Jersey Royal Potato and Jersey Cabbage Kimchi Fried Rice

Heat the neutral oil in a large wok or frying pan over medium-high heat. Add the sliced Jersey Royal potatoes and cook for 8-10 minutes, or until slightly softened and starting to brown. Season with salt and pepper.

Add the minced garlic and the white parts of the spring onions to the pan. Cook for 1 minute until fragrant.

Add the chopped kimchi and kimchi juice to the pan. Cook for 3-4 minutes, stirring frequently, until the kimchi is slightly caramelized.

Add the shredded Jersey cabbage and cook for 2-3 minutes, until slightly wilted.

Add the cooked rice to the pan and break it up with a spatula. Stir-fry until the rice is heated through and evenly coated with the kimchi mixture, about 5 minutes.

In a small bowl, whisk together soy sauce and gochujang. Pour the mixture over the rice and stir-fry for another 2 minutes, ensuring everything is well combined.

Stir in the sesame oil and the green parts of the spring onions.

While the rice is cooking, melt the Jersey butter in a small frying pan over medium heat. Crack an egg into the pan, add a splash of Jersey milk (approx. 1/4 tbsp) and fry until the white is set and the yolk is still runny, about 3-4 minutes. Season with salt and pepper.

Divide the kimchi fried rice among four bowls. Top each bowl with a fried egg and sprinkle with toasted sesame seeds. Serve immediately.