Jersey Royal Potato and Jersey Crab Mac and Cheese with Smoked Paprika

Preheat oven to 180°C (160°C fan/Gas Mark 4).

Boil the Jersey Royal potatoes: Place potatoes in a large saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and slice into 1cm thick rounds.

Cook the pasta: While the potatoes are cooking, cook the macaroni according to package directions until al dente. Drain well.

Make the cheese sauce: In the same saucepan, melt the Jersey butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.

Gradually whisk in the Jersey milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce thickens and is smooth.

Remove the saucepan from the heat and stir in most of the grated cheddar cheese (reserve some for topping) and all of the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.

Season the cheese sauce with salt, black pepper, and smoked paprika. Add the lemon zest and a squeeze of lemon juice.

Combine everything: Add the cooked macaroni and sliced Jersey Royal potatoes to the cheese sauce. Gently fold in the Jersey crab meat, being careful not to break it up too much.

Transfer to baking dish: Pour the mixture into the prepared baking dish and spread evenly.

Top and bake: Sprinkle the remaining cheddar cheese over the top of the mac and cheese.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Garnish: Remove from the oven and let cool for a few minutes before garnishing with fresh chopped parsley.

Serve immediately.