Tom Kerridge serves up lamb chops with wild garlic leaves and Jersey Royal potatoes for a perfect spring dish on today’s Spring Kitchen with Tom Kerridge.

Tom says: “Jersey Royal potatoes are a must for any lamb dish this time of year. Their unique flavour comes from Jersey’s rich fertile earth, gentle climate and the way the farmers grow them.”

Tom used the wild garlic leaves with toasted pine nuts and parmesan cheese to make a pesto to give his dish add flavour.