Jersey Royal Potato and Smoked Haddock Brandade

Place the Jersey Royal potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes.

While the potatoes are cooking, gently poach the smoked haddock in the Jersey milk over low heat for about 5-7 minutes, or until cooked through. Remove the haddock from the milk and set aside to cool slightly. Reserve the milk.

Drain the potatoes and return them to the pot. Mash them coarsely. Alternatively, use a potato ricer for a smoother texture.

Flake the smoked haddock into the mashed potatoes. Add the minced garlic, Jersey butter, and half of the olive oil. Stir to combine.

Gradually add the reserved warm milk from poaching the haddock, stirring until the brandade reaches a creamy consistency. You may not need all the milk.

Stir in the chopped parsley, chives and lemon juice. Season with salt and pepper to taste.

Transfer the brandade to an oven-safe dish. Drizzle with the remaining olive oil.

Preheat oven to 180°C (350°F). Bake for 10-15 minutes, or until heated through and lightly golden on top.

Serve warm, garnished with extra fresh herbs and a drizzle of olive oil. Serve with crusty bread or seasonal Jersey greens.