Jersey Royal Potato and Jersey Oyster Chowder with Saffron

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the leek and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the diced Jersey Royal potatoes to the pot and stir to coat them with the bacon fat and vegetables. Pour in the white wine (if using) and let it simmer for a minute to reduce slightly.

Pour in the fish stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the saffron threads and their soaking water. Add the reserved oyster liquor. Season with salt and pepper to taste.

Gently stir in the double cream. Do not boil. Heat through gently.

Just before serving, add the shucked oysters to the chowder and cook for 1-2 minutes, or until they are just plump and heated through. Be careful not to overcook them.

Ladle the chowder into bowls. Top with the crispy bacon, chopped parsley, and chopped chives. Serve immediately.