Jersey Royal Potato and Smoked Mackerel Kedgeree

Place the Jersey Royal potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and set aside.

While the potatoes are cooking, cook the rice. In a separate saucepan, combine the rinsed basmati rice with 400ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes, or until the water is absorbed and the rice is cooked through. Fluff with a fork.

While the rice and potatoes are cooking, melt the Jersey butter in a large frying pan over medium heat. Add the chopped onion and curry leaves (if using) and cook until softened and translucent, about 5 minutes.

Stir in the turmeric powder, curry powder, ground cumin, and cayenne pepper (if using) to the pan with the onions. Cook for another minute, stirring constantly, until fragrant.

Add the cooked rice and potatoes to the frying pan with the spiced onions. Stir well to combine, ensuring the rice and potatoes are coated in the spice mixture.

Gently fold in the flaked smoked mackerel and the quartered hard-boiled eggs. Be careful not to break up the mackerel too much.

Pour in the Jersey milk and stir gently to moisten the kedgeree. Heat through gently for a few minutes, allowing the flavors to meld together. Do not boil.

Season with salt and black pepper to taste. Squeeze in the juice of half a lemon.

Stir in the chopped fresh parsley and coriander.

Serve the Jersey Royal Potato and Smoked Mackerel Kedgeree immediately, garnished with extra parsley or coriander, if desired.