Smashed potatoes with pea shoots & herb dressing

1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a saucepan and cover with boiling water. Return to the boil and cook for 15 minutes.

2. To make the dressing, roughly chop the herbs and place them in a blender with the other dressing ingredients and a generous pinch of sea salt. Blitz until smooth, then taste for seasoning and chill until needed.

3. Drain the potatoes well. Butter a baking dish with 10g of the butter then add the potatoes. Using a potato masher or fork, gently crush the potatoes. Dot the remaining butter over the surface, season and sprinkle with the dried herbs.

4. Bake for 20 minutes, until the broken edges of the potatoes are brown. Serve immediately with the pea shoots and herb dressing. You can serve them all separately or remove the potatoes from the baking dish and layer them with the pea shoots in a large serving dish, drizzling the whole lot with the dressing.