Jersey Royal Potato and Smoked Haddock Kedgeree

Place the haddock in a large saucepan and pour over the Jersey milk. Add the bay leaf (if using) and bring to a gentle simmer. Cook for 5-7 minutes, or until the haddock is cooked through and flakes easily. Remove the haddock with a slotted spoon and set aside. Strain the milk through a sieve and reserve.

In the same saucepan, add the Jersey Royal potatoes and cover with water. Bring to a boil and cook for 10-15 minutes, or until tender. Drain and set aside.

While the potatoes are cooking, cook the rice according to package instructions. Drain well and set aside.

While the rice is cooking, gently boil the eggs for 7 minutes for a soft yolk or 8-9 minutes for a firmer yolk. Immediately cool under cold running water, peel, and quarter.

Melt the Jersey butter in a medium saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the curry powder and cook for 1 minute more, until fragrant.

Flake the cooked haddock into bite-sized pieces, discarding the skin if you prefer.

Add the cooked rice, potatoes, and flaked haddock to the saucepan with the onion and curry powder. Gently stir to combine.

Pour in the reserved Jersey milk and stir gently until everything is heated through and the Kedgeree is creamy. Season to taste with salt and pepper.

Gently fold in the quartered boiled eggs.

Serve immediately, garnished with fresh chopped parsley and lemon wedges. If desired serve with a side of sauteed local seasonal greens.