The wonder of books is that they can take you anywhere: into far-off worlds; to times long ago and eons into the future; into the minds of people just like you, or unlike anyone you’ve ever met.
Potatoes – spuds, taters, tatties, tubers, whatever you call them – boast similar versatility: there are your stone-cold classic roasties, but there’s mash, too, not to mention Hasselback potatoes, or those done Dauphinoise. The list goes on, as chefs worldwide find new and exciting ways to deploy its starchy bounty.
Modern novelists are doing the same experimentation with narrative and prose, which to our minds makes contemporary fiction the literary equivalent of your favourite root vegetable. Spud savants, why not start with some new classics like Bernardine Evaristo’s Girl, Woman, Other or Sally Rooney’s Beautiful World, Where Are You, then explore from there? If you can’t finish the novel quickly, worry not: these tend, like potatoes, to make perfect leftovers to return to long after the original meal.