Foreword

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

Lucy Madden is among the greatest of our country-house cooks. As Darina Allen of Ballymaloe said recently, ‘Lucy turns out some of the most delicious and appropriate food I’ve tasted anywhere.’ Writing as someone who has unapologetically wrestled leftovers from other guests at Hilton Park, I have to agree. There, too, I have finished one meal only to dream about the next. No wonder the Observer has called this redoubtable Englishwoman ‘one of the most inspired cooks in Ireland’.

Lucy grew up in London, but in her early twenties she made the decision that haunts so many women: she married an Irishman! Johnny is the ninth generation of Maddens to own Hilton Park, near Clones. There must have been days when Monaghan felt oppressive. (Patrick Kavanagh said of it: ‘My black hills have never seen the sun rising, eternally they look north towards Armagh.’) Yet here in border country, Lucy and Johnny – who is an equally thoughtful, amusing host – have reinvented the Irish country-house experience, offering foodie pilgrims legendary hospitality in a part of Ireland that rarely finds its way onto the travel pages.

Hilton Park is nearly 300 years old. It’s a grand – very grand – property, yet the hosts could not be more engaging. Over lunch at the kitchen table you might spend an hour debating the mating preferences of mussels, the antics of adulterous politicians or the behaviour expected of people in obscure religious cults. This is a kitchen full of flavour.

An enthusiastic chronicler of the oddities of Irish life, Lucy has a neighbour who was once asked why he had a washing line erected across his farmyard from which hung a row of empty plastic oil cans. The farmer looked astonished to be asked the question. ‘Because a man has to have what no other man has,’ was his explanation. ‘And this attitude,’ says Lucy, ‘is what we once had in Ireland. Bring back the oddballs.’

Lucy’s culinary philosophy is simply expressed. ‘The dishes,’ she says, ‘are inspired by the fruit, vegetables and herbs grown in the garden.’ And while her talented son, Fred, has taken over the reins in the kitchen, Lucy is still to be found in that four-acre walled garden, with a stiff cup of coffee and a shovel, digging spuds. That is the genesis of this book.

The Potato Year is a celebration of the most modest vegetable in our shopping basket, the story of a garden and a record of our shared heritage as potato growers and lovers. Freshly boiled organic potatoes, with a lick of sea salt and pan-fried garlic? Guaranteed to do all sorts of funny things to my nostrils and my toes.

Kale is so 2013. Turnip is yet to find a patron. And blueberries are in rehab. Spuds are the national superfood, almost buzzing with goodness. Indeed pasta and rice would blush in the presence of potatoes, which are a terrific source of potassium – otherwise known as the hangover-healer! If you eat them with the skin on, vitamin C can also help the body repair any damage done the night before. And finally, vitamin B6 and iron can help to strengthen red blood cells. Isn’t it great to find a food you love that loves you back?

The recipes in this book do the Irish potato a memorable service. If you haven’t submitted to their call, prepare to embark on a pilgrimage. And remember to savour the writing. Always interested, ever looking for the right combination of flavours and words, Lucy is a pleasure to read. She inspires us to experience food as one of the great gifts of life, and that spirit of celebration informs every page of this ‘homage to the humble spud’. It looks set to become a classic.