New potato and pea presse with herb dressing

4
60 minutes

Ingredients

  • 500g of new potatoes
  • 80g of shallots, diced
  • 100g of butter
  • 105g of peas, shelled
  • 8g of mint
  • 8g of sugar
  • 8g of wild garlic

For the herb dressing

  • 20g of wholegrain mustard
  • 50g of cider vinegar
  • 20g of honey
  • 75g of extra virgin olive oil
  • 75g of vegetable oil
  • 5g of sea salt
  • 10g of wild garlic, or herbs of your choice

For the garnish

  • 1 handful of pea shoots

Method

1
Wash the potatoes and place in a pan, cover with cold water and season. Bring to the boil and reduce the heat, leaving the potatoes to simmer until soft
  • 500g of new potatoes
2
Meanwhile, melt the butter in a pan and add the chopped shallots, heating until the shallots have softened. Drain the butter through a fine sieve and reserve. Discard the shallots
  • 80g of shallots, diced
  • 100g of butter
3
Bring a pan of salted water to the boil and blanch the peas for 2-3 minutes until cooked. Refresh the peas in iced water then dry on kitchen paper and remove any small skins
  • 105g of peas, shelled
4
Chop the wild garlic and mint and mix with the sugar. Roughly chop the potatoes and peas and mix everything together
  • 8g of mint
  • 8g of wild garlic
  • 8g of sugar
5
Line a loaf tin with a double layer of clingfilm. Pack the mixture tightly into the tin and cover with clingfilm, then press with a weight and chill for at least 6 hours
6
To make the herb dressing combine the cider vinegar, mustard, honey, salt and wild garlic together in a blender. With the blender on a low speed slowly drizzle in the oils until emulsified
  • 50g of cider vinegar
  • 20g of wholegrain mustard
  • 20g of honey
  • 5g of sea salt
  • 2g of wild garlic, or herbs of your choice
  • 75g of extra virgin olive oil
  • 75g of vegetable oil
7
To serve, remove the pressé from the tin and cut into portions. Arrange on the plate with the herb dressing and garnish with pea shoots
  • 1 handful of pea shoots