Jersey Milk Yoghurt with Berry Compote and Potato Granola

**Jersey Milk Yoghurt:** Heat the Jersey milk in a saucepan over medium heat until it reaches 85°C (185°F). Use a thermometer for accuracy, or look for small bubbles forming around the edges. Do not boil.

Remove from heat and let the milk cool to 43-46°C (110-115°F). Again, use a thermometer or test by placing a drop on your wrist – it should feel warm, not hot.

Stir in the yoghurt starter culture or plain yoghurt until fully dissolved.

Pour the mixture into a clean jar or container. Cover loosely.

Incubate the yoghurt at a constant temperature of 40-43°C (104-110°F) for 8-12 hours. You can use an oven with the light on, a yoghurt maker, or wrap the jar in a towel and place it in a warm place.

Once set, refrigerate the yoghurt for at least 4 hours to thicken. It will thicken further as it cools.

**Berry Compote:** Combine the mixed berries, caster sugar, and lemon juice in a saucepan.

Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly (about 10-15 minutes).

Remove from heat and let cool slightly.

**Potato Granola:** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, combine the diced Jersey Royal potatoes, rolled oats, chopped walnuts or hazelnuts, melted Jersey butter, maple syrup, sea salt, and cinnamon (if using).

Spread the mixture evenly on the prepared baking sheet.

Bake for 25-30 minutes, or until golden brown and crispy, stirring halfway through to ensure even cooking.

Let the granola cool completely on the baking sheet before breaking it into clusters.

**Assembly:** Spoon the Jersey milk yoghurt into bowls. Top with the berry compote and potato granola. Serve immediately.