Jersey Bean Pot with Salt Beef

Preheat oven to 150°C (300°F) if using. Alternatively, the dish can be cooked entirely on the stovetop on low heat.

In a large Dutch oven or casserole dish, combine the soaked and drained haricot beans, salt beef, Jersey Royal potatoes, onion, carrots, celery, leek, and garlic.

Add the thyme sprigs, bay leaf, and chicken stock. Bring to a simmer on the stovetop.

If using an oven, cover the dish with a lid and place it in the preheated oven for 3-4 hours, or until the beans are tender and the salt beef is falling apart. Check the liquid level occasionally and add more stock or water if needed.

If cooking on the stovetop, reduce the heat to low, cover, and simmer for 3-4 hours, stirring occasionally and ensuring the beans don't stick to the bottom of the pot. Add more stock or water if needed.

Remove the thyme sprigs and bay leaf. Stir in the Jersey milk and butter. Season with black pepper to taste. Be cautious with salt, as the salt beef will already be salty.

Simmer for another 15 minutes to allow the milk and butter to incorporate and the sauce to thicken slightly.

Serve hot, garnished with fresh parsley.