Jersey Royal Potato and Jersey Crab Stuffed Bell Peppers

Preheat your oven to 180°C (350°F/ Gas Mark 4).

Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them in a baking dish.

Boil the diced Jersey Royal potatoes in a large saucepan of salted water until tender (about 10-12 minutes). Drain well.

While the potatoes are cooking, gently sauté the spring onions in a small knob of Jersey butter until softened.

In a large mixing bowl, mash the cooked Jersey Royal potatoes with the remaining Jersey butter and Jersey milk until smooth and creamy.

Fold in the Jersey crab meat, sauteed spring onions, chopped parsley, chopped chives, and lemon juice into the mashed potato mixture. Season generously with salt and black pepper.

Spoon the potato and crab mixture into the bell pepper halves, filling them generously.

If using, sprinkle the grated Jersey cheddar cheese over the stuffed peppers.

Bake in the preheated oven for 25-35 minutes, or until the bell peppers are tender and the filling is heated through and lightly golden on top (if using cheese).

Let the stuffed bell peppers cool slightly before serving.