Russets as a group have similar characteristics, including a sandpaper feel, a dark green or brown skin, and often a nutty taste. Some include russet in their name, such as Rosemary Russet, and some do not, such as Belle De Boskoop.

Their rough skin has given rise to alternative names, including leathercoats and my favourite, rusticoats. For me, rusticoats nails it!

Russets have been around since at least Shakespeare’s time, and there is a reasonably well-known (Wikipedia knows it) reference in Henry IV, part 2 when Davy says to Bardolph, ‘there’s a dish of leathercoats for you’.

A liking for russets, a combination of texture and taste, is not universal (thank god), and in fact, they’re a bit marmite. You either love ‘em, and will climb mountains and swim lakes to get ‘em, or you can’t stand them.

You might have guessed, but I’m on the right side of the house. I’m a fan, a huge fan, and would slay dragons and battle three-eyed orcs to rescue an Egremont Russet from a tall dark tower.

However, I grow a range of varieties, from the early St Edmund’s Pippin to the late Brownlee’s Russet.

Below are a few notes on the ones I grow, but I’m keen for further recommendations.