Jersey royal potatoes are famed for their flavour, which comes from the rich fertile soil in which they're grown. They have a short season and are at their best from now until mid-July, so this starter ticks the boxes both for taste and seasonality. I've prepared them in a veloute accompanied by a custard made from oysters, which is a great way to appreciate these culinary delights if you dislike eating them raw.

Before you start make sure you have a steamer basket, four 8cm ring cutters and a liquidiser to hand.

Jersey royal potato veloute and oyster custard

Serves 4

6 oysters

150ml double cream

2 eggs

2 egg yolks

300g Jersey Royal potatoes

100g onions

80g unsalted butter

650ml vegetable stock

Start by making the oyster custards. Shuck the oysters and place the meat in a liquidiser along with the cream, eggs and egg yolks. Blend the mixture until smooth and season lightly with salt. Now take four 8cm ring cutters and wrap the bottoms tightly in clingfilm. Divide the oyster custard mixture between the four rings, filling them halfway, then place them into the steamer for eight to 10 minutes or until set. Once the custards are set place them to one side.

Now make the veloute. Peel the potatoes and onions then slice them finely. Place a large pan on a medium heat, add the butter and heat until melted. Add the onion and potato and season well with salt. Sweat the onion and potato until soft and translucent.

Once the vegetables are soft add the stock and bring to a simmer. Cook for 10 minutes before placing into the liquidiser and blending until smooth.

Remove the clingfilm from the oyster custards and place them in the centre of deep serving bowls. Pour the warm veloute over the custards and serve.