Celebrating the spud!

Whatever the occasion - main meals or snacks, starters or suppers, comfort eating or simple indulgence - potatoes can offer the solution. With more than 50 commercially grown potato varieties to choose from across Britain alone, it is easy to select the perfect variety for your favourite dish.

Linger over a bowl of Chilled Potato and Avocado Soup this summer, or tuck into a warming plate of Spicy Mexican Chicken with Potatoes on colder days. Treat yourself to some Chilli Spiced Potato Cakes, or for a nutrient packed salad, serve South American Potato and Green Bean Salad with grilled chicken or steak BPC's nutritionist, Fiona Hunter said: "I am delighted that 2008 is being recognised as the International Year of the Potato, which focuses on one of the nation's most popular foods.

"Not only is it a great source of nutrients including vitamin C and folate, but it provides energy to help keep you feeling fuller for longer, avoiding the temptation to snack."

South American Potato and Bean Salad - Serves 4

Aside from potatoes, green beans are also a very important crop in South America. This dish is ideal as a starter or lunch with grilled chicken or steak.

Preparation time: 15 minutes

Cooking time: 15 minutes

75g pumpkin seeds

750g potatoes, halved or quartered

200g trimmed green beans, halved

1 tbsp olive oil

2 tomatoes, quartered

2 cloves garlic

Preheat the oven to 200C, gas 6.

Spread the pumpkin seeds on a baking tray and bake for 10 minutes until lightly browned. Allow to cool.

Meanwhile, cook the potatoes in boiling water for 10 minutes until tender, remove with a slotted spoon and run under cold water to cool.

Add the beans to the water and cook for 2-3 minutes. Cool under cold water.

Place the potatoes and beans in a large bowl.

Heat the oil in a frying pan and fry the tomatoes and garlic for 2-3 minutes. Place the pumpkin seeds in a food processor and grind to a smooth paste. Add the tomato and process until smooth. Add 75ml water to make a thick dressing.

Stir into the potatoes and chill before serving.

Chilli Potato Cakes - Serves 4

Like potatoes, chillies are a native vegetable of South America. These potato cakes are delicious on their own with tomato salsa, or served with salmon fillets and green vegetables for lunch or supper.

Preparation time: 15 minutes

Cooking time: 8 minutes

800g potatoes, diced

1 tbsp olive oil

1 red chilli, finely chopped

1 tsp smoked paprika

100g Cheddar cheese, grated

2 tbsp flour

20g coriander, chopped

Oil for shallow frying

To serve, fresh tomato salsa and leaf salad

Place potatoes in large saucepan, cover with cold water. Bring to boil and simmer 10 minutes until tender. Drain.

Add the oil to the pan and fry the chilli and paprika for 1 minute. Add the remaining ingredients and coarsely mash, season to taste.

Divide into 8 and pat into flat round cakes.

Heat a little oil in a non-stick frying pan and fry potato cakes in 2 batches for 1-2 minutes on each side until golden. Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.

Chilled Potato and Avocado Soup - Serves 4

Potatoes and avocados are a classic Peruvian combination. This soup is a delicious chilled twist on the traditional potato and avocado soup served all across South America.

Preparation time: 10 minutes

Cooking time: 20 minutes

1 tbsp olive oil

1 onion, chopped

tsp chilli flakes

2 potatoes, approx 450g, peeled and diced

1 litre vegetable stock

2 ripe avocados

170ml carton soured cream

To garnish, chopped coriander

Heat the olive oil in a large saucepan and fry the onion for 5-6 minutes over a gentle heat. Add the chillies and fry for 2-3 minutes. Add the potatoes and stock. Bring to the boil and simmer, covered for 10 minutes until tender. Reserve and dice 8 pieces of potato for garnish.

Using a hand held blender or food processor, blend the soup until smooth. Allow to cool. Add the avocado and soured cream and blend again, season to taste. Chill before serving, garnish with diced potato and chopped coriander.

Spicy Mexican Chicken with Potatoes - Serves 4

This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.

Preparation time: 15 minutes

Cooking time: 45 minutes

1 tbsp olive oil

4 skinless chicken breasts, diced

1 onion, diced

750g potatoes, diced

1 red pepper, diced

2 tsp Discovery Mexican Chipotle Paste

400g tin black beans, drained and rinsed

400g tin chopped tomatoes

To serve, chopped coriander, soured cream and corn tortillas

Preheat the oven to 200C, gas mark 6.

Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.

Add the remaining ingredients with 150ml water. Bring to the boil and transfer to a casserole dish. Cover and bake for 45 minutes, stirring halfway through or until potatoes are tender and chicken is cooked throughout.

Serve garnished with chopped coriander and warm flour tortillas if required.

Where in the world?

• The potato (Solanum tuberosum) originated in the Andes of South America, 8,000 years ago. Today, potatoes are grown on an estimated 19,500,000 hectares around the world.

• Asia and Europe are the world's major potato-producing regions, accounting for more than 80 per cent of world production in 2006. While harvests in Africa and Latin America were far smaller, production was at record levels. North America was the clear leader in yields, at more than 40 tonnes per hectare.

• China is now the biggest potato producer, and almost a third of all potatoes are harvested in China and India alone.

• Asia consumes almost half of the world's potato supply, but its huge population means that consumption per person was a modest 25 kg in 2005. The heartiest potato eaters are Europeans. Per capita consumption is lowest, but increasing, in Africa and Latin America.

• The potato is so rich in starch it ranks as the world's fourth most important food crop, after maize, wheat and rice.