster potatoes. Albert Bartlett has made it easier than ever to amaze that special someone and make your time in the kitchen as smooth and hassle-free as possible. All of the recipes below use the incredibly versatile Rooster potato, an all-rounder variety that works well with all types of cooking methods. So whichever way you choose to wine and dine your partner, use Rooster potatoes to make it as easy as possible, all you need to do is add a big spoonful of love… CRISPY ROOSTER POTATO PANCAKES WITH SMOKED SALMON AND SOUR CREAM (By Michel Roux) 3 washed Rooster potatoes ½ peeled onion 1 egg 1½ tablespoons of plain flour ¼ spoon of baking powder salt, pepper, and vegetable oil 4 slices of smoked salmon 2 tablespoons of sour cream ½ inch of chopped chives 1. Coarsely grate the Rooster potatoes and leave for 30 minutes. Then drain and rinse under cold water. Gently press between your hands to dry. 2. Add the finely sliced onion, eggs, flour and baking powder. Season well with salt and pepper. 3. Pour a generous amount of oil in a frying pan and heat until smoking hot. 4. Spoon the potato batter to form little patties about 5cm wide. Then flip over to colour on each side. When brown and crisp, drain on paper towel. 5. Serve warm with the smoked salmon and sour cream mixed with the chopped chives. ROOSTER POTATO SALAD WITH GRILLED MACKEREL AND HORSERADISH (By Michel Roux) 2 fillets mackerel trimmed and pin boned 2 tablespoons sour cream 2 Rooster potatoes 1 spring onion 1 tablespoon olive oil 1 fresh root horseradish salt, pepper and lemon juice 1. Boil the Rooster potatoes in salted water until fully cooked. Leave to cool then peel. 2. Dice and fold in the thinly sliced spring onion, sour cream, seasoning and as much grated horseradish as you can take. 3. Lay the fish skin side up, brush with olive oil and season with salt and pepper. Place under a hot grill and cook for 6-8 minutes. 4. The skin should be browned and crisp. Finish with a little lemon juice and lay the fish on top of the potato salad. Decorate with a little spring onion. ROOSTER POTATO, SMOKED HADDOCK AND LEEK SOUP (By Andrew Fairlie) 300g peeled Rooster potatoes, cut into large dice (2cm) 300g undyed smoked haddock ½ finely chopped onion 2 sliced leeks 375ml water 37.5ml double cream 12.5g butter 2 sliced spring onions bouquet garni 1. Place the haddock, chopped onion, and bouquet garni into a saucepan. Cover with water and bring to a simmer. Skim the surface of any froth and simmer for 5 minutes. 2. Lift the haddock from the pan and remove any skin and bones. Flake the haddock and return the skin and bones to the water. Simmer for 20 minutes. 3. Strain the fish stock. Melt the butter in a heavy saucepan, add the washed and sliced leeks, and cook until just soft. Then add the Rooster potatoes and cook for another 3 minutes. 4. Add the fish stock and simmer gently until potatoes are tender. 5. Add the double cream and bring to the boil then add the haddock and check for seasoning. 6. Divide into bowls and sprinkle the spring onions on top. Visit www.albert-bartlett.co.uk for more inspiring Rooster potato recipes developed by Andrew Fairlie and Michel Roux. Rooster potatoes are available in all major supermarkets priced from 99p. For further information or photography please contact Jenna Orme or Michelle Stoodley on 020 7240 2444 or email michelle@stormcom.co.uk