Jersey Clotted Cream & Lavender French Toast

In a large bowl, whisk together the Jersey milk, 2 tbsp Jersey clotted cream, eggs, dried lavender flowers, vanilla extract, salt, and pepper until well combined.

Heat a large frying pan over medium heat.

Dip each slice of challah bread into the egg mixture, ensuring both sides are well coated. Allow excess batter to drip off.

Melt 1 tbsp of Jersey butter in the hot frying pan. Add half of the soaked bread slices to the pan.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining butter and bread slices.

While French toast is cooking, lightly saute diced Jersey Royal potatoes in a separate pan. Be careful not to brown them; just warm them through.

To serve, place two slices of French toast on each plate. Top with Jersey Royal potatoes, seasonal Jersey berries and a dollop (1 tbsp) of Jersey clotted cream per serving.

Drizzle with maple syrup and dust with powdered sugar, if desired. Serve immediately.