Since the late 1800s, Jersey Royals have been lovingly cultivated on the island of Jersey, using traditional farming methods passed down through the generations. This special potato variety thrives in the island’s mild climate and fertile soil, and has become Jersey’s most famous export, now accounting for nearly half of Jersey’s agricultural income, with 25 to 30 million packs of Jersey Royals exported to the UK mainland each year.
Highly seasonal, Jersey Royals are only available from April to July each year. Renowned for their deliciously nutty taste, delicate skins and unique heritage. Not only are they extremely flavoursome, but they are incredibly nutritious too, packed full of vitamins, complex carbohydrates and fibre.
Exclusive to Jersey for over 140 years, Jersey Royals have boasted protected status for many years: ‘Designated Origin UK Protected’ and ‘Geographical Indication UK Protected’. They receive this recognition, because they are exclusively grown on the island, and are grown, cultivated and harvested in a unique way.
Pull out all the stops this Easter and make Jersey Royals the star of the show with this centrepiece.
Easter rainbow pie
Serves 8
Preparation time 1 hour
Cooking time 1 hour 15
Ingredients
For the rainbow pie
- 500g Jersey Royal potatoes, sliced to thickness of £1 coin
- 500g butternut squash, peeled and chopped into 2cm cubes
- 4 tbsp olive oil
- Pinch chilli flakes
- 300ml vegan stock
- Finely grated zest 1 lemon
- 250g filo pastry, defrosted if frozen
- 1tbsp dry semolina or polenta
- 225g ready cooked beetroot (not in vinegar), sliced to thickness of £1 coin
- 400g asparagus, sliced lengthways
- 300g roasted peppers from a jar, drained
- 20 basil leaves
- 20 mint leaves
- 1/2 tsp sumac (optional)
- salt and pepper
For the salsa verde
- 25g flat leaf parsley, chopped
- 15g chives, snipped
- 1 tbsp capers, roughly chopped
- 1 gherkin, diced
- 1 clove garlic, finely chopped
- Juice 1 lemon
- 6 tbsp olive oil
Method
- Preheat the oven to 220C/fan oven 200C/gas mark 7. Line a baking tray, add the butternut squash and 1 tbsp olive oil. Sprinkle with chilli flakes, some salt and pepper and toss to mix. Roast for 30 minutes until tender and beginning to char. Reduce the oven to 200C/180C fan/gas mark 6 or switch off if not baking the pie yet.
- Bring the stock to the boil. Add the potatoes, cover and simmer for 8-10 minutes until just cooked. Drain any excess stock and then dry the potatoes on kitchen paper. Scatter over the lemon zest.
- Brush a deep 20cm loose bottomed cake tin with a little of the oil. Keeping your filo pastry covered whilst you work, brush the sheets with oil and use to line the tin, carefully pushing it down to sit against the sides and base. You will need to overlap them and leave overhang at the top to cover the pie. Reserve 1 sheet of filo. Sprinkle the semolina or polenta over the base then begin layering your vegetables, pushing down each layer gently to make it level and ease out any air gaps. Season with a little salt and pepper as you go. Finish with the basil and mint leaves. Fold the overhanging filo sheets on top ensuring the pie is covered and brush with oil. You can cover and chill the pie at this point overnight.
- When ready to bake, gently ease the pie from the tin and place on a lined baking tray. Brush the remaining filo sheet with oil, gently scrunch and place on top of the pie. Sprinkle with a little sumac (if using) and bake for 30-40 minutes until golden. You may need to cover the top if it gets too brown.
- Whilst the pie cooks, combine the ingredients for the salsa verde. Taste and add salt, pepper and extra lemon juice as required. Serve the pie with a few green leaves and the salsa verde.
Or let the superior quality and distinctive flavour of Jersey Royals shine in the Simply Minted recipe below.
Jersey Royal potatoes, mint and butter
Simply Minted Jersey Royals
- Bring a pan of water to the boil, add your Jersey Royals and cook for 10 – 15 minutes until tender.
- Drain, then stir in a knob of butter, a pinch of sea salt and a handful of chopped mint.
Available at all good supermarkets, grocers and food markets from April to July every year. For more recipe inspiration visit jerseyroyals.co.uk.
