New Potato And Pea Presse Recipe - Great British Chefs

Frances Atkins' new potato and pea presse is a celebration of that glorious time of year when spring edges into summer, and is packed with fresh, seasonal ingredients. It is a great dish for a dinner party as it can be made in advance and warmed through when guests arrive. If you can't track down any wild garlic for the herb dressing try using mint or tarragon.

Ingredients

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Metric

Imperial

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

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15cm x 9cm x 7cm loaf tin

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

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

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

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

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

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