Jersey Royal Potato and Jersey Oyster Rockefeller

**Prepare the Potatoes:** Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain well and return to the pot. Mash with 25g of Jersey butter and gradually add the warm Jersey milk until smooth and creamy. Season with salt and pepper to taste.

**Prepare the Spinach Topping:** Melt the remaining 25g of Jersey butter in a large pan over medium heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. If using wine, add it now and let it simmer for a minute. Add the spinach and cook until wilted, about 3-5 minutes. Squeeze out any excess liquid from the spinach. Roughly chop the spinach mixture and transfer it to a bowl.

**Season the Spinach:** Add the chopped parsley, chives, Parmesan cheese, nutmeg, and Worcestershire sauce to the spinach mixture. Season with salt and pepper to taste. Mix well.

**Assemble:** Preheat the oven to 200°C (180°C fan/Gas Mark 6). Spread a layer of mashed Jersey Royals in the bottom of a baking dish or individual ramekins. Alternatively, use rock salt to level the oyster in their shell.

**Top the Potatoes:** Spoon the creamy spinach mixture over the mashed Jersey Royals, making sure to leave space for the oysters.

**Prepare the Oysters:** Shuck the oysters, being careful to retain the oyster liquor. Place the opened oysters in the gaps you left in the spinach topping, on top of the rock salt to keep them level or directly onto the spinach layer.

**Bake:** Bake in the preheated oven for 10-15 minutes, or until the spinach topping is golden brown and the oysters are heated through. The edges of the oysters should just begin to curl.

**Serve:** Serve immediately, garnished with extra chopped parsley or chives, if desired.