These new potatoes, unique to the island of Jersey, are creamy and kidney-shaped with paperthin skins. It's their growing conditions that make them special: the island slopes from north to south benefiting from ample winter sunshine and well-drained soil fertilised by locally collected seaweed.

When cooking JRs leave on their skins , , most of the flavour and goodness lies just beneath the surface. Expect firm, sweet and waxy flesh that loves a good dollop of butter. If you can't find these delicious tubers at your greengrocer treat yourself to a kilo box ordered online from Warm Jersey Royal salad with parsley, roasted pine nuts and Serrano ham, fresh figs and roasted red peppers Serves 4 as a starter or light lunch 400g medium Jersey Royals new potatoes 100g mixed salad leaves 1 large red pepper 2 medium figs 40g pine nuts 40g flat leaf parsley, shredded 25g mint, shredded 12 slices Serrano ham (Parma ham can be used as an alternative) a little olive oil for roasting salt and pepper 1 shallot, finely chopped 1 tbsp balsamic vinegar 4 tbsp extra virgin olive oil 2 tsp fresh lemon juice salt and pepper For the dressing Preheat the oven to 2200C, gas mark 7. Brush the red pepper with a little olive oil and place on a baking tray in the oven for 10-12 minutes until the skin has lightly blackened and blistered. Allow to cool slightly then peel, cut into four and remove the seeds.

Season with salt and pepper, brush with a little more olive oil and set aside.

Heat some olive oil in a frying pan and lightly fry the pine nuts until golden brown, remove from the heat and roughly chop.

Wash the potatoes, gently rubbing them with your fingers to remove all the dirt. Place the potatoes in salted water and bring to the boil, simmer until cooked (10-15 minutes).

Test them with a knife.

Once cooked drain in a colander whilst you assemble the rest of the salad.

To make the dressing place the shallots, lemon juice and balsamic vinegar in a bowl and season with salt and pepper. Gradually whisk in the olive oil, check the taste and set aside.

To assemble the salad cut the figs into four and place two pieces on each plate. Dress the salad with half the dressing. Add the pine nuts and divide the salad between the four plates.

Lay the Serrano ham over the salad and place a slice of red pepper next to the salad. Put the warm Jersey Royals into a bowl, add a little olive oil, salt and pepper, mint and parsley.

Divide the Royals between all the plates, pour the rest of the dressing over the potatoes and peppers and serve.

Recipe courtesy of Tony Dorris, head chef at The Garden Restaurant, Jersey Pottery