Perfect week to sample those royal spuds

Poached egg and Jersey royals
Poached egg and Jersey royals
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I took the terriers for their morning walk around Chichester Harbour.

It was a beautiful day so we lingered and I picked a bunch of wild chives. I’ve visited many places in the world, but this coastline reminds me how lucky we are to live on the Hampshire/West Sussex border.

I was peckish when we returned so I fed the dogs and raided the fridge for brunch. Eggs, bacon and a few Jersey Royal new potatoes produced a warm salad. Sometimes it’s not about being complicated but marrying flavour and textures.

The new season’s Jersey Royals are in the shops. They have a fabulous flavour helped by the sunny climate and the seaweed used to fertilise them. Boiled in their skins to retain their flavour, drizzled with a little butter and sprinkled with herbs is the image I get whenever I see this potato. But you could par-boil them before finishing in the oven with olive oil and rosemary for a side dish to new season lamb.

This recipe is an easy one relying on your skills to poach an egg and choosing Jersey Royals.

Jersey Royals

Ingredients (serves four)

8 slices pancetta

4 fresh eggs

12 small Jersey Royals

Olive oil and balsamic vinegar

Wild or normal chives

Salad leaves


1. Wash the potatoes and put in a saucepan with cold water.

2. Bring to the boil and simmer for 12 to 15 minutes. Drain and keep warm.

3. Grill the pancetta until crisp.

4. Poach the eggs in slightly salted water for three to four minutes.

5. Chop the chives.

6. Arrange the warm potatoes, pancetta and egg on warm plates. Sprinkle with the chives and dress with the oil and balsamic vinegar.

Lawrence’s restaurant is Fat Olives at Emsworth ( on 01243 377914