New potato and pea presse with herb dressing

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.

First published in 2015

Ingredients

Metric

Imperial

For the herb dressing

For the garnish

Equipment

  • 15cm x 9cm x 7cm loaf tin

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
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 with the shallot-infused butter

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

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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