Posted in Category News | by Harrod Horticultural | Comments (4)

For so long given a bad press, and cast as the perennial villain of the piece, the humble British Chip has it’s annual opportunity to fight back. For this week, beginning on Monday 13th February and continuing through to Sunday 19th, is National Chip Week.

This year marks the 15th anniversary of National Chip Week, an event organised by the British Potato Council to promote awareness and draw attention to arguably the nation’s favourite food. The main feature of the 2006 National Chip Week is to form a UK chip-related dance troupe, the Chippie Dales. Fortunately this is where our interest follows a different tangent, as we examine the history of the honest spud and discover just how good for you chips can be.

Although potatoes were first consumed by Inca tribes over 6000 years ago, their appearance on European and UK tables is quite recent. They became fashionable during the 18C in France when Marie Antoinette paraded around rather bizarrely wearing potato blossom in her hair, and it was not until the mid-nineteenth century that British chefs began preparing the much loved potato chips.

During the latter part of the last century, chips really came into their own as the ultimate convenience food, and followed general trends by evolving into a frozen version in the sixties – requiring no washing, peeling or slicing - mirroring the general laid-back lifestyle so different to previous decades. The health revolution of the 1980’s led to the low fat oven chip and also the microwaveable version – instant gratification - whilst the 90’s and onwards has embraced the organic uprising, with home-grown spuds being prepared as they were in the good old days.

But just how bad are chips for you? Are they dripping with fat, laced with salt and a sure-fire, direct route to hospital? Well, no, not really. A 100g gram portion of oven chips contains around 4 g of fat, less than a chocolate digestive, a small pot of yoghurt and perhaps unsurprisingly a jam doughnut, and 0.1g of salt, beating a small packet of roasted peanuts and a small bowl of cornflakes. An average serving of chipped potatoes also contains double the amount of fibre in a bowl of porridge and provides double the amount of vitamin C in an apple. So it’s not all bad news, if eaten, of course, as part of a balanced diet.

Whether or not the potatoes we intend to grow at our own Kitchen Garden this year will end up as chips is open to debate, but the statistics show that 1 in 4 of all British potatoes, consumed in Britain, are eaten in chipped form. Our chosen varieties (with their growing period in brackets) are as follows; Orla (first early), Charlotte (second early), Sante (early maincrop), Valor (late maincrop), Cara (late maincrop) and Sarpo Mira (late maincrop) and should (hopefully, slugs and blight permitting) provide us with enough spuds to be creative in the kitchen.

So, during National Chip Week and beyond, please send in your potato-based recipes and lets all salute the good old British spud - in chip form!


You need to be logged in to post a comment on this post. .

By Anon21st September 2011

What to do with a marrow!

Another marrow recipe! Roasted stuffed marrow with tomato and onion relish Peel marrow and discharge seeds, fill with sausage meat, onions, peas, carrots, sage, parsley and thyme. Rub marrow with oil and add flecks of garlic to flesh. Roast in oven. Tomatoes and onions sueted in olive oil, add balsamtic vinegar and small amount of tomato puree and sage to taste. Roasted vegetables Marrow, onions, carrots, peppers, aubergine, squash. Roast with garlic cloves, sprigs of rosemary and olive oil. Posted by: Rachel at August 8, 2006 10:09 AM

By Anon21st September 2011


Here's one to warm you up! Cold busting vegetable chilli Head of broccoli 2 large onions 4 carrots 2 parsnips ¼ of cabbage ¼ swede And any other fresh vegetables that you want to add Can of tomatoes Can of kidney beans 2 gloves of garlic Tea spoon of grated fresh ginger 1 teaspoon of hot chilli powder Sugar to taste Tomato puree to thicken Chop vegetables into small chunks and add to a large sauce pan, add tin off tomatoes and 1tin of water. Bring to the boil and simmer for 45 minutes. Add kidney beans, chilli, ginger, crushed garlic and simmer uncovered for 15 minutes. Add sugar to taste and enough tomato puree to thicken. Posted by: Rachel at August 8, 2006 09:44 AM

By Anon21st September 2011

More Recipes!

Here's another recipe you might enjoy! Bacon and broad beans 3 to 4 hand fulls of broad beans 2 onions 6 rashes of bacon ½ a tub of soft cheese 2 table spoons of tomato sauce Pepper to taste Boil broad beans for 6 to 7 minutes until tender, mean while gently fry sliced onions and chopped bacon together in a little oil until soft and cooked through. Add the broad beans, soft cheese, tomato sauce and pepper to taste. Mix together and remove from the heat. Great on toast or in a jacket potato, for a vegetarian option leave out the bacon. Posted by: Rachel at August 8, 2006 09:37 AM Try these two, both featuring courgettes, as well! Baked courgettes Courgettes Olive oil Fresh garlic, 1 to 2 cloves Salt and pepper to taste Put 2 tablespoons of olive oil in a oven proof dish. Slice the courgettes and lay in the dish. Drizzle some olive oil over the courgettes and add chopped garlic, salt and pepper to taste and bake in the oven for 20 minutes at 200c till tender. Baked courgettes with pesto and mozzarella 1 courgette per person Buffalo mozzarella Red pesto ½ teaspoon per slice Slice the courgette length ways in three. Lay in the bottom of a oven proof dish and spread with ½ teaspoon of pesto and bake for 20 minutes at 200c, take out off the oven and put some mozzarella on courgette. Put back in the oven for 6 minutes. Great as a starter or serve with a green salad Posted by: Rachel at August 8, 2006 09:39 AM

By Anon21st September 2011

Chip Recipe!

Regarding your request for receipes with potatoes, you cant beat the old bubble and squeak, the best potatoes to use for this recepie are Marris Piper, with some cabbage, stir it all up in a pan, medium heat, and bobs your uncle. Posted by: at February 16, 2006 09:18 AM

Back To Top