60 minutes, plus chilling time   Serves 4



  • 500g of new potatoes

  • 100g of shallots, diced

  • 50g of butter

  • 100g of peas, shelled

  • 3 sprigs of mint

  • 1/2 tsp of sugar

  • Handful of wild garlic


  • 2 tsp of wholegrain mustard

  • 4 tsp of cider vinegar

  • 2 tsp of honey

  • 150ml of extra virgin olive oil

  • Pinch of sea salt

  • A few drops of wild garlic oil

  • 1 handful of pea shoots


  1. Wash the potatoes and place in a pan, cover with cold water and season. Bring to the boil and reduce the heat and 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 1-2 minutes until cooked. Refresh the peas in iced water then dry

  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 clingfilm. Pack the mixture firmly into the tin and cover with clingfilm, press with a weight and chill for at least 8hours, ideally overnight 

  6. To make the herb mayonnaise combine the cider vinegar, mustard, honey, salt and wild garlic oil together in a blender. With the blender on a low speed slowly drizzle in the oils until emulsified

  7. To serve, remove the terrine from the tin and cut into portions. Arrange on the plate with the herb dressing and garnish with pea shoots