So what makes them so special? Some say it’s the nutrient-rich soil and the steep, south-facing fields, bathed in long hours of sunshine during the growing season. Others put it down to the local seaweed used as fertiliser. Whatever the reason, you can’t help but love the buttery flavour and melt-in-the-mouth texture of a Jersey Royal.

The fact that they’re grown only in Jersey and 99 per cent of them are exported to the UK adds to the sheer pleasure and gloat factor that they’re ours to treasure. The only downside is that they have a very short season, from April to mid-June.

Being a waxy potato makes them very versatile indeed. Although you may be happy to eat bucketfuls of them simply boiled and tossed in butter while the season lasts, there are plenty of other ways to enjoy Jersey Royals. The skins are so delicate that they only need to be lightly scrubbed.

Boil or steam baby ones until tender, then toss them, while still hot, in vinaigrette and mayonnaise and mix them with chopped spring onions and some fresh mint or parsley for a quick potato salad.

Larger ones, available later on, make a good pomme purée. Bake them in a bed of rock salt until soft and fluffy, peel them while still warm (wearing a pair of Marigolds) then pass the flesh through a potato ricer for an ultra-smooth mash with an intensely sweet potato flavour.

I also like to crush boiled Jerseys gently against the side of a pan with a glug of extra virgin olive oil, chopped olives, tomatoes and basil to serve with fish. If that’s not enough, this week’s recipes should see you through the remaining precious weeks of the season.

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