January is a hard month to love.

The coffers are bare, winter is in full swing and calorific treats are off the menu as the nation tries to combat the traditional post-festive bloat.

Thankfully, the humble potato goes some way to addressing these concerns. Not only is it a cheap cupboard staple that's easy to cook, it has the starchiness we crave on cold nights and experts say it's good for our health, too.

Despite popular opinion steering us away from carbohydrates, spuds are naturally fat-free, low in calories and a good source of fibre, vitamin C, potassium and vitamin B6.

In fact, a recent study found eating a portion of potatoes twice a day can lower blood pressure, and a separate study claimed potatoes provide more health benefits than so-called ‘superfoods’ like banana, broccoli, beetroot, nuts and avocado.

So whether you're mashing, baking or boiling, it's high time to fall back in love with the trusty spud.


(Serves four) 4 medium (smooth) potatoes, cut into small chunks, 4 chicken breasts or 8 thighs, cut into chunks, 2tbsp sun-dried tomato paste, 1tbsp olive oil, 2 cloves garlic, sliced 5 whole mini peppers, 10 cherry tomatoes, 2tbsp fresh parsley, chopped

Preheat oven to Gas 6/200ºC/400ºF.

Place all of the ingredients (except the parsley) onto a large baking tray, or use two trays if needed. Toss together so that everything is coated. Spread out into one single layer on the trays, and then season.

Cook in the oven for 25-30 minutes until browned and tender.

Scatter with parsley and serve with extra seasonal salad leaves.

From www.manyfacesof potato.co.uk