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Meat and poultry
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Pickling
Chef tricks

New potato and pea presse with herb dressing

by
Frances Atkins
New potato and pea presse with herb dressing

PT1H

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Ingredients

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Metric

Imperial

For the herb dressing

For the garnish

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Equipment

  • 15cm x 9cm x 7cm loaf tin

Method

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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
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
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
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
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
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Frances Atkins
Frances Atkins

Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

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