Jersey Royal Potato and Spring Greens Bubble & Squeak with Fried Halloumi

Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain well and return to the pot.

Mash the potatoes with 25g of Jersey butter and Jersey milk until smooth but still slightly chunky. Season with salt and pepper to taste.

While the potatoes are boiling, heat the olive oil and remaining 25g Jersey butter in a large frying pan or skillet over medium heat. Add the chopped spring onions and cook for 2-3 minutes until softened.

Add the chopped spring greens to the pan and cook for 5-7 minutes, stirring occasionally, until wilted and tender.

Stir the cooked spring greens, mint and parsley into the mashed potatoes. Mix well to combine.

Shape the potato and greens mixture into four patties.

Heat a clean frying pan over medium heat. Fry the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.

Add a tablespoon of oil to the pan used to fry the halloumi. Fry the bubble and squeak patties for 5-7 minutes per side, pressing down gently with a spatula to ensure good browning. The patties should be golden brown and crispy on the outside and heated through.

Serve the bubble and squeak patties topped with the fried halloumi slices immediately.