Chris Mapp Jersey Royals with Asparagus and cheese sauce

I absolutely adore this time of year, apart from my hay fever!

You’ve probably noticed in the past my love for wild garlic, but the other ingredient I look forward to more than anything else are Jersey Royals. They are quite simply the best potatoes in the world and have Protected Designation of Origin.

These majestic little spuds are grown on the south facing hills in Jersey. They’re so unique because the famers bring seaweed as a super fertiliser from the beach and put it in the soil for the seedlings. Not only does this help them grow and stay healthy, it also adds a depth of flavour not found in any other variety, as the sea air and spray from the sea adds to the flavour with all the minerals it gives the soil.

Chefs wait in anticipation of harvest time which occurs end of April (weather dependant) and into May, the same time as asparagus.

We wait a little as the prices are high, but as soon as the prices tumble like shares, we get going and get our bounty that can last until the summer.

Did you know that mainland Britain is the only place outside Jersey where you can buy them? They ship up to 1,000 tonnes a day to us. It’s safe to say we love these little beauties!

Jersey Royals with Asparagus and cheese sauce

INGREDIENTS

500g Jersey royals, gently washed (don’t remove too much skin)

3 asparagus spears per person

Pea shoots

Wild garlic oil

You can buy dried seaweed in shops or online, get yourself a bag to use to cook with.

METHOD

When I boil the Jersey Royals I add the seaweed and enough salt for it to taste like sea water. Always taste before you start to cook – firstly to make sure there is enough salt in the water and secondly that there is not too much.

Gently simmer until they are just cooked, so a sharp knife slides in with ease. Take off the heat and allow to sit in the water whilst cooling, they should be a little firm. Do try not to overcook them as they lose flavour if too soft.

To reheat them, I keep a little water from the pan, add a lager knob of butter, reduce it until thick then pour over the warm spuds, mix and sprinkle with chopped chives, sea salt and freshly ground black pepper.

I’ve even reheated them on a barbecue but wrapping them in foil and putting straight onto the embers for that smoky flavour.

Let’s jazz them up into a dish…

Cheese sauce

450ml water

500g grated mature cheddar (Isle of Mull/Davidstow/Barber’s)

Boil water, take off the heat, add the cheese and whisk until fully mixed and keep warm.

Meanwhile, cook the asparagus spears similar to the Jersey Royals, but with no seaweed. They take about 3 – 4 minutes. Coat them in a butter emulsion, drain them and then cut them at an angle.

Spoon some of the warm cheese sauce onto a plate or bowl, halve the potatoes and arrange on top, sprinkle the asparagus spears over them.

Place some peas hoots on top and the drizzle with wild garlic oil. To go a little further, add some crispy pancetta lardons.

Delicious!