The Humble Spud

The Humble Spud

Let’s hear it for the potato, let’s honour the good ole’ spud,
that lovely starchy vegetable, extracted from the mud.
Who doesn’t like a jacket just topped with beans and cheese,
oozing heavenly ‘yumminess’, a meal just there to please.

Then there’s mash and gravy a sensational meal delight,
just wonderful gastro pairing for your tastebuds to ignite.
Even boiled potatoes can offer bliss to most,
served with mint and butter by any discerning host.

The indulgent dauphinoise brings style to any plate,
classy spud refinement, not open to debate.
King Edwards or Desiree, they’re loved by one and all,
Jersey Royals and Maris Piper just at your beck and call.

How could a cottage pie survive without potato mash,
or the notion of no Rosti or good old fashion hash.
The very thought of Sunday roasts without the roasted spud,
or potatoes used for fish and chips, enough to chill one’s blood!

Never turn your back on spuds, they’re the handiest veg of all,
to disregard the tatties now could lead you to a fall.
Pasta and rice just don’t compare, they really don’t come near,
the honest spud just wins hands down, a winner most sincere!

Teresa Harrison-Best