we started using the highland burgundy potatoes today, a red skin, when you peel them they look white, but when you cut them, the centres are a deep red colour, they went into what OH was making ,so now we have loads of pink cockaleekie soup and have a lovely flavour. on sunday ,when we have the roast, we will be using charlotte, highland burgundy and blue salad tatties, so we will have red, white and blue, with the rainbow carrots of white, yellow, purple and red, it will make an unusual sight, but oh so tasty...

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