Jersey Royal Potato and Jersey Crab Scotch Eggs

Boil the potatoes in salted water until tender (about 15-20 minutes). Drain well and allow to steam dry for a few minutes.

While the potatoes are cooking, hard-boil 4 eggs. Cool completely, peel, and set aside.

Rice or mash the potatoes thoroughly while still warm. Mix in the Jersey crab meat, Jersey milk, Jersey butter, chopped chives, parsley, lemon zest, salt, and pepper. Mix well to combine.

Divide the potato and crab mixture into four equal portions. On a lightly floured surface, flatten each portion into a disc large enough to wrap around a hard-boiled egg.

Carefully wrap each egg completely in the potato and crab mixture, ensuring there are no gaps. Smooth the surface.

Prepare three shallow bowls: one with plain flour, one with the remaining 2 eggs, beaten, and one with breadcrumbs.

Roll each potato-covered egg in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.

Heat the vegetable oil in a deep fryer or large pot to 170°C (340°F).

Carefully lower the scotch eggs into the hot oil, one or two at a time, and deep fry for 4-5 minutes, or until golden brown and heated through. Ensure they are cooked evenly, turning as needed.

Remove the scotch eggs with a slotted spoon and place them on a wire rack to drain excess oil.

Optionally, quickly saute seasonal greens like samphire or sea purslane in a little butter for a fresh local garnish.

Serve the Jersey Royal Potato and Jersey Crab Scotch Eggs warm, either whole or sliced in half, with the seasonal greens on the side.