Jersey Royal Potato & Smoked Mackerel Kedgeree

Place the Jersey Royal potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Cook until tender, about 15-20 minutes. Drain and set aside to cool slightly. Once cool enough to handle, halve or quarter the potatoes, depending on their size.

Meanwhile, cook the basmati rice according to package directions. Drain well and set aside.

While the potatoes and rice are cooking, gently poach the eggs. Bring a medium saucepan of water to a gentle simmer, add a splash of vinegar (optional), and carefully crack each egg into the simmering water. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

In the same saucepan used for the potatoes, melt the Jersey butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the curry powder to the onions and cook for another minute, stirring constantly, until fragrant.

Flake the smoked mackerel into the saucepan, removing any bones as you go.

Add the cooked rice and potatoes to the saucepan and stir gently to combine all the ingredients. Season with salt and pepper to taste.

Stir in the Jersey milk and chopped parsley. Heat gently until warmed through, being careful not to overcook the mackerel.

Squeeze the lemon juice over the kedgeree.

Divide the kedgeree between four serving dishes. Top each portion with a poached egg and garnish with fresh chives and extra parsley. Serve immediately.