TV chef and household name Antony Worrall Thompson pulled in the crowds at British Potato 2007, with a series of cooking demonstrations at the Greenvale AP stand.
The Ready, Steady, Cook star talked his audiences through his favourite recipes and called for the supermarkets to stock more named varieties.
The mouth-watering samples included his take on a Spanish omelette with Mayan Gold, spinach and cream, as well as a selection of mashed Vale Sovereign with bacon, roasted onion and sweetcorn, or mascarpone, egg yolk and sundried tomato, or kale and poached spring onion.
He also shared his secrets about how to rustle up the perfect roast Mayan Gold by crumbling each potato and dousing them in goose fat, in a nod to fellow celebrity chef Nigella Lawson.
He said: “We want people to look out for different varieties, rather than just spuds.”
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