New potato and pea presse with herb dressing


First published in 2015
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For the herb dressing

For the garnish

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
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
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
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
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
First published in 2015
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