First, rely on your senses.

Make sure whatever you're buying that it looks, smells and really feels good.

Second is to recognize that knowledge is crucial the more you know personally about where your ingredients of from on how they produce the better.

So don't be scared.

Asked lots of questions and learn on when it comes to buying potatoes a great ingredient if you're cooking on a budget.

One greengrocer who can always spot a dud spud is borough market royalty.

Fred Foster.

It's all about flavor.

It's all about choosing the right variety for the right fish.

He's been selling top quality veg for over 15 years and really knows the King Edwards from his Duke of York's.

Basically, there's two types of potatoes.

There's early season on a main crop potato.

Early season is basically ran about May time.

You can't store them.

They cannot be stored.

You have to buy them and use them within 2 to 3 days.

When you're buying an early season potato, you must avoid green looking potatoes at all costs.

It really is important, and the way you can tell that is if you just brush potato skin comes off really, really easy, and then you want you want a yellowy or whitey looking potato.

The new season potato is a superb potato to you.

New season types include rocket home Guard on Maris Bard, but my favorite is a classic Jersey royal.

It has a delicate sweet flavor.

It's packed with vitamin C on his great in salad or simply boiled and mixed with olive oil and fresh mint jersey beside his early crop are phenomenal.

Look at that.

Um, keep the skin on its really important.

Just wash it, boil it.

It's a beautiful, beautiful potato, and that's what we're talking about we're talking about.

I know it's a potato.

I know it's a bit sad, but we're talking about flavor right then what is the main cropper?

Tater.

It's the crop that is grown specifically for nine months of the year use.

When you're looking at the main crop potato, you need to see that the eyes aren't too large because they tend to go right through the potato.

I've got to be firm.

It's very, very important if a potato in any way feels a little bit soft, discarded, storage wise, dark place called place Dry Place that will last till you eat it.

Simple is that both early season on main crop potatoes come in two main types waxy on flowery, waxy potatoes.

Ever smooth, dense flesh.

Because they're low in start, they stay firm.

Wind cooked types include Anya on pink for But I Love Charlotte, which has an amazing buttery taste on our great so tade in stews or serves whole with roast chicken.

Floury potatoes have a fluffy, dry texture when cooked, which makes them great for mashing, roasting or cutting into chips.

Types include King Edward, who smooth, creamy flesh is perfect for potato gratins or with rich meats like beef on Desiree, which have an amazing Redskin on our great for bacon or is delicious potato wedges.

Old fashioned types known as heritage potatoes are now widely available on a fantastic colors on distinctive taste that are great when you want something different.

This one's called salad blue.

When you cut it, do you then see the most amazing color?

And it's perfectly looks stunning on the plate, a really popular.

It's so important when you're going out to pick your potatoes, you already know in advance what you're gonna do with that potato.

So whether you're gonna put in a salad where it's ah masher or a chipper or even a baking potato, each variety has a unique flavor.

Fred spot on whether new season main crop waxy or floury potatoes are incredibly versatile on packed with great flavor.

The perfect ingredient.

When you're cooking on a budget, well, how much do I love?

Potatoes well, cook him simply proper flavors.

It doesn't get any better.

Mhm.

Like all chefs, for me, there's nothing better than seasonal projects at its peak, when fruit and veg is fresh in season and fantastic arrived, I can't wait to get back in the kitchen to get the most out of your cooking.

Always use ingredients in their prime for perfect ball potatoes.

Always start them off in cold water on never boiling water this way.

By the time the centers of the potatoes that cooked the outside won't be falling apart on when you're cooking, potatoes always cook extra so there's leftovers.

They're fantastic to have on hand for making my delicious gnocchi on potato rusty's or a classic bubble and squeak sweet pepper sauce with grilled prawns for the source in ha level fried chopped garlic on dice bread, then put them in a blender.

Add chopped tomatoes.

Blister the skin of red peppers under a hot grill, intensifying the flavor.

