Jersey Bean and Potato Dumplings with Garlic Herb Butter

Cook the Jersey Royal potatoes until tender. Drain well and allow to cool slightly.

While the potatoes are still warm, pass them through a potato ricer or mash them very thoroughly until smooth. Be sure to remove all lumps.

In a large bowl, combine the mashed potatoes, flour, salt, pepper, and egg. Gradually add the warm Jersey milk, mixing until a soft dough forms. Be careful not to overwork the dough.

Lightly flour a clean work surface. Roll the dough into a long sausage shape and cut into 2-3cm pieces to form the dumplings.

Bring a large pot of salted water to a gentle simmer.

While the water is heating, prepare the garlic herb butter. Melt the Jersey butter in a medium saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Remove from heat and stir in the chopped parsley, chives, thyme, and lemon juice. Season with salt and pepper to taste.

Gently drop the potato dumplings into the simmering water, a few at a time. Cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and drain well.

While the dumplings are cooking, blanch the Jersey beans in boiling water for 2-3 minutes until tender-crisp. Drain well.

In a large bowl, gently toss the cooked potato dumplings and blanched Jersey beans with the garlic herb butter. Ensure everything is evenly coated.

Serve immediately, garnished with extra fresh herbs if desired.