Jersey royal rainbow pie
Top tip: Vary the layering in this pie with different vegetables according to what is seasonal. Try 500 g steamed and chopped spinach, squeezed of excess liquid and seasoned with a little nutmeg, or 500 g cooked and roughly crushed peas.
With Britain’s newfound passion for home cooking and experimenting with recipes, Jersey Royals are set to feature on every kitchen table this spring. It has never been more important to find comfort in quick, easy and delicious recipes at home and with households eating together more than ever, the versatile Jersey Royals are the perfect springtime ingredient. Whether it is roast potatoes for the Easter lunch, served ‘simply minted’ as a side, mixed into a spring salad or even used to make delicious gooey chocolate brownies, Jersey Royals complete any seasonal dish.
Unmistakable in their creamy texture, nutty flavour and flaky skin, the Jersey Royal’s uniqueness is due to their exclusive origin, soil and sea air and the skilled practices of generations of Jersey farmers since the first harvests in 1879. They are hand-planted at the start of each year and warmed by temperate sea winds on the steep côtils and with the benefit of vraic (Jersey seaweed, used as a natural fertiliser) giving them a truly distinctive and renowned flavour. Jersey Royals are packed with vitamins, fibre and as a complex carbohydrate, are perfect as part of a balanced diet.
Jersey Royals will be available in spring 2021 across the UK in all major supermarkets, independent grocers, food markets and restaurants (see stockists here).
The Jersey Royal originated when the farmer Hugh de la Haye planted two potatoes in Jersey in 1878. When he harvested them the following spring, the majority of the crop were round but one was kidney-shaped which was nicknamed the Jersey Royal Fluke. This potato later became known as the Jersey Royal, and has retained the characteristic kidney bean shape.
For the pie:
For the salsa verde: