Jersey Royal Potato and Goat Cheese Croquettes with Romesco Sauce

Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain well and return to the pan to steam dry.

Mash the potatoes while still hot, either with a potato masher or through a potato ricer for a smoother texture. Gradually add the Jersey milk and Jersey butter, stirring until smooth and creamy. Season to taste with salt and pepper.

Allow the mashed potatoes to cool slightly before stirring in the goat cheese. Mix gently to combine, being careful not to overmix.

Once the potato mixture is cool enough to handle, shape it into small, cylindrical croquettes (about 2 inches long).

Prepare a breading station with flour, beaten egg, and breadcrumbs in separate bowls.

Roll each croquette in flour, then dip in the egg, and finally coat thoroughly in breadcrumbs.

Heat the olive oil in a frying pan or deep fryer to about 180°C (350°F).

Fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.

Remove the croquettes from the oil and drain on paper towels.

To prepare the romesco sauce: Combine the roasted red pepper, roasted tomatoes, roasted garlic, almonds, sherry vinegar, smoked paprika, parsley and chilli flakes (if using) in a food processor or blender. Blend until smooth, adding olive oil gradually until you reach the desired consistency. Season to taste with salt and pepper.

Serve the crispy Jersey Royal potato and goat cheese croquettes hot with the vibrant romesco sauce.