New potato and pea presse with herb dressing
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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
- 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
SAVE RECIPE
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
- 500g of new potatoes
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
- 1 handful of pea shoots
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