Rudolph has a vibrant red skin and contrasting snowy white flesh. It has fantastic eating qualities…naturally sweet in flavour with a smooth and creamy texture suitable for all cooking methods – it really won't let you down.

Observer Food Monthly's 'Young Chef of the Year 2011' Paul Foster, has created a selection of tantalising and unique recipes featuring Rudolph potatoes. From terrines and confits, to perfect Rudolph roasts and mash - Paul's recipes highlight the versatility of this vibrant maincrop potato.

Paul is head chef at Tuddenham Mill, a stylish, boutique bolthole in a rural Suffolk setting. Situated in a sympathetically converted historic watermill Tuddenham brings together an exceptional environment, a passion for great food and wine. Visit to try Paul's award winning food, "Paul Foster may well be one of the best young chefs you've never heard of. Tucked away in this quiet corner of a quiet county, he is doing something very much worth travelling for." By Jay Rayner, The Observer. www.tuddenhammill.co.uk

"Rudolph has to be the most exciting potato that I have had the privilege to use for a very long time. It responds really well to whatever you do with it. It makes the most amazing roast potatoes if you leave the skin on and unlike other red varieties it has a kind of vibrant pink to it, a very colourful vegetable, very appealing to the eye and incredibly tactile. You immediately want to pick them up!"