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 with the shallot-infused butter
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