Jersey Royal Potato and Jersey Crab Quesadillas

Boil the Jersey Royal potatoes until tender. Drain and roughly mash them with Jersey butter and Jersey milk. Season with salt and pepper to taste. Set aside to cool slightly.

In a large bowl, combine the mashed Jersey Royal potatoes, Jersey crab meat, red onion, spring onions, chopped jalapeño (if using), and chopped coriander. Add lime juice, and mix well.

Stir in half of the grated Jersey cheddar cheese into the potato and crab mixture.

Lay out one tortilla on a flat surface. Sprinkle a little of the remaining grated cheese onto half of the tortilla, then spread half of the potato and crab mixture evenly over the cheese. Top with more cheese.

Fold the tortilla in half to create a quesadilla. Repeat with the remaining tortillas and filling.

Heat a large skillet over medium heat. Add a little butter to the pan to prevent sticking. Cook each quesadilla for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.

Optional: For extra crispiness, after skillet cooking, place the quesadillas on a baking sheet and bake in a preheated oven at 180°C (350°F) for 5 minutes until golden brown and crispy.

Cut each quesadilla into wedges and serve immediately. Garnish with extra coriander and a wedge of lime.