Leave to cool than they're Easy to peel.

Chop on ad blitz.

Add the smoked paprika chili flakes on roughly chopped almonds, a squeeze of lemon on a dash of sherry vinegar.

Season blitz again on on Oliver.

This source keeps really well in the fridge will intensify in flavor.

I love it with simple king prawns.

Just add olive oil on guerrilla for two minutes on each side.

Sweet pepper sauce with grilled prawns.

Simply delicious.

Making your Inaki it's so simple to do.

Yet the results are absolutely stunning.

It is a great way of using up leftover baked potatoes.

You can't make Naki just with flour and eggs.

However, The potato gives it a nice light sort of creamy, fluffy texture.

It's cut them in half.

Take your spoon and scoop three inside of those potatoes.

I'm using leftover baked potatoes, but it's really works as well with leftover ball potatoes.

Two choices.

You can get a fork and sort of mashed potato and get it nice and light and fluffing, or this little gadget it's called a ricer.

I suppose it's a posh word for a potato masher.

Just squeeze gently.

You can see how nice and light it is almost like fluffy little strands of potato.

You could do this when potato hot, we'll go through the rice.

There's so much quicker.

Okay, just slice that off there now.

A nice spoon off a Kateryna.

Don't touch a salt and pepper.

It's really important to season mixture as we go along.

Otherwise, the knock it becomes really bland.

Flower over the ricotta.

See it?

There's no lumps.

One.

Delicious egg.

Give that little whisk.

Look.

Now make a little well in the center.

You want a nice, soft, pliable ball of dough.

Give that really good mix.

Get some time.

Flowers in there on this time is like fragrant.

It's just a really nice herb with the ricotta.

Taste.

Brilliant.

Just pick the little tips.

The time flowers Next, flour your hands generously on.

Knead the mixture into a dough, fold in and pushed.

Basically, what it's doing is getting nice and smooth as it starts to get a little bit wet, just that little touch or flower, but want something really nice and soft?

I don't overwork it.

It stops the Naki from expanding when it hits the pan.

That's exactly what I want, and I sort of soft, fragrant ball.

Cut the ball in half.

Lightly flour the hands and just roll it gently.

Just think of a big, long cigar.

The mixture will start getting a little bit sort of wetter, but do not add lots of flour.

Now lightly flour the knife, so when you slice the gnocchi, it doesn't stick to cut the dough into bite sized pieces.

Just take your finger.

Dip it in the flower pushed down.

Why I want my knock is it looked like a pillow for me.

The most important part there is that not one of them are identity.

The same shape water on.

Bring up to the boil touch of olive oil in there.

Lightly flour your hand.

Lift up the Nahki in the rolling boiling water.

Turn that pan to stop them from sticking to the bottom.

Let them simmer and they start to sort of tell you they're cooked.

When they start floating.

Get a pan on get that nice and hot.

Now they're just starting to come up to the top.

You can continue cooking them like that.

I like Blanche him in the water, taking them out and then frying them.

To study the Naki, heat olive oil in a frying pan, gently lift up and look.

They doubled in size.

Drain it.

Get rid of the excess water straight into the hot pan.

Thing is where they start to take on a completely different tension.

Chris Soto texture on the outside Knocking loves fresh pepper so pepper and you see, I'm gonna start telling them I've got this really nice little sort of brown color.

They almost popping up now like little parcels.

So on the nice and so Tate both sides but light and creamy in the center, Fresh garden peas in and the butter gives it a really nice sort of burning.

Was that flavor on the end useful for a little bit of fresh time over the peas?

And then finally, I wanna lift it up fresh lemon zest, the lemons over, so smells incredible.

And then finally seal the deal with a touch of greater powers and cheese.

Give you vegetal attitude.

You'll get amazingly elegant dishes on a budget that always guaranteed to impress.

What more do you want from great cooking?

Keep to make, Easy to cook on.

Absolutely stunned.

Yeah, yeah.