Melt the butter, add the potatoes, onions and mushrooms and cook gently until softened. Add the spinach and cook for a few moments.
Put in the oatmeal, stir around, then cover with the stock, seasoning and cloves, and cook for about 20 minutes. Serve with a spoonful of cream.
By cross-breeding domestic varieties with a wild Bolivian potato species which is inedible, the Centro Internacional de la Papa in Lima, Peru, has developed a ‘hairy potato’ that is resistant to all major potato pests and costs less to produce. ‘The hair isn’t on the potatoes,’ reassured one of its entomologists, ‘it’s on the foliage.’
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